It’s a seed (not a grain!), gluten-free, high in magnesium, potassium, phosphorus, zinc, calcium, and iron. It’s also a great source of amino acids, protein, antioxidants, and fiber. Like with anything it’s not perfect, millet contains goitrogens, substances interfere with iodine uptake in the thyroid. Use millet to increase the diversity of your diet rather than a staple food.
Ok enough talking, let’s eat!
1/2 cup soaked millet (over night, or wash thoroughly)
2 cups of Almond Milk
1 tsp vanilla
pinch of sea salt
1 tsp coconut sugar or maple syrup
5 drop of stevia (or extra tsp of any sweetener you prefer)
2 pods of cardamon (crushed)
1 tsp ghee (or coconut oil or butter)
1/4 tsp cinnamon
You can sprinkle: desiccated coconut/goji/ chia/nuts/chia
Wash the soaked millet thoroughly, place in a pan with all the rest of the ingredients and cover. When boil, lower the heat and let it cook till soft, 15-20 minutes.