Millet - Not Just for Birds

millet Have you eaten millet? Or did you think it was just bird seed? Even though it has fallen out of favor in modern food marketing, humans have been eating it since prehistoric times.

Originating in the Ethiopian region of Northern Africa, it has been widely used throughout Africa and India for thousands of years.

It was also the main grain used in China and Korea before rice became popular. It is still used as a main staple grain in many parts of the world.

Antifungal and High in Protein

Millet is a nourishing gluten-free grain. It is rich in B vitamins, iron, magnesium, phosphorous and potassium. Millet has a high amino acid profile, including the essential amino acid methionine, which makes it a good source of protein.

As a gluten-free grain with strongly anti-fungal properties, it is the best grain for those with Candida Albicans overgrowth (candidiasis).

If you don't find it locally, visit our Whole Body Detox Diet Store to buy it online.

A Versatile Grain

With its mildly sweet, nutty flavor, it can be used in many different ways. When ground, it can be used as flour in baked goods and flat breads. It can also be made into porridge, added to soups or served with beans or vegetables. When cooked, it sticks together well, making it an exceptional base for vegetarian patties and burgers. See our recipes list below for good ideas on how to use this nourishing food.

How to Cook Millet

This is the best way to cook this healing grain. It will turn out tender and yummy. It will also be easiest for you to digest and receive all its valuable nutrients.

Measure out a specific amount of grain (2 cups will make a nice big batch for the week).
Rinse thoroughly and drain.
Cover with clean water and a dash of Apple Cider Vinegar.
Soak overnight.
Drain and rinse thoroughly again.
Place in sauce pan with twice as much water as the grain you started with (2 cups of dry = 4 cups water) and put the cover on.
Bring to a boil. Reduce heat to medium low and cook for about 30 minutes or until the water is gone.

If you don't have time to soak overnight:

Measure out a specific amount of grain.
Rinse thoroughly and drain. Very Important! Don't skip this step!
Place in sauce pan over medium heat with three times the amount of water as grain (2 cups dry = 6 cups water).
Bring to a boil. Reduce heat to medium low. Let cook covered for about 45 minutes or until water is gone.

Recipes

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