According to Ayurveda, springtime is mostly considered the kapha season(depending on where you live) and it's the time of year when the earth and water elements have increased. This can lead to heaviness, sluggishness, water retention, and excess mucus. A common analogy is that it's like the sun melting the winter snow causing water to flow and rivers to flood. Because of this excess water, drying foods can be helpful (depending on your constitution and current imbalances, of course!). Millet is one of the more drying grain-like seeds that can aggravate vata in excess or in the colder and dryer months, but in the spring it can be a nice, light, alternative to rice or other heavier grains. Millet is gluten-free, alkalinizing, and high in protein (22 grams per cup).
SPRING MILLET SALAD WITH CREAMY DILL DRESSING
Vegan + Gluten Free. Serves 2-4
1 cup millet
1 bulb fennel, thinly sliced
Large handful fresh pea pods, peas removed and rinsed
1 bunch pink radishes, thinly sliced
2 spring onions, white and green parts thinly sliced
1 + cups fresh herbs (dill, mint, chives, etc.)
1/3 cup sunflower seeds, soaked overnight
1/2 cup packed fresh dill
Juice + zest one lemon
1 clove garlic, optional
1 teaspoon dijon mustard
1/4 cup extra virgin olive oil|
1/3 cup water, as needed, to thin
Salt + Pepper to taste
Cook the millet. First, rinse, drain, and soak the millet (for a least a couple hours) then toast in a small pot over medium heat until fragrant and toasty, about 2-3 minutes. Then add 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer until water is absorbed, about 15 minutes. Remove from heat, let sit for a few minutes, then fluff with a fork. Let cool.
To make the dressing, place all ingredients except for water in a small high speed blender and blend until smooth, adding water as needed for desired consistency.
Toss cooled millet with sliced fennel, peas, radishes, spring onions and herbs. Add in a big scoop of dressing, toss to coat and combine. Add more as needed. Finish with a little olive oil and fresh lemon zest. Recipe and food photos by: www.happyheartedkitchen.com.
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