This recipe was inspired by the High-fiber Salad served at The Oaks Spa in Ojai, California. Millet is a delicious, hearty and, in my opinion, underused, whole grain that I would like to see go mainstream. (You may substitute cooked brown rice or cooked quinoa for the millet, if you like.)
8 cups cooked millet (made from 2 cups dry)
1 20-ounce can unsweetened crushed pineapple, drained and liquid reserved
½ cup chia seeds
1 cup lime juice (add zest if using fresh)
8 ounces finely shredded carrots (about 4 cups)
8 ounces finely shredded purple cabbage (about 4 cups)
8 ounces chopped cucumbers (about 2 cups)
1 large green apple, finely chopped
½ cup finely chopped red onion
½ cup fresh mint, finely chopped (optional)
1. Cook the millet using your preferred cooking method. (You can toast the millet before cooking, if desired). After cooking, cool, and then place 8 cups of the millet into a large bowl.
2. Drain the pineapple. You should have at least 1 cup of pineapple juice. Stir the chia seeds into the pineapple juice and allow mixture to thicken as you prepare the rest of the ingredients.
3. Add the remaining ingredients to the bowl of millet and stir. Stir in the thickened pineapple juice and chia seeds. Chill before serving.
Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol. She is the host of the television series Healthy Living with Chef AJ, which airs on Foody TV, and also hosts a weekly podcast of the same name. As a comedienne as well as a chef, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, and The Late Show with David Letterman. She is the author of the popular books The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, and Unprocessed, the co-producer of Healthy Taste of L.A., and the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and body they deserve. Chef AJ was also the executive pastry chef at Santé Restaurant in Los Angeles, where she was famous for her sugar-, oil-, salt- and gluten-free desserts, which used the fruit, the whole fruit, and nothing but the whole fruit. Chef AJ holds a certificate in Plant-Based Nutrition from eCornell University and is a member of the American College of Lifestyle Medicine.