Breakfast This recipe is a very easy, simple one that is one of the healthiest breakfasts you can begin your day with. I use foxtail millet for this recipe, but you can use any other kind of millet that you have. I love that this is gluten free and vegan – pleasing all those on the table, and you can spice it up with as much or as less chilies and your vegetables! Enjoy! The Recipe Serves 2 Ingredients ½ cup foxtail millet 1 tsp vegetable oil ½ tsp salt 2 tsp vegetable oil ½ tsp mustard seeds 8 – 10 curry leaves 1 tsp ginger, chopped finely 1 tsp green chilies finely chopped 1 carrot, finely chopped 1 onion, small thinly sliced finely diced green capsicum ½ tsp salt finely chopped coriander for top Instructions Heat little over a cup of water in a small pan. Once this comes to a boil, add millets with ½ tsp salt. Cover and cook until the millets are soft but not mushy – it will take around 8 minutes. Once cooked, uncover and fluff with a fork and set aside. Meanwhile, heat the oil in another pan and add mustard seeds. Once they start to sizzle add the finely chopped ginger, green chillies, curry leaves and cook until fragrant Then add all vegetables with salt and stir well and cook – cover the pan if required Then once the vegetables are cooked through add the cooked millet and stir to combine. Then stir in the chopped coriander and serve warm