Millet & Herb Salad

Fresh mint, cilantro, and parsley bring so much flavor to this simple and easy-to-make salad. This recipe is especially easy to throw together if you have leftover millet on hand ready to go. Then it’s just chop, toss, and serve this delightful salad.

Cilantro is both a great liver cleansing and liver building herb. It helps regenerate nerve tissue in and around the liver—precious nerve tissue that sends messages from our brains to communicate with our livers.

Parsley’s phytochemicals have anti-troublemaker effects that dislodge poisons and catapult them out of your liver. 

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more). 

Millet & Herb Salad

Ingredients:

• 3 tbsps freshly squeezed lime or lemon juice 
• 2 tbsps raw honey or pure maple syrup 
• 1 tsp garlic powder 
• ½ tsp red pepper flakes 
• 2 cups cooked and cooled millet 
• 1 cup loosely packed cilantro leaves, roughly chopped 
• 1 cup loosely packed parsley leaves, roughly chopped 
• ¼ cup mint leaves, finely chopped 
• 1 cup diced tomatoes 
• 1 cup diced cucumber 
• ½ cup thinly sliced celery 
• ¼ cup finely chopped red, white, or yellow onion 
• 2 tbsps finely chopped green onion

Directions:

In a large bowl, whisk together the lime or lemon juice, raw honey or pure maple syrup, garlic powder, and red pepper flakes until well combined. 

Add the millet, cilantro, parsley, mint, tomatoes, cucumber, celery, onion, and green onion to the bowl. Toss gently until evenly mixed. Serve immediately.

Tips:

• If you’d prefer to use another gluten-free grain, you can also make this recipe with quinoa and/or brown rice that’s been cooked and cooled. (If you have a sensitive gut, be mindful that quinoa can be scratchy on the gastrointestinal linings.)

Serves 2

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Categories: Fat Free, Nut and Seed Free, Lunch, Dinner, Salads, Main Dishes, Side Dishes, International, Mediterranean, Holiday, Easter, Fourth of July, Kid Friendly 

This item posted: 12-Sep-2023