{"id":241,"date":"2012-01-15T09:00:42","date_gmt":"2012-01-15T16:00:42","guid":{"rendered":"http:\/\/safaraf.com\/?p=241"},"modified":"2013-10-26T20:22:03","modified_gmt":"2013-10-27T00:22:03","slug":"the-hardy-millet","status":"publish","type":"post","link":"http:\/\/safaraf.com\/?p=241","title":{"rendered":"The Hardy Millet"},"content":{"rendered":"

\"\"<\/a>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.<\/p>\n

I eat it all year long and alternate it as my morning porridge with quinoa (see blogs on quinoa<\/a>).\u00a0 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!\u00a0 I also pair it with veggies for lunch or dinner.<\/p>\n

Veggies that I find it really combines well with are kale, collard greens, carrots, sweet potato and most other root vegetables.\u00a0 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.\u00a0 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.<\/p>\n

So here is the basic recipe for preparing millet.\u00a0 Share your suggested tips on how to further enjoy this hardy grain and let’s make a meal out of it!<\/p>\n

    \n
  1. Soak and sprout as usual all grains.<\/li>\n
  2. Take 1 cup of millet to 2 cups of water.<\/li>\n
  3. Combine in a pot and cover.<\/li>\n
  4. Turn on stove to high, and allow to boil.<\/li>\n
  5. Once boils, turn off stove and let it sit.<\/li>\n
  6. Voila you’ve got your millet to enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    It seems to me as I look through my blogs that I have left out a most delicious food that […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"_links":{"self":[{"href":"http:\/\/safaraf.com\/index.php?rest_route=\/wp\/v2\/posts\/241"}],"collection":[{"href":"http:\/\/safaraf.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/safaraf.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/safaraf.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/safaraf.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=241"}],"version-history":[{"count":6,"href":"http:\/\/safaraf.com\/index.php?rest_route=\/wp\/v2\/posts\/241\/revisions"}],"predecessor-version":[{"id":246,"href":"http:\/\/safaraf.com\/index.php?rest_route=\/wp\/v2\/posts\/241\/revisions\/246"}],"wp:attachment":[{"href":"http:\/\/safaraf.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/safaraf.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=241"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/safaraf.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}