A balanced, energizing meal packed with anti-inflammatory, beauty-boosting nourishment.
MAKES 4 SERVINGS
For the Millet:
- 1 cup millet
- 2 cup water
- 1 teaspoon Hawaiian Spirulina powder
- 2 tablespoons olive oil, or hemp oil
- 1 tablespoon + 1 teaspoon tamari
- ¼ cup hemp seeds
For the Salad:
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 2 teaspoons ume plum vinegar
- 1 teaspoon lime juice
- ¼ teaspoon freshly grated ginger
- 2 teaspoons toasted black sesame + more for top
- ½ bunch curly kale, stemmed and chopped
- ¼ cup goji berries
- ½ orange bell pepper, diced fine
- 1 cup shelled frozen edamame (unsalted), de-frosted
- 1 english cucumber, sliced thin
- Handful radish sprouts
- Pinch ground turmeric
Place the millet and water in a small saucepan over high heat. Bring to a boil, reduce heat to a low simmer, and cover. Cook for 15 minutes, or until all the water is evaporated and the millet is tender and fluffy. Remove from heat and transfer to a mixing bowl. Add the spirulina, and toss until millet is evenly coated. Add the olive oil, tamari, and hemp seeds, and mix to combine.
While the millet is cooking n a separate medium mixing bowl, combing the olive oil, sesame oil, ume plum vinegar, lime juice, ginger, and 2 tablespoons sesame seeds. Whisk well to combine. Add the kale, and massage the dressing into the leaves, by hand. Add the goji berries, bell pepper, edamame and cucumber. Mix well.
To serve, divide the millet amongst 4 serving bowls. Top each bowl with a quarter of the salad mixture, sprinkling with turmeric and fresh sprouts just before serving.
Recipe created by Superfood Chef, Julie Morris
Photo: Oliver Barth