Super Spirulina Millet Salad with Carrot, Ginger Miso Dressing

After many trips to the East coast for my 500 hour yoga training with Dharma Mittra, I kept going back to the same place for this one simple dish. At the Jivamukti Yoga Studio in Union Square they have this Millet salad that had somehow been coated with a delicious Spirulina “sauce”. Well, I did some experimenting and I think I came up with a similar taste!

This AMAZING vegan dish is both filling and satisfying. I turned my Spirulina Millet into a salad, but you could add it to any dish as a replacement for your normal grain (brown rice, quinoa..etc.)

Ingredients: (makes 6 to 8 servings)


  • 1 cup millet
  • 3 cups water
  • 5 tablespoons flaxseed oil
  • 5 tablespoons powdered spirulina
  • 2-3 tablespoons Bragg Liquid Aminos (gluten-free) or soy sauce
  • Optional: spinach and carrot pulp for salad


  • 4-6 carrots, juiced (save the pulp!)
  • 2/3 cup carrot pulp
  • 1 large piece of ginger, juiced (about 2-3 inches)
  • 1-2 Tbs miso paste
  • 1 Tbs olive oil

  1. Place dry millet in a saucepan with water and bring to a boil. Cover and reduce heat to medium low and cook for 30 minutes or until the water is absorbed, and the millet is fluffy.
  2. Remove from heat. Mix in the flax oil, spirulina, and Bragg’s with a fork until all of the millet is bright green.
  3. For the dressing, combine all the ingredients into a blender and blend on high-speed for about 30 seconds.
  4. Place a heaping scoop of Millet on top of a fresh bed of spinach and carrot pulp from the carrot juice used in the dressing. Top with your home-made carrot ginger miso dressing and enjoy!

In other news…I was recently in this fun little photo shoot and the magazine has finally arrived! I had such a fun experience and wanted to share the results with you all:

About Caley Alyssa

As a D-1 collegiate athlete with a background in nutrition and anatomy, and an internship with a naturopathic center for healing, I found myself wanting to help people achieve healthier, happier lives. I quickly came to realize that I wanted to work with preventative therapeutic methods promoting active, energetic lifestyles rather then focusing on treatment centered around prescription drugs and the increasingly paramount “band-aid” mindset. In 2006, I moved to San Francisco and began to study yoga completing a 200 hour training with Yoga Tree. From there I've studied with Shiva Rea and obtained a certification to work with children and at risk youth. In 2010, my quest to bring health and happiness to others lead me to enroll with the Institute of Integrative Nutrition in New York to become a holistic health coach. Currently, I live in LA and am training with Dharma Mittra to obtain my 500 hour yoga certification. I love to share my lifelong journey of finding balance, wellness and happiness in all aspects of life!
This entry was posted in Cleasning Food, Main Course, Raw, Salads, Sauces, Dips and Dressings, Superfoods, Vegan, Vegitarian, Whole Grains and tagged , , , , , , , , . Bookmark the permalink.

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