recipe is easy, simple, fresh and tasty. Millet is a nice and hearty
gluten free grain. It goes well with light and slightly bitter or spicy
greens. The feta and olives add flavour as does the fresh dill.
Greens are in abundance right now. Buy them fresh and local at the farmer's market. Leafy greens like kale, spinach, chard, sorrel, lettuce, pigweed, watercress and so many others are rich in nutrients and will help ward off cravings.
1 cup millet, soak for up to 24 hours
1/2 tsp ground kelp
2 cups or 1 14oz can chickpeas, drained and rinsed
1 bunch watercress, remove the thick stems
2 cups fresh kale, chopped
1/2 cup walnuts, chopped
1/2 cup goat feta, crumbled
10 kalamata olives, pitted and chopped
1/4 cup fresh dill, chopped
a drizzle of extra virgin olive oil
a drizzle of raw apple cider vinegar
8 small tomatoes, quartered
millet, add ground kelp and cover in water. Cook for 20-30 minutes
adding more water as needed. The longer you soak it the less cooking
time. Spread millet on a plate so that it will cool quickly. You can
put it in the fridge too. (Get the complete grain and bean cooking
guide free with my monthly recipes.)
or tear watercress and put it in a large salad bowl. Add chopped kale, chickpeas,
feta, olives and dill. Crumble cooled millet on top. Add a drizzle of
olive oil and apple cider vinegar, toss and taste. Add more oil and
vinegar as desired.
Spoon into bowls and place 2 quartered tomatoes on each serving.