Golden Millet Porridge with Fruits and Nuts

For many centuries, millet porridge has been a traditional favorite morning dish of Russians. It’s a gluten-free grain that’s high in antioxidant activity and is especially high in magnesium. Millet is incredibly versatile, as it’s great in breakfast bars, salads, sides and many other recipes.

The peculiarity of this grain is that it isn’t stored for as long as other, more common grains. Over time, the grain develops a bitter taste which does not allow for making tasty dishes from it.

Before you buy, make sure to check the expiration date! Purchase it in small quantities and preferably from a natural food store. Check its scent before you use it, as it shouldn’t smell rancid. Millet with an acrid and/or harsh aftertaste shouldn’t be used. Store millet in a cool pantry or refrigerate it.

Millet should always be washed before cooking. It usually requires rinsing up to six times or until the water runs transparent after washing. The water used for cleaning millet should be warm.

To cook 1 cup of millet, you’ll need 2-2½ cups of water. If you want to make creamier porridge, increase the amount of water (or vegan milk) to 3 cups.


1½ cups millet; rinse well in warm water
3½ cups of almond milk or water
1 large pear cut into cubes
½ small honey melon with its seeds removed and cut into cubes
½ cup of fresh (or dried) cranberries
¼ cup of pistachios
¼ tsp. of salt
2 tbsp. of maple syrup
1 tbsp. of vegan butter


Wash millet, add hot water and cook over a high heat. Remove the foam when it rises and add salt. Bring it to a boil.

After the water has evaporated from the porridge, add vegan milk. Reduce the heat, simmer over medium-low heat while stirring frequently for about 15-20 minutes, until it thickens.

Millet grains should be soft. Add more almond milk if the grains aren’t soft and continue to cook.

Add vegan butter, maple syrup, pear, honey melon, cranberries and pistachios. Serve hot or cold.

Vegan Vanilla Chia Pudding Topped with Fruits and Berries

It’s been so hot this summer in NYC, and my appetite decreased. I've been craving fresh cooling foods. 

Almond chia pudding is one of my favorite foods in summer. I can have it for breakfast, lunch or even for dinner. It's very nutritious and easy to make. 

I used to top it with all kinds of fruits and didn't seem to have any digestive problems. However after reading about Ayurvedic cooking I started reducing it just to berries. Also I stopped eating food directly from the fridge and started eating it just slightly chilled and it was refreshing enough.


1 cup vanilla-flavored unsweetened coconut milk
1 cup vanilla-flavored (or plain) vegan yogurt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
¼ cup chia seeds
a handful various berries
½ peach or any other fruit (thin sliced)
¼ cup crushed roasted pistachios 


  1. In a medium bowl, gently whisk the coconut milk, vegan yogurt, 2 tablespoons maple syrup, vanilla extract until just blended.
  2. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. 
  3. Let rest covered in the fridge overnight or at least 3-5 hours until it's achieved a pudding-like consistency.
  4. Serve with berries, fruits and pistachios.

Vegan Layered Pink Millet Salad in the Jar

There are so many ways to use canning jars, one of my favorite ways is to pack them with pretty salads. This time I wanted to prepare something bright and girly ;)  


1 cup dry millet

2 cups water

¼ teaspoon salt

1 tablespoon vegan butter

2 small beets

1 teaspoon vinegar

4 cups water

1 small carrot

1 cup leafy greens

1 small avocado

2 small radishes, thingy sliced


1. Fill a large saucepan with water, add vinegar and set over high heat. Bring water to a boil. Stir in salt, and add the peeled beets. Boil until the beets are fork-tender, for about 45 minutes. 

2. Toast millet:

In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. 

3. Carefully add the water and salt to the pan and stir. Bring the liquid to a boil. Lower the heat and simmer: Decrease the heat to low, drop in the vegan butter and cover the pot. Simmer until the grains absorb most of the water (they'll continue soaking it up as they sit) for about 15 minutes. 

4. Remove from heat and allow it to sit, covered and removed from heat for 10 minutes. After the millet sits, fluff it with a fork and add a few tablespoons of water left over from the boiling beets. Stir and fluff.

5. Assembling the salad:

If you are planning to eat the salad right away, you can layer it in any order and top it with thinly sliced radishes. If you are going to eat it later, start with with harder vegetables (carrots and beets), then add millet, avocado, leafy greens and radishes.

You can use any glass or transparent container to assemble this salad.