Millet, grown in Asia and Africa for thousands of years was one of the first cereals to be cultivated by mankind. A highly nutritious grain that is high in protein, containing all eight amino acids and one of only a few alkaline-forming grains, helping counteract over-acidity in the stomach and joints. Also, it's anti-fungal and anti-mucus properties aid to prevent ailments such as candida and premenstrual discomfort.
Chickpeas aid the absorption of nutrients and are good for digestive health. They also support the functions of nerves and muscles in the body as well as helping to stabilise blood sugar.
Carrots help you see in the dark!
Serves 2 (or 1 if you're super hungry)
Ingredients
1 cup uncooked millet
1 400g can chickpeas, drained and rinsed
1 cup corn kernels, thawed
Handful of cherry tomatoes, quartered
2 medium carrots, grated
1 tsp. agave nector
Juice of half a lemon
1 tbsp. chopped chilli (or to preference)
1. Cook millet according to instructions on packet. Meanwhile, prepare all the other ingredients.
2. Combine all ingredients in a large bowl and mix well. Done!
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