VSG: Immune (Balance)

Pomegranate Millet Tabouli

SERVES: 4 PREP TIME: 25 MIN Gluten Free | Soy Free

Ingredients:

• ½ cup millet, dry
• 1 cup water
• 1 cup parsley, minced
• ¼ cup fresh peppermint, minced
• ¼ cup cucumber, diced
• ¼ cup sweet onion, diced
• 3/4 cup pomegranates arils
• ¼ cup pine nuts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt & pepper to taste

Raw Variation: Replace cooked millet with sprouted millet or even quinoa!

Tip: To avoid mushy millet, be careful not to overcook.

Tip: Add just enough salt to highlight the richness of the pine-nuts and sweetness of the pomegranate.

Directions:

1. Combine ½ cup of millet with 1 cup water in a medium saucepan, bring to a boil, then cover and let simmer for 20-25 min. When the millet is soft, fluff with a fork, cover, and let rest for 5 min.

2. Meanwhile, using a large bowl, combine lemon juice, olive oil, onions, cucumber, parsley, peppermint, pomegranates, and pine nuts. Stir in cooled millet, and add salt and pepper to taste.

Serve as the perfect side dish to compliment any meal!

[more on pgs 148-149]

Much more from the VSG: Your Guide to Functional Veganism

• Pomagranate: Nature’s wonder fruit! learn more
• Reduce gluten to reduce inflammation learn more
• Peppermint: Soothe your upset stomach with
  peppermint! learn more
• Plus Food Charts by Nutrition on pages 226-260 so you can replace or add an ingredient helping you maximize nutrients for optimal health.
• So whether you're a long-term vegan or just trying to optimize your meals with maximum nutrition, the VSG is a fun and detailed guide.
• Visit: The Vegan Survival Guide (amazon.com)

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