Millet Has Stolen the Show!

 By Robyn Johnson of Baby Kale Health

Last weekend I provided the food for Taspens Organics’ 1st Saturday Wellness Fair. This time the menu included:

  • Cauliflower and Rutabaga Soup with garlic & Rosemary
  • Lemon-Basil Marinated Veggies
  • Tuna-less Tuna Salad (Vegan Tuna Salad)

And, last but certainly not least, A Tropical Millet Salad. The Millet salad stole the show. Everyone loved it, and I even saw many people put the millet salad with their soup!

Side note: If you’re ever free on the 1st Saturday of the month, head to Taspens for an awesome day of self-care, connection and joy.

Back to the salad…My food obsession for last week was roasted pineapple. I used it in the breakfast bake recipe that I shared last week, I used it in the tropical salad for Taspens, and I used it on a veggie packed sandwich. It adds such a powerful punch of sweetness and meaty texture. Plus, it goes really great with sriracha!!

Pineapple benefits include:

  • Contain BROMELAIN! which suppresses coughs and loosens mucus, but is also great for inflammation.
  • Tons of Vitamin C
  • Contain Manganese which build healthy bones and connective tissue
  • Anti-inflammatory properties alleviates the pain of arthritis, and improves carpal tunnel and gout
  • Prevents Macular Degeneration with awesome amounts of beta carotene

I promised the Taspens family that I would share the recipe from the wellness fair in this week’s newsletter. This one is a Robyn Original and you know what that means – no exact measurements here. You’re just going to have to put your big girl/boy boots on and use your heart, soul and palate to guide you, but I promise it’ll be well worth it!

Tropical Millet Salad with Roasted Pineapple, Macadamia Nuts, Coconut flakes, and a Lime Agave Sauce & Mint


Pineapple, diced or chopped

1 cup millet

¼ cup macadamia nuts (or more)

1 lime, juiced

¼ cup agave nectar

Mint, to taste

Coconut chips, to taste


Step 1

Dice pineapple and roast.

400 degrees for about 30ish minutes

Step 2

Make millet. 1 cup millet to 2 cups water

Step 3

Chop macadamia nuts.

Step 4

Make Lime Agave sauce. Taste often! Squeeze the juice of 1 lime. (you might want to start with just ½ a lime juiced) Add ¼ cup Agave Nectar (you could add it gradually – keep tasting). Whisk.

Step 5

Put it all together! Add coconut chips and chopped mint. Enjoy!


Robyn Johnson
Robyn Johnson


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