Mediterranean Millet

Did you know that millet is one of the few alkaline grains? Well, technically it is a seed, and one well worth incorporating into your diet.  In addition to it having a balancing affect on the body, it is gluten-free.  And according to Body Ecology millet “does NOT feed pathogenic yeast (candida), it acts as a prebiotic to feed important microflora in your inner ecosystem, it provides serotonin to calm and soothe your moods, and it helps hydrate your colon to keep you regular.”


  • 1 cup millet, rinsed
    ½ cup sun-dried tomatoes
    ¼ cup dill, chopped
    1/3 cup raisins
    ½ cup pinenuts
    3 tb extra virgin olive oil
    splash of lemon juice
    pinch of sea salt


  1. Optional: soak millet 8-24 hours before cooking for optimal digestion.
  2. Bring 2 3/4 cups of water to a boil. (If your tomatoes are already hydrated, you only need 2 1/2 cups of water.)  Add millet and simmer on low for about 15 minutes.
  3. Mix in sun-dried tomatoes with millet and cook for an additional 5 minutes until all of the water is absorbed.  (If your tomatoes are already hydrated, skip this step.)
  4. Remove from heat. Add remaining ingredients and toss until well mixed.  Serve warm or cold.

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