This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

Real, honest food, from my kitchen to yours. Enjoy!

Wednesday, 10 May 2017

Curried Millet and Veggie Salad

At the beginning of May, the health food store that I work for (Goodness Me!) ran a Community Cleanse Challenge, both for the community to join in, as well as staff. (my store won for best overall store participation...woot woot team Brantford!!!)

Anyhoo, both my husband and I jumped on the cleanse bandwagon, and for two weeks have been eating clean and healthy. Our diet is already pretty clean, but its sometimes good to check in on all the little habits that creep back into your diet and linger. A cleanse is a great gives your digestive system a great spring cleaning!! 

I was looking for something different to cook for dinner one night, and saw millet listed on the chart  of "ok" foods. So I cooked a big batch pot of this delicious little seed (yes, it is technically a seed, not a grain!) for dinner and then had to come up with a use for the rest. I had a fridge full of veggies for eating on the cleanse, so I started chopping and this salad was born!

It keeps really well in the fridge for 3-4 days, and is great warm or cold. We  topped it with both salmon and chicken to add some protein, and I think it would be great with chickpeas for a vegan version. It makes enough for a crowd, or for several meals during the week. Definitely a keeper recipe, cleansing or not!! If you don't have any millet, cooked quinoa would be a great alternative!! 

Curried Millet and Veggie Salad

3 cups cooked millet (I toasted mine first, follow this link for cooking instructions! )   
3/4 cup raw pumpkin seeds
4 cups chopped kale (green, red, black or a combo!)
1 cup celery, diced
1 cup diced red pepper (red, yellow, orange…mix it up!!)
1 cup diced zucchini ¼ - ½  cup cilantro, chopped (optional if you hate it!!)

1/4 cup lemon juice (freshly squeezed if you can!)
4 Tbsp avocado or olive oil
1-2 tsp curry powder
1 tsp cumin
1 tsp herbamare or sea salt
freshly ground pepper to taste

Mix veggies, seeds and millet in a large mixing bowl.

Measure dressing ingredients into a mason jar, shake well and toss with other ingredients. 
Eat as is, or add your choice of protein (pre-cooked chicken, salmon, beans...the choice is yours!)
(Its also delicious heated!!!)
Store covered in the fridge for 3-4 days. 
All ready for lunch with some leftover salmon!

No comments:

Post a Comment