Creamy Kale and Millet Salad
5 leaves organic kale
1/2 cup uncooked millet (or quinoa)
2 Tbsp freshly squeezed lemon juice
1 cup water
3 small cloves garlic
1 1/2 Tbsp extra-virgin coconut oil
3 Tbsp nutritional yeast
2 Tbsp tahini
1/2 cup raw cashews
Paprika, to taste
Dried onion, to taste
1. Bring millet and 1 1/2 cups water to a boil in a saucepan. (You may need to toast the millet first; check the package directions.) Once boiling, reduce to medium, cover, and cook until all water is absorbed, about 20 minutes. (It’s important not to lift the top, so the steam doesn’t escape.) Remove from heat and fluff with a fork.
2. While the millet is cooking, remove stems from kale leaves and wash well. Roll up the leaves and slice them into strips. Transfer to a bowl and set aside.
3. Blend the sauce ingredients until smooth. Transfer to a small saucepan and warm over low heat.
4. Pour the sauce over the sliced kale. Add the millet and mix well. The heat from the sauce and millet will start to “wilt” your kale leaves a bit. Serve immediately, or store for up to a week in a glass container.
Recipe taken from wholeLiving.com.