Here is a great recipe I made for the Cleanse Phase of the Body Rejuvenation Cleanse. Everyone at the session loved the flavors and paired with sweet baked butternut squash and a Kale Walnut salad all the taste buds were satisfied.
For those with gluten intolerance millet is a gluten free seed with the consistency of cooked grain. It is easy to digest, supports stomach and spleen, is beneficial to the kidneys and helps to create an alkaline condition where there is too much acid. You can serve this recipe in place of mashed potatoes, then spoon the leftovers into a baking dish to cool and set up, similar to polenta. The next day you can slice and grill or mold into millet burgers and serve with a pesto sauce surrounded by lightly sautéed vegetables.
Buttery Millet Mash
Makes 10 servings, so plenty of leftovers for burgers or add to soup
1 cup millet, rinsed
3 cups water
1 teaspoon sea salt
½ teaspoon garlic powder
Fresh black pepper, to taste
3 cups cauliflower florets
2 tablespoons ghee or butter
2 tablespoons Garlic Red Pepper miso (South River brand)
1. In a medium saucepan combine the millet, water, salt, garlic, pepper and cauliflower. Bring to a boil, reduce heat to low, cover and cook until water is absorbed, about 20 minutes.
2. When done, add the ghee or butter, and miso stirring well. At this point you can mash the millet with a potato masher to blend all the flavors.
3. Serve while warm topped with fresh chopped parsley.