(For optimum digestion and nutrition, soak millet for 7 hours or more with 1 cup water and 2 TB yogurt or lemon juice. Once soaked, discard water) Millet is one of the few grains that doesn’t necessarily require soaking.


  • 1 cup millet cooked
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1/3 cup currants or dried blueberries
  • 1/3 cup goat feta
  • 6 TB mint (handful)
  • 6 TB parsley (handful)
  • 1/3 cup toasted sunflower seeds or pine nuts



  1. Wash and rinse millet. Dry toast for a few minutes until fragrant, then add 2 cups water and ½ tsp salt. Bring to boil and simmer for 20- 22 minutes.
  2. Let millet cool for 5 minutes and add olive oil and lemon juice. Add sunflower seeds to a pan and dry toast on medium heat while moving with a wooden spoon. Turn off once about half have turned brown.
  3. Combine currants, goat feta, mint, parsley and sunflower seeds or pine nuts to millet. Mix.
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