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cooking millet

Simmer millet

frying vegetables

Fry vegetables

mix millet and vegetables

Mix millet & vegetables

serve millet dish

Serve garnish

  Home > Free information > Macrobiotics > Recipes > Macrobiotic Indian Millet Fusion

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macrobiotic meal with millet

Millet is a whole grain from north Africa that is highly nutritious and alkaline forming.

It is easy to cook (boil for 20 to 30 minutes) and has a mild nutty flavour. Generally millet feels light to digest, is gluten free and ideal for people with wheat allergies.

Millet can be cooked to be dry (a bit like couscous), soft or creamy depending on the amount of water used.

This recipe was created by Alpa Dhamecha during one of my cooking courses.


To Serve 4 people

1 large carrot diced
1 large onion diced
1 stick of celery diced
4 tsp olive oil
1 tsp powdered turmeric
1 tsp mustard seeds
10 to 20 fresh curry leaves
1/2 tsp sea salt
1/2 lemon
4 tbsp chopped fresh coriander / cilantro
1 tbsp sesame seeds
1 1/2 cups of millet
3 cups of water


Dry roast the millet in a dry pan for a few minutes until you can smell a subtle nutty aroma.

Add the water and simmer for 20 minutes.

Fry the carrots, onions and celery in olive oil for about 5 minutes, adding the turmeric, mustard seeds, sea salt and curry leaves.

Mix the millet and fried vegetables together in a serving dish. Squeeze in lemon to taste. Decorate with coriander / cilantro and sesame seeds.


Simon can help you with macrobiotic cooking classes so you can learn new skills and ways to create your own macrobiotic diet.

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