So, why should we be eating millet? Well, here is how Americans found out back during World War I; food was scarce and some people in desperation started to eat their chicken feed. Chicken feed contained millet and to their surprise, they were healthier than before they lived on chicken feed. In fact,many of their diseases disappeared altogether. Why? Well, millet is one of the only alkaline grains. When your body becomes sick, it is a sign that your body is too acidic. Millet will help rebuild your cells. It is very easy to digest and is one of the most completely balanced of all grains. It is rich in vitamins and mineral, lecithin and amino acids. Millet has a very mild taste and you can add it to anything. You can also cook this up and eat a bowl of it with a little honey, especially if you are feeling a little under the weather. I throw this in my smoothies, wheat when I grind it into flour and into baked goods. It just tastes crunchy. If you want to cook it, here is how:
Boil 3 cups water, add 1 T or oil, dash of salt and 1 cup millet. Boil 2 mn, turn down heat and simmer for 30-40
mn. In a pressure cooker, bring 2 1/2 cups water to boil, add 1 cup millet, oil and salt. Cook on first ring for 10 mn. Release pressure naturally.
5 comments:
So glad to hear your still alive. My how time flies. And looks like long gone are the days of Taco Bell and Barro's Pizza. Explain your blog to me. As I sit and eat a brownie, never knew you were a health nut.
I love reading allthe facts you have on things. i always learn something. thanks agian for calling me and helping me out with my kids. I will let you know how it turns out.
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Cool! I am going to buy millet and eat it like mad!!! Thanks for the tip!
I haven't used millet yet. Here is a great recipe with Quinoa.
Quinoa and Black Beans Salad Recipe Courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Basics of Grains
1 1/2 cups quinoa (small disk-shaped seeds)
1 1/2 cups cooked black beans, rinsed, if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalpeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander
For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle Before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary). While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeno, and coriander and toss well. Make dressing: In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
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