Cashew Millet Tzatziki

Soak cashews with a pinch of salt in water for 4-12 hours. Drain, rinse well, and place in a high-speed blender.

Add the cooked millet, milk, lemon juice, salt, and olive oil to the blender. Blend on high until completely smooth. Taste and adjust seasoning if necessary. Pour into a large bowl and set in the fridge.

Slice the cucumber lengthwise down the center. Scoop out the seeds and discard (or add them to your water and drink!). Grate the cucumber on the largest setting of a box grater. Grate until you have a big handful, then using your hands, squeeze as much liquid out of the pulp as possible (you can also add this liquid to your water too, very tasty and nutrient dense!). Continue to grate and squeeze the cucumber until you have about three-quarters of a cup, or 175ml, lightly packed.

Add the cucumber to the millet and cashew blend, and fold to incorporate. Lastly, fold in the chopped dill. Taste and adjust seasoning if desired. Serve with a drizzle of good olive oil, and a nice pinch of flaky salt. Say thank you and enjoy! Store in an airtight glass container in the fridge for up to seven days.