Hello beauties! It has been a while since my last post. With all these holidays my usual schedule has not been so usual! But it is my goal to post one new recipe every friday (: So keep a look out, and if there is anything you are wanting drop me a mail or comment below! I feel so passionate about sharing these recipes that I make at home. I try keep them as simple and delicious as possible. It really is so much fun trying new recipes with new ingredients, but trust me I know it can get a bit much. Not knowing where to turn, your trying to be healthy but it seems like hard work at first and its SO overwhelming! Coconut everything, gluten or no gluten , agave, maple, xylitol, honey , coconut sugar, and all the milks don’t get me started. What ! wait lets go back. Ive been there, Ive fallen off the wagon, Iv been left in the dust behind the wagon! But I always manage to get back on and that is the main thing. Remember your human, take one day at a time, one healthy choice at a time and before you know it all these funny different ingredients will be your go to ingredients in your pantry. I do encourage you to keep your head up, its so worth it. We cannot buy our health, so take time and work at it so you can feel radiant and full of energy and saving the planet all at the same time (;
So lets get to it. My favorite meal of the day is definitely breakfast, my taste buds are fresh and my tummy grumbling anI love getting creative with different ingredients. With winter creeping in its isÂ definitelyÂ time to warmÂ things up with this delicious warming millet porridge that will leave you feeling all warm and cosy and very well nourished to take on your day!
Millet is one of myÂ favoriteÂ grains! Heres why:
Millet is the most ancient of all grains. Millet was a staple as long ago as Babylonian and Etruscan times and there are records from ancient China showing that millet was known there as long ago as 3000 BC. Impressive stuff right. Whats even more impressive is that it is naturally gluten free and has amazing nutritional value. Millet is high in magnesium, iron and Vitamins A and B. It is a small and round yellow grain that has quite a earthyÂ flavorÂ due to the high content of Silic acid (Silicic acid is an important trace element for our connectiveÂ tissue. It keeps your skin tight and also ensures radiant hair).
In the recipe below I used Millet flakes and do recommend it as it makes the porridge super creamy and only takes 5 minutes and doesn’t require any soaking. But I know it can be tricky to find so you can also use normal millet grains which are just as yummy! Here is how to prepare it.
Like all grains, before cooking millet rinse it well under running water and then remove any dirt or debris that you may find. After rinsing I suggest to soak your Millet, although it is not necessary itÂ definitelyÂ has its benefits,Â soaking removes some of the naturallyÂ occurringÂ phtic acid, which inhibits mineral absorption.Â It also cuts the cooking time which is super! So soak your Millet by covering with warm water for 8 to 24 hours. I know its a lot but it just requires you getting into a groove with soaking your grains and beans and keeping them handy in the fridge or freezer once cooked, so it actually makes it really quick and easy to throw a meal together on those busy days.
Millet, goijo and chia porridge
To cook your Millet: add one part millet to two and a half parts boiling water 1 Cup Millet : 3 Cups of Water. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 15- 20 minutes scooping any foam off. The texture of millet cooked this way will be fluffy like rice. If you want the millet to have a more creamy consistency, stir it frequently adding a little water every now and then.
IngredientsÂ : Â * Use Organic where possible
1/2 Cup Millet Flakes
1 Cup Boiling Water
3 Tbsp Maple Syrup
1/4 tsp Cinnamon
1/4 Cup Goiji Berries
1/4 Cup Almond or Rice Milk
1/2 Cup Almond or Rice Milk for soaking Chia
2 Tbsp Chia Seeds (soaked)
1 Tbsp Pumpkin Seeds
Pinch of Salt
First things first. Place 4 tbsp Chia seeds with 1/2 Cup of almond/rice milk or water and leave to soak for 15 minutes. You will have left overs but you can just use for breakfast tomorrow(: Â Place boiling water, millet flakes and salt in a pot and cook for 5 minutes and keep stirring.
Add Maple syrup, cinnamon and goiji berries. Stir altogether and remove from heat, add your milk. Transfer to a bowl add in your chia and pumpkin seeds and enjoy!