Did you know how good millet is for your health?
Here I am back singing the praises of millet. Do you have it in your pantry. If not go out and buy a cup or two. I made this delicious salad on Sunday for a gathering I was to attend, which then got cancelled due to the rain so I was left with lots and lots of this salad which was fine by me as I didn’t mind eating it for breakfast, lunch and dinner.
Last year I wrote about the marvels of millet but for those who are new here is the spiel again. Millet is an underused grain/seed in my opinion. It is actually a seed but does break down like a grain. It’s packed with protein, sporting a mighty 11g of protein for only 100g dried millet. It is high in niacin, which is great for lowering ‘bad’ cholesterol, contains riboflavin that assists in breaking down carbohydrates, manganese to assist with the break down of proteins as well as containing a good source of magnesium and zinc. It also contains folate and is a wonderful source of dietary fibre.
As the weather continued to rain and I felt something warm was needed I roasted some pumpkin to go with the salad and heated up the salad in the oven, with a side of sauerkraut and some Kalamata olives it felt like a lovely rainy autumn feast.
I soak the millet overnight then strain it. To cook the millet I bring a large saucepan of salted water to the boil, add the millet and cook for 25 minutes or until tender. Drain from the water and let cool for this salad. You can add carrot to this salad, I didn’t have any.
Thai Millet Salad
1 cup cooked millet (½ cup dry millet)
1 cup finely shredded red cabbage
1 cup grated carrot
½ red capsicum finely sliced
Handful snow peas sliced finely length ways
Handful of coriander
1 tbsp toasted sesame oil
Garnish – finely sliced spring onions
¼ cup peanut butter
¼ cup coconut cream
1 tsp finely grated ginger
½ tbsp tamari
½ tbsp rice vinegar
Optional chilli chopped
1 cooked clove garlic
1. For the salad mix everything together in a bowl.
2. For the dressing place everything in a food processor and blitz until mixed.
3. Serve the dressing on the side.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
3 Day Vegan Cooking Course
So excited to be running this course again this coming Thursday. There are still a few places left in the 15th to 17th April if anyone wants to come and join this wonderful food journey of a course. Learning how easy it is to add more plant based food into your diet.
The June Date has changed to the 17th to 19th June. Hope you can make that one if you can’t make the April course.
Remember for those of you who can’t physically make the face to face classes, the online course is a great place to start.
The discount code is
Have a great week everyone.
With gratitude Veet
Tags:millet Red cabbage carrots Red capsicum Peanut Butter Coconut Cream snow peas