This is a new cold-morning favourite…. in close competition with oatmeal, quinoa, and brown rice cereal.
A tasty creation from an awesome recipe & info book The Whole Life Nutrition Cookbook.
1 cup millet (soaked overnight in water)
1 Tbsp apple cider vinegar
3-4 cups water
pinch of sea salt (Himalayan or Celtic)
Place the millet in a bowl and cover with at least 1 inch of water; add the vinegar. Let the mixture soak on your countertop for 8-12 hours, or overnight (I choose the latter).
In the morning, drain and rinse the millet in a fine-mesh strainer. Place the millet, fresh water and sea salt in a blender and blend on high until smooth. Pour the mixture in to a medium saucepan and bring to a boil, whisking constantly. Reduce the heat to low and contue to cook, stirring occasionally, until the cereal has thickened and the millet is cooked, about 15 minutes. Serve hot.
- I add the following additional items to the blender: 2 Medjool dates, 1 tsp vanilla extract (the real stuff), a few shakes of cinnamon
- 1 Tbsp oil (coconut oil &/or ghee): I add this when millet is ~half cooked
- cooking time: I have found that it seems cooked in ~half the time and I eat it then (perhaps I’m just impatient? …but it is pleasantly palatable.)
- my nutrient-boosting 'toppings' include...
1Tbsp Chia seeds
1Tbsp hemp seeds
1 tsp cacao nibs
1 unsulphured dried apricot, chopped
1 dried fig, chopped
6 almonds, chopped
1/4 cup raw pumpkin seeds - often added to cereal while cooking
unsweetened almond milk - until desired consistency is met