summer millet salad & toasted nuts

summer millet salad:

1 cup raw hulled whole millet

2 cups water 1/4 tsp salt

1/4 cup finely chopped fresh basil or cilantro

1/4 cup minced chives, scallions or red onion

1 cup green peas, snap peas or snow peas

1/4 cup fresh lemon juice

2 tbls olive oil

2 ripes heirloom tomatoes, diced

6 kalamata olives, chopped

salt & pepper to taste

in heavy pan with tight lid, stir together millet, water & salt.
cover & bring to a boil, reduce and gently simmer for 20 minutes
with lid on, until liqiud is absorbed. turn off heat and set aside for 10
minutes with lid off. fluff with fork
meanwhile mix all other ingredients and add in millet, serve at
room temp with pita toasts for dipping.

lindsay's favorite nuts:
a few cups blanched, slivered almonds
a few cups whole almonds or raw sunflower seeds
in a large bowl, mix desired nuts and lightly drizzle with
sesame oil. then drizzle roughly 1/4 cup tamari and 1/4
cup nutritional yeast and mix well. you can adjust
to your liking. preheat oven to 350* and spread in a single
layer on a non stick cookie sheet. toast for 10 -15 minutes,
checking often and rotating sheet. let cool and eat!