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Millet is a small and round grain that is a rich
source of magnesium, phosphorus, and manganese. It’s
consistency can vary depending on how it is cooked – it can be
creamy, like mashed potatoes, or fluffy, like rice. Cooling in
nature, it builds yin fluids, helps to strengthen the kidneys,
and is beneficial to the Stomach, Spleen and Pancreas.
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As a gluten-free grain, Millet can be
consumed by those with gluten sensitivities and like all
whole grains, provides an excellent source of insoluble
fiber. This, along with its high magnesium content,
makes it very beneficial in helping to prevent type II
Diabetes.
Millet has an alkalinizing effect on the
body which helps to balance the more common over-acidic
conditions found in North America. It is also
anti-fungal and when eaten daily in a soup can help to
alleviate morning sickness. |
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Tips for
Preparing Millet:
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Rinse it
thoroughly under running water to remove any dirt or debris.
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Add one
part millet to two and a half parts boiling water or broth.
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After the
liquid has returned to a boil, turn down the heat, cover and
simmer for about 25 minutes.
The texture of
millet cooked this way will be fluffy like rice. If you want a
more creamy consistency, stir it frequently adding a little
water every now and then.
To impart a nuttier flavor to the cooked millet,
you could roast the grains in a dry skillet over medium heat
first before boiling.
A Few Quick
Serving Ideas:
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Cooked
millet can be served as a breakfast porridge which can be
mixed with other breakfast grains such as amaranth or
buckwheat. You can add your favorite nuts and fruits.
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Ground
millet can be added to bread and muffin recipes.
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Toss
cooked and chilled millet with your favorite chopped
vegetables and either chicken or baked tofu cubes. Add
dressing.
Safety
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Millet contains goitrogens,
which are naturally occurring substances in certain foods that
can interfere with the functioning of the thyroid gland.
Individuals with already existing and untreated thyroid problems
may want to avoid millet for this reason. Cooking may help to
inactivate the goitrogenic compounds found in food.
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MILLET PATTIES
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Serves 4-6
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4 cups cooked millet (about 1 1/4 cups dry to
3 1/2 cups water)
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1/2 cup almond butter
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1 tbsp olive oil
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1 tbsp tamari
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2 tbsp onion powder
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2 eggs
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1 tsp herbamare or sea salt
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Celery seed, rosemary, thyme to taste
Mix ingredients while millet is still warm from
cooking. Form patties and brown in lightly oiled pan.
MUSHROOM GRAVY
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1/3 cup olive oil
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1/2 cup rice flour
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1/3 to 1/4 cup tamari
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4 1/2 cups water or stock
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3 1/2 cups thickly sliced mushrooms
Heat 1/3 cup olive oil in a saucepan. Whisk in
the rice flour and cook over medium heat, stirring frequently
until the flour is brown and fragrant. Add 2 cups of boiling
water or stock, whisking constantly to avoid lumps. When
smooth, add the remaining 2 1/2 cups of liquid and tamari, again
stirring constantly.
Simmer for 10mins, adding more tamari if
necessary. Sauté the mushrooms until just tender and add to the
gravy.
Serve over hot millet patties and Enjoy!
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