Super Spirulina Millet Salad with Carrot, Ginger Miso Dressing. {Raw Food}

Via on Apr 4, 2012

Super Spirulina Millet Salad with Carrot, Ginger Miso Dressing

After many trips to the East coast for my 500 hour yoga training with Dharma Mittra, I kept going back to the same place for this one simple dish. At the Jivamukti Yoga Studio in Union Square they have this Millet salad that had somehow been coated with a delicious Spirulina sauce. Well, I did some experimenting and I think I came up with a similar taste.

This amazing vegan dish is both filling and satisfying. I turned my Spirulina Millet into a salad, but you could add it to any dish as a replacement for your normal grain (brown rice, quinoa, etc.)

Ingredients: (makes 6 to 8 servings)

Millet

1 cup millet
3 cups water
5 tablespoons flaxseed oil
5 tablespoons powdered spirulina
2-3 tablespoons Braggs Liquid Aminos (gluten free) or soy sauce
Optional: spinach and carrot pulp for salad

Dressing

4-6 carrots, juiced (save the pulp!)
2/3 cup carrot pulp
1 large piece of ginger, juiced (about 2-3 inches)
1-2 Tbs miso paste
1 TBs olive oil

 

Directions:

  1. Place dry millet in a saucepan with water and bring to a boil. Cover and reduce heat to medium low and cook for 30 minutes or until the water is absorbed, and the millet is fluffy.
  2. Remove from heat. Mix in the flax oil, spirulina, and Bragg’s with a fork until all of the millet is bright green.
  3. For the dressing, combine all the ingredients into a blender and blend on high speed for about 30 seconds.

Place a heaping scoop of millet on top of a fresh bed of spinach and carrot pulp (from the carrot juice used in the dressing). Top with your homemade carrot ginger miso dressing and enjoy!

~

Editor: Andrea B.

 

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About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, Caley Alyssa found herself wanting to help people achieve healthier, happier lives. She quickly came to realize that she wanted to promote preventative and therapeutic methods encouraging active, energetic lifestyles rather than focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, Caley moved to San Francisco and began to study yoga completing her 200 hour training with Yoga Tree with Janet Stone, Darren Main and Elise Lorimer. From there she went onto study with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, Caley’s quest to bring health and happiness to others lead her to enroll with the Institute of Integrative Nutrition in New York to become a Holistic Health Coach, registered with the American Drugless Practitioners. Caley now lives in Los Angeles with her husband. She designs and leads seasonal cleanses for individuals, yoga studios and corporate businesses sharing her lifelong journey of finding balance, wellness and happiness in all aspects of life!

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3 Responses to “Super Spirulina Millet Salad with Carrot, Ginger Miso Dressing. {Raw Food}”

  1. Lorin Arnold Lorin says:

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  2. [...] of my favorite recipes of all time have come right from Melngailis’ Raw Food Real World and Phyo’s Ani’s Raw Food [...]

  3. [...] Blue Green Algae (e.g. from Klamath Lake) is the richest sources of chlorophyll reported. Spirulina is the richest protein source so far discovered on [...]

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