Millet is that little grain that seems to be used in bird seed as a filler.  Certain birds won’t touch it but others will scavenge it off the ground later.  Did you know that millet is a super grain?  We should be eating it more often.  Here are some reasons why.

  • It is made up of about 12% protein.  You really don’t need to eat meat to get enough protein when you include super grains like this.
  • A cup of cooked Millet has over 2 grams of fiber.  That’s not a ton, but packed with the protein it’s a decent amount.
  • Millet offers a decent amount of many micro-nutrients.
    • Vitamin B6 – Crucial for your body’s nervous system.
    • Iron – Don’t eat a steak before you want to give blood, eat millet for breakfast a few days.
    • Magnesium – Also helps the nervous system but more toward the muscle side of things.
    • Zinc – This helps regulate cell division in our bodies among other things.
    • Copper – Essential for creating red blood cells and our body cannot produce it therefore we need a steady supply in our diet.

Not only is millet packed with essential micro-nutrients, they are combined in a way that allows your body to actually synthesize and use those essential elements.  Carbs are not the enemy.  Foods lacking micro-nutrients are the problem.  This is why I start my day with a super grain like millet, buckwheat or quinoa now.

Millet is becoming a favorite for me as it cooks fairly quickly on the stove and it doesn’t leave a completely crusted over pan like quinoa.  It is a bit dry and many will want a sweetener to help it but here is a simply way to create a millet porridge in the morning.

  • Boil 1 cup millet in 1 1/2 cup water.
  • About 8 minutes in when much of the liquid has been absorbed but there is still a little bit left add 2 Tbs maple syrup.  Turn down the heat and let the rest absorb in 10 minutes or less.

Add more flavor by:

  • Add 1/4 cup of almonds at the beginning of the boiling process
  • Add 1/4 cup of raisins at the beginning of the boiling process
  • Add frozen fruit to the bottom of your serving bowl.

Next I want to try millet as a substitute for rice, but I know I will have to figure out the spicing to make sure my kids will eat it with me.  More to come after I try something.

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