It seems to me as I look through my blogs that I have left out a most delicious food that is a part of my diet. The “Hardy Millet” I call it the “Hardy Millet” because it is by all means a wonderfully rich grain, the kind that beacons you to eat it especially on a cold morning filling and dense in its nature, most reminiscent to me of cornmeal or a good bowl of Irish steel oatmeal.
I eat it all year long and alternate it as my morning porridge with quinoa (see blogs on quinoa). I take a bowl of millet and drizzle sesame oil or olive oil, some Braggs Aminos and or some kelp or dulse and I am ready for the day! I also pair it with veggies for lunch or dinner.
Veggies that I find it really combines well with are kale, collard greens, carrots, sweet potato and most other root vegetables. Mix it with a variety of vegetables and stuff it in a acorn squash and you’ve got a holiday treat! It’s also a great way to serve a bowl of adzuki or other variety of beans as a chili. It’s an easy grain to prepare as it has the same cooking method as quinoa so you can make both in the morning and then enjoy them both for a few days.
So here is the basic recipe for preparing millet. Share your suggested tips on how to further enjoy this hardy grain and let’s make a meal out of it!
- Soak and sprout as usual all grains.
- Take 1 cup of millet to 2 cups of water.
- Combine in a pot and cover.
- Turn on stove to high, and allow to boil.
- Once boils, turn off stove and let it sit.
- Voila you’ve got your millet to enjoy!
Hello Safara,
I have a friend who is suffering the same condition that you had and I haven trying to help her by encouraging her to shift to an alkaline vegan diet with lots of green juices, probiotics etc.
I thought you may have some advice for her. She is still on steroids for colitis.
regards
Chris, Australia
Hi Chris,
Good Day to ya! Is that how you say it? I have Australia on my bucket list of places to visit.
I am always appreciative of my own wonderful friends when I hear of how others have reached out to support their friends through their healing journey.
I thank you for being such a person.
Your encouragement for her to shift her diet in the direction of more greens I believe is something that all of us could benefit from. More dark greens and leafy vegetables are a wonderful way to alkaline the body.
As I do not practice medicine, I do not nor can not perscribe anything to you. I would say that it would be best to consult with a nutritionist/ alternative medicine physician and her doctor for a nutrition plan specific to her body’s needs. I can however share that I have found much relief by following a less refined diet. I as you mention do drink green juices, eat greens with all my meals and drink wheatgrass regularly. My body seems to be in harmony with this dietary approach for my condition.
A suggested resource of which I actually am writing a blog about today is The Hippocrates Health Institute. They have been a wonderful support network for me and have been in the natural health and healing field for over 50 years and worked with people all over world with a myraid of health related issues. You can access their webpage at http://www.hippocratesinst.org/.
Due let me know if you follow up with HHI in more detail.
A man who has worked through his own health challenges with UC and follows similar dietary principles is Paul Nison. You can find out more about him by going to http://healthwatchman.com/about-paul/torah-life-ministries/
I will contiinue to post receipes, nutrition and dietary findings that have been helpful for me and I hope this may act as a resource for you and your friend as well.
Thank you for reading my blog and I welcome further suggestions, comments or ideas.
With peace and respect and continued healing light,
Safara, Arizona US
I Love your take on this! I make a Organic Mediterranean Style Millet salad this will be nice and refreshing!!!Best Wishes JoAnna aka OrganicChefP.s My blog is also oganric (I try to grow all my food and herbs fresh is best! and shop at my local farmer markets or the farms themselves since I live in the country!) and I post many Vegan recipes as well. Please come by sometime my Blog is new so I dont have many posts , My freinds have plauged me to write my recipes down so my blog is insentive for my to actually write them down, being a profesional chef Im bad at writting things down lol.
Hi JoAnna,
Thanks so much for taking the time to share your comment. I went to check out your blog but I didnt find it. Could you send me the site again. Is it OrganicChef.com? Would love to support you.
Lets swap receipes!
I love the farmers market, do yu get some great veggies where you are? Shopping from the farms themselves must be a wonderful exchange of energy for you and I am sure you get some good inspiration just being there.
Come again and please share you blog site again.
In health,
Safara
That’s a gorgeous sauqsh. Next week our local pumpkin farm will open for a month and I always stalk up on the unusual sauqshes they grow each year. I like to make a lot of what I generally categorize as “pilaf” with whatever is in the kitchen when folks are starting to get hungry for dinner. It didn’t occur to me to add sauqsh. Great idea!
Yummmy ya! Thanks Noel, absolutely squash is so versitile and good for you.
Depending on the variety you get it can add sweet or savory addition. I love the kombuka squash
its particularly sweet, or a hearty acorn or plesant butternut.
Love to hear about your pilaf, what do you use?
thanks for sharing your comment and happy pumpkin farm season!
In health,
Safara