• Zina Turner

Honey & Happiness Millet Bowl

Serves 2

Ingredients for bowl: ½ cup millet, rinsed thoroughly with cold water and drained 1 cup of water Pinch of sea salt 1 TB. coconut oil 1 TB. apple cider vinegar ½ cup wakame, soaked and drained (arame or other sea veggie variety would work too) 1 large carrot, shredded ½ cucumber, chopped 1 cup purple cabbage, shredded ½ avocado, chopped

Ingredients for Tahini Drizzle ½ cup tahini 2 TB. freshly squeezed lemon juice 1 clove of garlic, peeled and finely chopped ¼ to ½ cup water (more or less to create thin consistency) Sea salt to taste

Optional Garnish Handful of cilantro, chopped Ozuke kimchi Gomasio

Directions:

To prepare the millet, in a small pot bring millet, water and sea salt to a boil. Cover and reduce to a simmer for 25 minutes.

To prepare Tahini Drizzle, whisk together tahini, lemon juice, garlic and water. Add sea salt.

To assemble the bowl, toss together millet with sesame oil and vinegar. Divide millet into two serving bowls. Arrange wakame, carrots, cucumber, cabbage and avocado on top. Top with desired amount of Tahini Drizzle and garnish with cilantro, kimchi and gomasio.

Tel: 312-971-7385

© 2018 Zina Turner. Powered by Honey & Happiness