Nothing's better than a warm bowl of healthy gluten-free porridge on a chilly morning. Millet is actually an ancient seed that can be cooked up like rice or quinoa, and is high in protein, magnesium, iron, and zinc. This simple breakfast is extremely delicious, nutritious, and very easy on the digestive tract. Now who doesn't want that?
INGREDIENTS:
- 1 cup organic millet
- 2 cups of filtered water, for soaking
- 2 tablespoons fresh lemon juice ( you could also substitute vinegar, plain yogurt, or raw whey)
- 3 1/2 cups filtered water, for cooking
- 1 teaspoon sea salt
- 4 tablespoons butter, preferably from grass-fed cows
- Additional butter and raw honey or Grade B-maple syrup for drizzling over each serving
Optional toppings/add ins:
- blueberries, pears, bananas, peaches, apples
- dash of cinnamon
- chopped crispy pecans
- raw milk, almond milk, or cream
DIRECTIONS:
1. Carefully sort through the millet, looking for any small pebbles that need to be removed.
2. Combine the millet, 2 cups of filtered water, and lemon juice in a glass bowl.
Cover the bowl with a dish towel and allow the millet to soak for 8-24 hours.
3. Drain millet, and rinse with filtered water.
4. In a medium pot combine millet, 3 1/2 cups filtered water, and 1 teaspoon sea salt. Bring to a boil and skim off the foam. Add the butter and cover the pot.
(If you like, you can stir in some chopped apples at this point).
5. Reduce the heat to very low and cover. Simmer for approximately 20 minutes,
while stirring occasionally.
6. Turn off heat and serve! Add a little dollop of butter to each bowl, and sweeten with either raw honey or Grade-B maple syrup. Add your favorite toppings and enjoy!
(It also stores nicely in a covered container in the fridge; just add a little water and reheat in a pot.)
Serves 3-5
(Adapted recipe from here)
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