VSG: Immune (Balance)
SERVES: 4 PREP
TIME: 25 MIN Gluten Free
| Soy Free
• ½ cup millet,
• 1 cup water
• 1 cup parsley, minced
• ¼ cup fresh peppermint,
• ¼ cup cucumber, diced
• ¼ cup sweet onion,
• 3/4 cup pomegranates arils
• ¼ cup pine nuts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt & pepper
Raw Variation: Replace cooked
millet with sprouted millet or even quinoa!
Tip: To avoid
mushy millet, be careful not to overcook.
Tip: Add just
enough salt to highlight the richness of the
pine-nuts and sweetness of the pomegranate.
1. Combine ½ cup
of millet with 1 cup water in a medium saucepan,
bring to a boil, then cover and let simmer
for 20-25 min. When the millet is soft, fluff
with a fork, cover, and let rest for 5 min.
2. Meanwhile, using a large
bowl, combine lemon juice, olive oil, onions,
cucumber, parsley, peppermint, pomegranates,
and pine nuts. Stir in cooled millet, and
add salt and pepper to taste.
Serve as the perfect
side dish to compliment any meal!
[more on pgs 148-149]
more from the VSG: Your Guide to
Nature’s wonder fruit! learn
gluten to reduce inflammation
Soothe your upset stomach with
Food Charts by Nutrition
on pages 226-260 so you can replace
or add an ingredient helping
you maximize nutrients for optimal health.
whether you're a long-term vegan
or just trying to optimize your meals with
maximum nutrition, the VSG is a fun and
The Vegan Survival Guide (amazon.com)
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