Spirulina Millet

 

This is Jivamuktea Café’s signature dish. You won’t find this at any other restaurant because I developed it in my own kitchen and have been serving it to dinner guests—including my cats—for about thirty years. It has everything—protein, omega-3 fatty acids, chlorophyll, and, of course, incredible taste! It’s great as a side dish and even as a spread on toast, where the taste evokes an aged cheese. I like to use a fork to mix all of the ingredients, but some people might prefer to use their hands.

  • 1 cup uncooked millet
  • 2 cups water
  • ¼ cup flaxseed oil
  • ¼ cup powdered spirulina
  • 1 tablespoon soy sauce, tamari, or Braggs Liquid Aminos

In a medium pot, place the millet and water, cover, and bring to a boil over high heat. Reduce the heat to low, and simmer for about 20 minutes, until the liquid is absorbed. Turn off heat and let the millet sit after cooking for about 10 minutes so it dries out some, then transfer it to a large bowl. Add the flaxseed oil and, using a large fork, mix well to coat the millet. Little by little, add the spirulina, using the fork to mix. Add the soy sauce, mixing well until the millet is bright green.

SERVES 4 TO 6




Reprinted from Simple Recipes of Joy by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Sharon Gannon.