Millet is another powerhouse and gluten-free seed/grain. Millet is extra special because it is one of the few grains that is alkalizing to the body. Millet digests much more easily than other grains, and it is hydrating to the colon which helps prevent constipation. Millet also acts as a probiotic, feeding the microflora in your intestine. It is also rich in fiber, vitamins, and minerals, and it is high in serotonin so it serves as mood enhancer! We love millet, and actually prefer it to most other grains. The texture of millet varies greatly depending on how you cook it. If you cook it for a shorter period of time, the texture will be more like rice or quinoa; longer, it becomes slightly mushy and serves as a great substitution to mashed potatoes. You can use quinoa and millet interchangeably in these recipes. Millet is excellent with fruit and nut milk for breakfast.

  • 1 cup millet
  • 2 cups boiling water
  • Pinch of salt
  • For a dryer, fluffy version: combine millet, boiling water, and salt in a saucepan.

    Immediately return water and millet to a boil. Reduce heat and cover the pan. Simmer until all the liquid has been absorbed, 20–25 minutes. Turn off heat and let stand, covered, for 5 minutes. Drain, and fluff with a fork. We prefer the dryer version for all savory recipes. For a moister version: follow the directions above, but increase the water to 3 cups. Drain before serving. We prefer this version for sweet and breakfast applications.


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