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Baby Kale Health

Ms. Millet Has Officially Stolen the Show!

Last weekend I provided the food for Taspens Organics’ 1st Saturday Wellness Fair. This time the menu included:

- Cauliflower and Rutabaga Soup with garlic & Rosemary

- Lemon-Basil Marinated Veggies

- Tuna-less Tuna Salad (Vegan Tuna Salad)

And, last but certainly not least, A Tropical Millet Salad. The Millet salad stole the show. Everyone loved it, and I even saw many people put the millet salad with their soup!

Side note: If you’re ever free on the 1st Saturday of the month, head to Taspens for an awesome day of self-care, connection and joy.

Back to the salad…My food obsession for last week was roasted pineapple. I used it in the breakfast bake recipe that I shared last week, I used it in the tropical salad for Taspens, and I used it in a veggie packed wrap. It adds such a powerful punch of sweetness and an unexpected meaty texture. Plus, it goes really great with sriracha!!

Pineapple benefits include:

- Contain BROMELAIN! which suppresses coughs and loosens mucus, but is also great for inflammation.

- Tons of Vitamin C

- Contain Manganese which build healthy bones and connective tissue

- Anti-inflammatory properties alleviates the pain of arthritis, and improves carpal tunnel and gout

- Prevents Macular Degeneration with awesome amounts of beta carotene

I promised the Taspens family that I would share the recipe from the wellness fair in this week’s newsletter. This one is a Robyn Original and you know what that means – no exact measurements here. You’re just going to have to put your big girl/boy boots on and use your heart, soul and palate to guide you, but I promise it’ll be well worth it!

Tropical Millet Salad 2

Tropical Millet Salad with Roasted Pineapple, Macadamia Nuts, Coconut flakes, and a Lime Agave Sauce & Mint


Pineapple, diced or chopped

1 cup millet

¼ cup macadamia nuts (or more)

1 lime, juiced

¼ cup agave nectar

Mint, to taste

Coconut chips, to taste


Step 1

Dice pineapple and roast.

400 degrees for about 30ish minutes

Step 2

Make millet. 1 cup millet to 2 cups water

Step 3

Chop macadamia nuts.

Step 4

Make Lime Agave sauce. Taste often! Squeeze the juice of 1 lime. (you might want to start with just ½ a lime juiced) Add ¼ cup Agave Nectar (you could add it gradually – keep tasting). Whisk.

Step 5

Put it all together! Add coconut chips and chopped mint. Enjoy!

Baby Kale Health

Move Over Mr. Quinoa 'Cuz Ms. Millet Needs the Spotlight!

Did you know that millet is a Gluten Free grain, too? Yep, that’s right quinoa isn’t the only one, and after using millet in several different ways, I think Mr. Quinoa might need to start sharing the stage with Ms. Millet!

Nutritionally, millet stands almost side by side with quinoa. It’s a great source of vegan protein, containing all the essential amino acids. There’s many other health benefits, too, including:

· Great for the gut because it’s a prebiotic (helps maintain a healthy gut)

· Good source of fiber

· Alkaline (not acid)

· High in antioxidants which protect the heart

· Contains magnesium, which protects the body from heart disease, diabetes, asthma and migraines

· High in B vitamins, which help with the skin, digestive tract and the nervous system

· Good source of folate

I’ve tried this a few different ways, including a Mediterranean millet pilaf, a raspberry breakfast bake, and millet griddle cakes. The pilaf was ok, BUT the breakfast bake was AMAZING! It’s an absolute great alternative to a French toast bake or bread pudding, feeds an army, and can be made ahead! You can also add whatever fruit you want to it! What else could you want? Here’s the recipe…I hope you enjoy it!


Fruity Millet Breakfast Bake

By Robyn Johnson

Step 1

1 c. millet

2 c. water

Boil the water. Add the millet. Simmer covered for 20 minutes. Move off the heat. Let rest for 10-15 minutes. Fluff with a fork.

Step 2

3 bananas, mashed

1 tsp. vanilla extract

¼ c. water, coconut milk, milk or even juice!

Mix bananas, vanilla and liquid together. Add the millet.

Step 3

1-2 cups fruit, such as berries (chopped if they’re big), roasted diced pineapple (super good), diced apples, diced mangoes

Mix fruit into millet.

Step 4

Spray a baking dish. Add the millet and smooth it out even.

Step 5

Bake at 400 degrees for 20 minutes or until it forms a light crust.

Tips & Extras:

You could add shredded coconut, chopped nuts, seeds, even a few tabs of coconut oil on top. Come on…get creative! Make it how YOU want it!

I like to serve this with a little vanilla yogurt on top…maybe a sprinkle of cinnamon or even fresh ginger. If you didn’t want to put nuts into the bake, you could serve them separately.

Also, you could make the millet ahead of time. You could even make the whole dish the night before. I’m telling you, this is your new go-to!