2 cups stock or water
1 cup dry roasted millet
1/2 cup crushed cashews
3 tablespoons pumpkin
1 teaspoon curry powder
1 teaspoon grated ginger
1 teaspoon sea salt

1. Boil the stock or water in a pot.
2. Add all ingredients, bring to a boil, reduce heat to low and simmer for 20-25 minutes, until all the liquid is absorbed.
3. Fluff with a fork and serve warm.

1 cup millet
1/2 cup sunflower seeds
3 cups water
Pinch of sea salt

1. Wash and drain millet.
2. Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.
3. Bring water to boil and add millet and seeds.
4. Cover and simmer for 30 minutes.
5. When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.

• If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.

1 cup wild rice
4 cups water
Pinch of sea salt

1. Wash and drain rice.
2. Bring rice and water to a boil.
3. Add salt.
4. Turn heat to low, cover and simmer for 45-50 minutes.
5. Grain is ready when black seeds open up.
6. Mix and serve.

• Try half wild rice and half long grain brown rice.