RecipesArchit AgarwalEasy Recipes, salad, VeganComment

Vegan Millet Salad

RecipesArchit AgarwalEasy Recipes, salad, VeganComment
Vegan Millet Salad

Last month I came up with a lofty goal. 1 blog post a week. I closed the month with… 2 posts. With September already a week old, I don’t know how many blog posts I’d be able to push out but that doesn’t mean there wouldn’t be fun new content. With this in mind, lets talk about highs and lows!

Highs

  • Most weekends, I spend making recipes for Gobble! They are by far one of the largest food communities on the Internet. I have a 10 recipe contract with them and I just finished up recipe 5 of the ten.

  • Work has been good! We won a large account, fired a client that we hated to work with, and onboarded another stellar member to the team! I took some time off this past week and I have been so happy that the team has been able to pull it all off! I am actually a little stressed to join back haha

  • Natasha has been healing up so well. She underwent some laser treatment and was on some pretty strong medications but she took all of the challenges like a champ! Her and I have also been busy working on some branded projects from Gobble, Nescafe among other brands. Blessed to have her by my side :/

Lows

There aren’t a lot of lows in my life, but I can feel a sense of burnout coming my way. I hope to actually have some respite from this lockdown, and finally take a break to that it doesn’t affect

This Millet Salad was actually made a few months ago for Amazon’s online website. In fact, we made it in Natasha’s house as a quick recipe. Natasha shot it all handheld, and Natasha’s mom in fact sourced the recipe. Its such an easy fresh salad that has everything that you need in a salad, crunch, freshness, texture, and most importantly— loads of flavour. I hope you give this recipe a try!

Glimpses from the week

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In almost every AMA that I host, people ask how I manage my time. In fact, most people that ask me about being an “influencer” want to know how to balance the time (and well, how to make money). So here are some thoughts on this subject. Firstly, don’t call yourself an influencer. Let others call you that. An influencer is nothing but a person that guides you towards a decision and let that be the definition that you run after. The only time I feel influential is when I see all of you making my food and sharing it on social media. In fact, that’s the best reward of this whole exercise. Making money through a blog is crazy hard. There is a constant challenge of connecting with people and proving to them your self worth which to be honest is the case for any product or service but in this format, you’re directly pricing yourself (your voice, thoughts, and face) as compared to a relatively more tangible product or service that is made possible my more than a handful of people. For this reason, money should really never be the reason why you start a blog because it will set you up for a world of disappointment and failure. Let money be a happy by-product (until you’re able to see scale, and have a pipeline of projects that can set you up perfectly). When it comes to balancing time. I work roughly 12-16 hours 5 days a week at a full-time job. Which means that at any point of the week, I would have about 15 items opened for the blog. This also means that the moment I’m done with work, I’m ready to jump on projects for the blog. This by no means is easy. You need a lot of access, privilege, and determination to make it happen. Perhaps the most important thing you need is the love for the content you’re working on. It’s the only way to make this feel like your “down-time” as compared to an extension to your job. 3 years in, and these are things that I’ve learnt and try to follow on most days. Though on some days, I really do just want to shut everything down and watch TV. C’est la vie. Happy Sunday 🌸

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Recipe

 
 

Ingredients

150 gm Foxtail Millets

300 ml Water

2 tbsp Red Bell Peppers

2 tbsp Green Bell Peppers

2 tbsp Spring Onions

1 tbsp Olive Oil

1 tbsp Mint Powder

2 tbsp Peanuts

2 tbsp Coconut milk

Salt, to taste

Mint leaves, to garnish

Method

  1. Soak and rinse Foxtail Millets in water. Add water in a pan and let it come to a simmer. Add in the millets, olive oil and salt. Stir, cover and let cook for 30 minutes or as the packet indicated. 

  2. Finely chop red and green bell peppers, green onions and peanuts. 

  3. Take millets out into a mixing bowl and fluff up with a fork. Add the remaining ingredients and mix well till everything is incorporated and the coconut milk has coated the millets evenly.

  4. Garnish with fresh mint leaves and serve chilled for a refreshing summer salad!