Sustainable foods are essential to promote these days; millet is one of them! It grows quite quickly, and need only half the amount of water used for wheat and rice (4,000 litres are needed to produce ONE kilo of rice, mad right?!).
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 fibre.
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 (overnight, 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 cardamom (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 ingredients and cover. When boil, lower the heat and let it cook till soft, 15-20 minutes.