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
- Optional: soak millet 8-24 hours before cooking for optimal digestion.
- 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.
- 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.)
- Remove from heat. Add remaining ingredients and toss until well mixed. Serve warm or cold.