Margarine a la Millet


  • 1 tablespoon Emes Unflavored Gelatin
  • 1/2 cup cold water
  • 1 cup cooked HOT millet, packed
  • 1/4 cup cashews
  • 1/2 tablespoon carrots, peeled and cooked
  • 1/2 teaspoon sea salt


  1. In a saucepan, bring 2 cups water to a boil. Add 1/2 cup millet and cover. Turn down to low heat and cook about 50 minutes. Be sure to keep the lid on tight, or millet will not be light and fluffy.
  2. In another saucepan, stir gelatin into cold water. Let stand for 5 minutes. Cook until gelatin is dissolved, and liquid is clear. Whiz cashews and 1/2 of the gelatin mixture until smooth. Add hot millet, carrots and salt. Whiz at low speed, increasing to high speed, until super smooth. Blend in the remaining 1/2 of the gelatin mix on low speed. Pour into containers and chill. Keeps 1 week. Yields 1 1/2 cups.
  3. Recipe by: Modern Manna