DETOX: DAY EIGHT (B)

1. Drain and rinse soaked black rice. In a small pot, put rice, coconut milk, water, and sea salt. Bring to a boil. Reduce heat to low and simmer covered for 25 minutes, stirring occasionally. Add a drizzle of maple syrup and stir well.

2. Put half the porridge in a bowl. Top with coconut flakes, mangos, bananas and chopped pistachios.

1. On a plate, assemble your salad by combining all the ingredients. Dress with poppy seed dressing.

1. In a food processor, put carrots, scallions, parsley, lemon zest and lemon juice. Pulse a few times to chop ingredients finer. Add cooked millet. Continue to pulse until mixed well. Form millet mixture into 4 patties. If your millet mixture is too loose to form patties, add 1/2 avocado and process to mix well.

2. In a large skillet, heat avocado oil over medium high heat. Once hot, place patties in one layer and allow to cook until bottom is browned, about 4 minutes. Flip over and cook the other side until browned, another 3-4 minutes.

3. Wash and dry butter lettuce leaves. Place on a plate. Put a millet patty on top of each lettuce leaf. Top with avocado tahini dressing. Roll and enjoy!

If you don't own a food processor:

1. Shred the carrots, slice scallions thinly and chop parsley leaves by hand. Combine all the ingredients except the avocado. Mash avocado with a fork and combine with the millet mixture. You may need to add more mashed avocado to get the millet mixture to bind. Add more avocado as necessary. Form millet mixture into 4 patties, and continue with step 2 above.