Yesterday evening I enjoyed a barbecue party with some lovely ladies. In addition to margaritas we enjoyed some healthy eats. I didn’t get a photo of everything but I enjoyed some delicious salmon, mixed greens dressed in balsamic vinegar and olive oil, Greek salad, and millet tabouleh, which was my contribution to the spread.
In the past I have made this with quinoa, but loved the texture of millet in this salad much more! Here goes the recipe!
Millet Tabouleh
- 1 cup millet, cooked
- 1 cup cherry tomatoes, sliced
- 3 celery stalks, diced
- 1 bunch parsley, finely chopped
- 1 bunch basil, finely chopped
- 1 tsp dry oregano
- 1/4 cup chives, finely chopped
- ~ 6 sundried tomatoes
- 1/3 cup lemon juice
- 2 1/2 Tbsp. olive oil
- 1 Tbsp. Braggs (or Tamari, soy sauce)
- 1 tsp. black pepper
Mix all ingredients in a big bowl! Yes, that is it! Oh and eat it 
Everyone enjoyed the freshness of this summer salad favourite of mine. The herbs were incredible – packed with flavour. I think I will have to make some more!
In my 5 favourite superfoods I mentioned making jam with chia seeds and I just had to prepare some today after picking up some strawberries and chia seeds.
The recipe is super simple. In a blender or food processor throw in a carton of berries (about 1pint?) and blend. Add 2 Tbsp of chia seeds, mix some more and pour into a jar. No sugar needed as fruit is full of natural and flavour-filled sugars. The chia seeds form a gelatinous layer, making it just like jam, without any of the processed stuff. It keeps for about 4 days, but I’m not sure mine will last that long, it’s just too tasty. This afternoon I had rice cakes with raw almond butter and the jam.
Go ahead, I know you are dying to make it!
What’s your favourite summer time food?
