Millet is the beauty grain. It’s high in Iron and copper, calcium,  Vitamin B and protein, it improves the skin’s elasticity and it also contains tryptophan, an amino acid which lowers appetite and helps in managing weight.

Yes it’s gluten free.

I find that the trick with cooking with millet is adding lemon or lime, or anything sour like tomatoes, that will take the slightly bitter taste millet can have away.

This is one of the retreats most popular recipes, the Golden Millet Soup:

First soak 200 gm millet 100 gm red lentils for 1-24 hours in filtered water.

1 tbsp coconut oil or ghee

2 tomatoes

2 carrots

1 cup of greens (kale or spinach)

1 leek or onion

2 cloves of garlic

Spices: 1/4 tsp cumin, 3-4 kaffir lime leaves/ 1 lemon grass stick, 1/4 tsp asafoetida, 1/2 tsp cayenne pepper, 1 inch grated ginger, 1 tsp turmeric

400 ml Coconut milk

1 lime

Bunch of fresh Coriander

1 tbsp himalaya salt

1/2 tsp black pepper

3-4 cups of boiled water

Add all the spices and onion to a hot coconut oil/ghee for 1 minutes then add garlic for 30 seconds, then add millet, lentils, veggies, coconut milk and cover with boiled water, when boiled, lower the heat and simmer for 20 minutes. Cook the stems of the coriander, save the leaves for garnish. You can always add more hot water if it’s too thick.

Add lime juice just before to serving.

Be well x