loveandzombies:

robotheartrecipes:

Millet with Pineapple, Coconut, and Flaxseed
Serves 4

After falling in love with millet last week when I made this Millet Bowl with Black Beans and Vegetables for dinner, I was thrilled to discover that there was a breakfast recipe within the archives for my food detox that also uses millet. This was yumtastic! I used milled flaxseed instead of whole, and also opted to use So Delicious Coconut Milk Beverage in place of soy milk. Lastly, I happened to have some unsalted macadamia nuts laying around, so I chopped up just a few to sprinkle on top after I took the photo. They added just the perfect amount of crunch. This is a hearty breakfast without being heavy. It got my morning started off right!

INGREDIENTS

6 cups water

1/4 teaspoon salt

1 cup millet, cooked

1/2 cup soy milk (or other dairy alternative)

1/2 cup chopped fresh pineapple

1/4 cup large-flake unsweetened coconut, toasted

4 teaspoons flaxseeds

1/4 cup pure maple syrup

INSTRUCTIONS

Step One: Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, covered, for 30 to 35 minutes. Let stand for 5 minutes. Fluff with a fork and top with soy milk, fresh pineapple, coconut, flaxseeds, and maple syrup.

Source: Martha Stewart Living, January 2011. View the recipe on WholeLiving.com.

You can eat Purely Decadent coconut milk ice cream with almost anything and feel like you’re having a party in your mouth!