Meet Millet!

Guys! I’m excited. Here’s a budget-friendly, gluten-free, alkaline (kind to your digestive system) and high-protein alternative to your favourite creamy morning oats. And it’s just as easy to make. Have you tried Millet before? Did you know that it’s a food staple for one third of the world’s population? It’s great as a salad base, similar to how you’d use cous cous, or you can add a handful into soups and stews to add a bit of bulk. But my favourite way to enjoy this miracle ‘grain’ (technically, it’s a seed) is just like this, when its delicate nuttiness really shines; spiced gently with a little cinnamon and vanilla, and a drizzle of honey to make merry; finished off with a handful of glossy berries or a good old banana and a scattering of roasted nuts.

Use a ratio of about 3 or even 4 parts liquid : 1 part millet for a creamy, porridgey version; or 2:1 for a fluffier more cous-cous like result. Here I’ve used half water and half milk so that it’s nice and creamy. You could also swap out regular milk for coconut milk and top with toasted pistachios and a small handful of coconut flakes if you like.

You can read more about millet, and find a few other recipe ideas, over at one of my favourite foodie websites, here.

Find my creamy millet porridge recipe here.