This is a new staple of mine inspired by my time at the Jivamuktea Café in NYC. It is so quick and easy to prepare and super healthy! Millet is known to be one of the more alkalising grains available and is also gluten free. Spirulina is a natural algae jam packed with nutrients including chlorophyll, helps us make energy, protein, B vitamins and antioxidants. The taste of spirulina can be a little intense for some, so try it with my new favourite anti-inflammatory turmeric and ginger dressing, making it a really healing and balanced dish.
1 cup millet
2 cups water
1 tablespoon of tamari
1 tablespoon of spirulina
3 tablespoons of flax oil
Add the millet and water to a pot and bring to the boil, lover the heat and allow to simmer for 20 minutes. Turn off the heat and then cover until fluffy, this takes anything up to a further 10 minutes. You want the millet to have lost any of its hardness but not be over cooked and mushy.
Place it in a bowl and pour over the flax oil, mix, then add the spirulina bit by bit mixing it as you go, lastly add the tamari to taste.