Artichoke & Avocado with Millet

This started off as a salsa, but I wanted something bulkier so I heaved the salad into a mound of millet. The seed is so handy to have in the cupboard as it is simpler to cook than rice, and offers more nutrition: gluten-free, alkaline, with plenty of fibre and minerals.

If you think the millet looks bright, that's because I grated some fresh turmeric into it - which these days you can get in some supermarkets. I like the mustard flavour and I welcome the awesome benefits (blood purifier, circulation enhancer, liver supporter, skin improver, as well as being anti-inflammatory, anti-fungal and anti-bacterial).