Millet

A welcome change to rice; light toasting gives it a pleasing aroma & almost nutty flavor. It adds texture & flavor to breads or can be ground and used like cornmeal.  We like it soaked and cooked for breakfast (like oatmeal).

 Soak 1 cup of dry millet overnight.  To neutralize the phytic acid be sure to use acidic water from your water system (see www.ionways.com/chiropracticlifecenter), or 1-2 tablespoons of whey, lemon juice, vinegar, buttermilk, yogurt, or kefir.  For more information on why this is important see our article called “soak your grains” in our healthy recipe section of our website.

In the morning, rinse in a strainer, add to a pot with 2 ½ cups of purified water.
Bring to a boil and then reduce and cook for 25 minutes.

Serve with fresh raw almond milk, raw cow’s milk and any of the following:
Chopped dates
Dried cranberries or raisins
Shredded coconut
Protein powder
Lecithin powder