Millet is an ancient seed, that is often confused as a grain. Millet is a wonderful substitution to grains for anyone with a gluten sensitive, or anyone avoiding post meal bloat (My hand is way up for that!!) Prior to my candida cleanse days I hadn’t even looked in millet’s direction but luckily, millet is candida cleanse friendly and it’s easily become one of my favourite sides.
Millet has many benefits, these are my top 5:
- High in fibre: Great to keep your large intestine happy! Poor bowel movements is a common trend for many people and the added fibre will help keep you regular.
- Kick the migraines: Millet has plenty of magnesium that helps fight migraines
- Decrease your chances of Type 2 Diabetes: Magnesium to the rescue again! Magnesium is needed for the proper functioning to intake glucose into the cells for energy, which helps fit again insulin resistance and diabetes.
- Low GI: your blood sugar won’t be on a roller coaster ride allowing you to kick the sugar cravings to the curb!
- Easily digestible: your body won’t be workings double time to get the nutrients from this powerhouse seed. Given some of the things we eat (I can be the first to raise my hand up on this) we could really give our gut a break now and again.
Prepping millet is quite easy, and very similar to quinoa or rice. Millet has a nutty flavour, that can be complemented in sweeter dishes as well not just savoury. By adding more water to millet you can make a millet porridge added with your favourite berries, or nut butter.
How to cook Millet:
- ½ cup millet
- 1 cup water
- ½ tbsp butter
- Measure your millet and water, and place in a pot. Give the millet a stir and bring to a boil.
- Add the butter to the boiling pot of water and millet as to avoid having the millet stick together.
- Lower the heat to a low temperature, place the lid on your pot, and allow the millet to simmer. Majority of the water will be absorbed in 10 minutes.
- Turn off the heat and allow it to sit for 10-15 minutes.
- Using a fork, fluffy the millet.
This recipe is very easy and quick. Once you have this part down you can then add delicious sauces to make an abundance of millet recipes, such as millet porridge, millet sides, sprinkling millet on your salads and other millet breakfast ideas.
One of my favourite ways to have millet is by adding my Roast tomato pesto sauce to the millet. Have you tried millet? What is your favourite way to have it?