HAVE YOU TRIED MILLET?

By Nancy Campbell

 

 

It's lunch time.  Guess what I'm going to eat today?  Millet with apples and raisins!  It's delicious!  “Wow,”  I hear you respond, “It sounds a bit strange to me!”

I am amazed that many people today are not familiar with millet.  And yet there was a time when millet was a common cereal.  Recently a friend of mine took me to a play, “A House Divided.”  It was a wonderful story from the time of the Civil War and I noticed how the farmer and his sons talked about going out to plant the millet.

Millet is known as the king of all cereals.  It is a superior grain and the most alkalizing.  It is an excellent source of calcium, iron and protein and it is one of the only foods that contain all the amino acids.  It is one of the grains that are used in Ezekiel's bread – Ezekiel 4:9.

Millet is a small grain which cooks up easily and is most delicious.  Why not join me and give it a try?  You will find it far more nutritious than all the packaged cereals that are available in the supermarkets.  Many of them have been refined and devitalized until there is nothing left of the vitamins and minerals that God put in them for our health and well-being.  You might as well eat the cardboard package.  It is a good idea to gradually eliminate them from your cupboards and use only whole grain cereals instead.

I know it is difficult to train your children away from the sugary packaged cereals.  That's why, if possible, start your children off with only whole grain cereals when they are young.  Don't purchase the devitalized and sugar filled packages and then your children won't be so tempted.

You most probably have your cereal in the morning.  At present I start off my day with fruit, so I usually have home made wholegrain bread or cereal for lunch.  Millet, the 'king of cereals' is my favourite.  Most times I cook it up plain, but sometimes, like today, I will make it special.

How do I do it?  Here's some ideas for you.

 

MILLET CEREAL

1 cup millet

3-4 cups water (I use 4 cups)

Place millet and water in crock pot and let simmer until all the water is absorbed and it is fluffy and soft.  That's all you have to do!  What could be easier?  If you are not allergic to milk, serve with milk and honey.  I use almond or soy milk and also add pure maple syrup.  You can also use apple sauce instead of milk.  If you don't have a crock pot, cook it in a saucepan on the stove.  The only disadvantage this way is that you have to watch it carefully and stir.  When you use the crock pot, you can forget about it until it is ready.  You can also put it on low temperature at night so your breakfast is waiting for you in the morning.

 

MILLET CEAREAL (Quick recipe)

Place 1 cup millet and water in blender.  Whiz for 30 seconds.  Drain the cloudy water off, watching that you don't loose the millet.  Keep rinsing with clean water until it is clear.  Add 3 cups water.  Cook in a saucepan.  It will only take a few minutes to cook this way and it is very smooth.  Very palatable for little children.  Serve with milk and honey or apple sauce.

 

MILLET IN SOUP

Millet can also be used as a base for vegetable soups. In place of split peas, barley, lentils, brown rice or beans.  Or you can use it along with these other grains and beans.

 

MILLET AND RICE

When cooking rice, you can also add half millet and half rice, for a change.  By the way, I hope you are using brown rice.  Are you needing more fibre?  Check the graph on the following page from the Composition of Foods Agriculture Handbook, NO.8 US, and see how much nutrition and fibre you miss out on by eating white rice.

SAVOURY MILLET

1 cup millet

3 – 4 cups water

Place the above in a crock pot or oven casserole dish.  Now add whatever flavours you desire.  I usually do it differently each time, but the basic ingredients are as follows:

1 onion, chopped

2 cloves garlic, according to taste

carrots and celery, finely chopped

1 tsp thyme

1 tsp sage

1 tsp sea salt or Spike

1 Tbs tamari or Braggs Liquid Aminos.  If you don't have either of these, use low salt soy sauce.

Adjust to your own taste.  I'm finding it hard to give exact measurements as I am one of those “throw everything in together cooks”.  You can make it more savoury by adding more herbs or you can make it 'hotter' by adding more cumin, curry and chilli, etc.

Cook in crock pot until soft.  It will take 2 – 3 hours.

This is nice for a main meal with gravy and vegetables.  Can also be used as a stuffing.

Now what about the gravy and almond milk I mentioned?  How do you make gravy if you haven't cooked a roast or meat?  Here's a recipe that I have devised that is more tasty than a meat gravy.  We make it regularly for our baked potatoes or vegetables and it is lovely with millet too.

 

NANCY'S GRAVY

1 onion, cut finely

Saute onion in saucepan.  If you are in a hurry, as I am most of the time, you can forget the onion.  Just start with water.

2 – 3 cups water or more (or preferably vegetable stock).  I always save the water from the vegetables I cook.  I also cook up the outer leaves of vegetables that I wouldn't use for eating, add a potato and onion, and simmer for stock.  I freeze it immediately in small containers ready to use for gravy or soups.  I never pour the water from our steamed vegetables down the sink.  In some homes the kitchen sink is the best fed mouth!  Why pour vitamins down the sink?

Thicken with 3 Tbs oat flour, stirring until it thickens.  You can quickly make oat flour by blending 2 cups rolled oats in the blender.  Now add the flavours you desire.

1 tsp chili powder to give it a brown gravy look

2 Tbs tamari or Braggs Liquid Aminos

1 – 2 Tbs onion powder if you eliminate the onions

Herbs to taste

Pinch cayenne pepper, or more, according to how hot you like it.

Sea Salt or Spike

3 Tbs or more of Nutritional Yeast.  This makes it really tasty.  It is called Savoury Yeast in some countries.

ALMOND MILK

Blanch almonds first by putting in boiling water for 30 seconds.  Remove and discard the softened skins.  Place one third cup almonds, 1 cup water and 1 tsp honey in the blender.  Blend until smooth.  Most recommend that you strain the milk.  However I like it just as it is.

 

LUSCIOUS LOG

1 cup cooked millet (cooked with only 3 cups of water as you need to have it quite stiff)   

1 and a half cups dates, finely chopped

Half a cup coconut

1 cup nut butter (I used home made cashew nut butter the last time I made these, but peanut butter is the most available)

one quarter cup sorghum or honey

half cup sesame seeds

1tsp vanilla

1 Tbs orange rind

1 Tbs lemon rind

half tsp sea salt

Optional: chopped nuts

Mix all ingredients well and shape into two inch long rolls.  

Wrap in wax paper and chill until hard.  

Cut into slices.  These are a special treat.

 

I hope you go to a health shop

 and buy some millet.

It's amazing the meals that you

 can make with it.  

If you eat it regularly,

 you'll have no fears.  

It will keep you healthy for your

 later years.  

It could save you from cancer

 and even heart disease.

So cook some for your family,

 I'm sure it will please

 

   NUTRIENTS    White    Brown

   (Per 100 g)

Minerals   

    Calcium               24 mg  32 mg

   Phosphorous       94 mg  221mg

   Iron                     0.8 mg  01.6 mg

   Potassium           92 mg  214 mg

 

Vitamins   

Thiamine               70 mcg 340 mcg

   Riboflavin          30 mcg 050 mcg

   Niacin                1.6 mg  04.7 mg

 

Fibre                        0.8 g  07.0 g

 

© Lues 2012