Millet is a gluten free nutty grain that can be cooked or steamed to provide a perfect nutritious base to salads & stews. It’s alkalinity and low allergenic properties ensure it is soothing for the digestive system during cleansing and beyond. I love its nutty flavour & find it a very versatile grain to prepare. It has a protein content of 15% and is also high in B6 & Niacin. Warm-millet-salad-and-avocado-stuffed-with-hummus (003)

Cooking Time: 40 minutes

Servings 4


  • 200g warm cooked millet
  • 1 diced red pepper
  • 1 diced yellow pepper
  • 1 avocado
  • 1 grated carrot
  • 100g finely sliced mange tout beans
  • 3 sprigs of mint shredded
  • 3 sprigs of basil shredded
  • 3 sprigs of flat parsley shredded
  • 2 table spoons of olive oil
  • Juice of one lemon
  • 2 cloves of crushed garlic
  • 2 tbsp organic olive oil
  • 200g cooked chickpeas (canned or home cooked)
  • 2 cloves of crushed garlic
  • 1 tsp roasted cumin seeds ground
  • 1 tsp roasted coriander seeds ground
  • 100ml organic Tahini (optional)
  • 4 tbsp veg stock
  • Method:

    To cook the millet boil the stock and add the grain, simmer for 30mins or until all the water is absorbed. Then set aside, fluff with a fork & steam covered for a further 10mins.
    To prepare the salad, simply mix in all the other chopped ingredients & fluff with fork
    Drain and rinse the chickpeas, place in a food processor with the olive oil, lemon juice, crushed garlic, toasted seeds, Tahini & veg stock. Whizz together until you reach a creamy whipped texture. Season with gomashio, black pepper & lemon juice to taste.

Chris James background is in teaching Yoga and Meditation. In the 1990’s he lived and studied with masters in India, and has now established himself as an expert in the world of health and well being. He still teaches privately to high end clients, and delivers workshops and master classes internationally.