Creamy Millet and Kale Salad

http://www.yumuniverse.com/2010/07/07/creamy-millet-and-kale-salad/

Thanks to Heather Crosby.

I eat this salad once a week, and when I’m not eating it, I’m craving it. As much as I want to say that it’s the kale itself, I have to admit that it is the rich and cheesey non-dairy sauce that is the true kryptonite. This is a great recipe to try out on the folks that think kale is just a garnish. Feel free to swap out millet for quinoa—both are delicious, gluten-free, and work well with this easy to prepare recipe. Don’t have kale around? Try spinach instead.

Makes: 2-4 servings
Preparation Time: 30mins

Tools:
Blender

Ingredients:
5-7 leaves of organic kale (or spinach)
1/2 cup uncooked organic millet (or quinoa)

For Sauce
2 Tbsp fresh lemon juice
1 small clove of garlic
1 cup pure water
3 Tbsp extra virgin coconut oil
3 Tbsp nutritional yeast
1 tsp pink Himalayan or Celtic sea salt
3 Tbsp organic tahini
1/2 cup organic cashews, soaked

Let’s Get Started:
Bring 1/2 cup millet, a dash of sea salt and 1 1/2 cups of water to a boil in a saucepan. Once boiling, reduce heat to medium, cover saucepan and cook until all water is absorbed into the grain—about 20-25 minutes. Don’t peek (this is why glass lids and glass saucepans are great). You want to keep all that heat/steam inside for fluffy millet.

While your millet is cooking, remove the stems from your kale leaves and wash them well. Roll the leaves and slice them into 1″ strips (a.k.a chiffonade).

Place your sliced kale into a large glass bowl and set aside while you prepare the sauce. In a blender, place all sauce ingredients and blend until smooth. Transfer to a small saucepan, and over low heat, stir for about 2-4 minutes until warm and it starts to thicken.

When millet is cooked, fluff with a fork.

Pour warm sauce over kale leaves and add warm millet. Mix well.

The heat from the sauce and millet will start to wilt your kale leaves a bit. This makes for extra tasty, vibrant green kale.

Serve right away and/or store for up to one week in an airtight glass container. Feel free to reheat leftovers on the stove over low heat or eat cold. This is a great meal to make for satisfying, healthy lunches to bring to work and it is a delicious way to get a bunch of powerhouse greens in for the day. Prepare for addiction!


You can find the following at Amazon:
Fine Ground Celtic Sea Salt
Pink Himalayan Salt (Pack of 3)
Organic Extra Virgin Coconut Oil
Nutritional Yeast
Organic Millet
Organic Quinoa

RawGuru carries:
Truly Raw, Organic Vietnamese Cashews
Fine Ground Celtic Sea Salt
Fine Ground Pink Himalayan Salt
Raw, Cold-Pressed Coconut Oil

Recommended appliances:
Vita-Mix 1700 Turbo Blend 4500 Countertop Blender