Beauty Food Recipes – Lettuce Wraps with Hot Millet

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Last updated on November 16th, 2020 at 03:34 pm

Yes, we’re eating bird food this time. And not only that – bird food wrapped in a salad. Sounds mouthwatering mhhhh! But these hot millet lettuce wraps are spicy, tasty and also very light.

Right about now 80% percent of the audience left.

For the 20% that are still reading you should know that these millet wraps are perfect for lunch and dinner – once you have the millet filling made you can assemble them in just a few minutes – and the filling takes 15 minutes max to make.


The other thing you might be interested in is that these lettuce wraps are going to give you:

  • glowing skin
  • strong nails
  • long shiny hair

How? One word. Millet.

Because millet is the bomb! A very tiny (almost invisible to the unequipped eye) yet very powerful beauty bomb – it’s rich in iron, potassium, vitamin B, fiber, protein, silica.

Normally you’d find silica as a supplement in the drug store – it’s amazing what it can do for your skin, hair and nails. And in millet you’ll find it in the best combination possible.

This recipe is:

  • antioxidant-rich
  • gluten-free
  • alkaline
  • detoxifying
  • collagen-builing because of vitamin C

See what it would take and I hope you make it!

Yield: 6-8


These detox lettuce wraps with millet are good for your skin and your health and kind to your taste buds!



  • 120g or ½ cup millet
  • 10 walnuts
  • 1 onion
  • 1 garlic clove
  • 10 olives
  • 2 tbsp olive oil
  • 1 tbsp red chilli powder
  • 2 tbsp tomato paste
  • ¼ cup water
  • ½ lemon – squeezed

Top with:

  • paprika
  • basil
  • olives
  • yoghurt with garlic

Wrap in:

  • Lettuce


  1. Cook millet according to label instructions.
  2. Meantime chop onion, walnuts and olives, peel garlic.
  3. When millet’s ready (about 10 minutes) – place onion, garlic, 1 tbsp olive oil in a large skillet stir well for 1 minute. Add millet, chilli powder, tomato paste, water and olives. Stir well, add walnuts and 1 more tbsp. of olive oil. Turn off heat. Squeeze the lemon all over the dish.
  4. Chop basil leaves, paprika, olives – Combine in a bowl, squeeze ½ a lemon over and add a pinch of salt. Combine yoghurt and garlic – add salt if you need to.
  5. Assemble your wraps – I had a small lettuce, so 2 tbsp millet were enough, then 1 tbp garlic yoghurt and 1 tbsp veggies.


gluten-free, detoxifying, alkaline, high-fiber, rich in omega-3, vitamin C and A, anti-inflammatory, antioxidant, heart-healthy

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