Millet is not just for the birds. When you find out all the benefits of millet nutrition, you’ll want to include this ancient prized grain-like seed in your own diet. This tiny “grain” is gluten-free and packed with vitamins and minerals. I promise you after reading all of the benefits of millet you will run to the shops, buy millet and make this recipe.
Here are some facts according to bodyecology.com:
Does not feed pathogenic yeast (candida).
Acts as a prebiotic to feed important microflora in your inner ecosystem.
Provides serotonin to calm and soothe your moods.
Helps hydrate your colon to keep you regular.
Millet is full of nutrients your body needs, such as:
Magnesium, calcium, manganese, tryptophan, phosphorus, fiber, B vitamins and antioxidants.
Hold on this is not all…….
Magnesium in millet can help reduce the affects of migraines and heart attacks.
Niacin in millet can help lower cholesterol.
Phosphorus in millet helps with fat metabolism, body tissue repair and creating energy.
Millet can help lower risk of type 2 diabetes.
Fiber from whole grains has been shown to protect against breast cancer.
Whole grains have been shown to protect against childhood asthma.
½ cup millet
2 cups of skim milk or almond milk
1 teaspoon vanilla
½ teaspoon of cinnamon
½ teaspoon of ginger
Pinch of salt
Top it off with some maple syrup and fresh pear
In a medium-sized saucepan, gently toast the millet for a minute or so over low heat, just until lightly fragrant. Add the milk, vanilla, spices and salt. Simmer gently, partially covered, for 10-15 minutes. Add extra water or milk as you go, depending on the desired consistency.
Remove from the heat, add your toppings.
Original recipe is from Sarah Graham Wholesome recipe book.