• 1⁄2 cup millet
• 1 cup water
• Pinch of sea salt
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 2 tablespoons black sesame seeds
• 1 avocado, peeled, pitted, and diced
• 1⁄4 cup wakame, soaked and drained
• 1⁄4 cup arame, soaked and drained
• 1 large carrot, julienned
• 1 cup shaved red cabbage
• 1⁄4 cup tahini
• 2 tablespoons lemon juice
• 1⁄2 cup water
• Sea salt, to taste
• 1⁄4 cilantro
• 1⁄2 sheet nori, thinly sliced
• Gamashio

• Millet—In a small saucepan, bring the millet to a boil with water. Add salt. Allow to simmer

  for approximately 25 minutes. You want the millet to be fluffy, not mushy. Drain. Tahini Sauce—Whisk together tahini, lemon juice, and water. Add salt. Assembly—Toss millet with sesame oil, vinegar, and sesame seeds. Divide millet into bowls for serving. Arrange the remaining ingredients on top of millet. Drizzle with tahini sauce. Garnish with cilantro, nori, and gamashio.

  
  

• Serves 2

We could also call this dish a Buddha Bowl—a delicious, macrobiotic mix of flavors rich in iron, potassium, calcium, and protein. Millet, like quinoa, is actually a seed. It is nutrient dense and gluten free. If you simmer millet like we suggest in the recipe below it will have the texture of couscous, but if you add more water and cook longer, it will turn into a mash—more like polenta. Get creative with this recipe as it is by no means exact!