A third of the world has been living on millet for 2500 years! When I first introduced it to my family, my husband said, “We can’t eat that- it’s for cows!” He couldn’t be more wrong. Millet is full of mightiness. It is alkalizing: it balances overly acidic situations. Millet also sweetens the breath ‘cause it retards bacterial growth in the mouth, helps prevent miscarriages, and is an anti-fungal agent (it is said to be one of the best grains for those suffering from Candida albicans overgrowth). If you’ve got the “pooh’s”, vomiting, indigestion or diabetes, eat it! If you are pregnant and suffering morning sickness – make a soup with it or prepare the millet creamy/ porridge style.
1 c. organic millet
¼ chopped organic yellow onion
1 tsp. chopped organic garlic
1 tsp. organic olive oil
4 – 6 inches of Kombu
A pinch of rocking Sea Salt (from Natural Imports)
- Soak your millet in a glass bowl over night with the kombu in it.
- In the morning, remove kombu, strain millet and rinse.
- Heat your olive oil in the skillet, then add chopped onions and garlic, cook the onions until they are clear, then add your strained millet. I also chop up the kombu and add it in too!
- Totally toast this millet, covering it with the flavors in the skillet. Once it seems toasty, I add 3 cups of water. I bring it to a boil, I lower the heat after it boils for a few minutes and then toss in my pinch of salt, cover and let simmer on low for 35 minutes (just like rice).