Enjoying a satisfying, warm, whole grain breakfast helps to stabilize your blood sugar so that you don’t get sugar crashes, tired or crave sweets and caffeine throughout the day.
A cozy alternative to oatmeal for breakfast; millet is the only alkalizing grain. It is high in protein and calcium as well. Soaking any grain, preferably overnight, not only cuts down on the cooking time in the morning, but also makes the grain more digestible. Soaking the grain with a touch of ‘starter’ helps the grain to ferment, which makes it optimally digestible and nutritious.
- 1/2 cup whole millet
- 1 1/2 cups water
- extra water for soaking
- optional ‘starter’ -1/2 tsp whey from yogurt, or apple cider vinegar, or lemon juice
- 1 pinch sea salt
Hemp seeds, ground flax seeds, nut or seed butter, ghee, coconut oil, dried coconut, dried fruit, plain yogurt, raw honey
Some people enjoy this as a savory breakfast bowl by adding miso, tamari or soy sauce, tahini or your favourite savory condiment.
- The night before: Soak millet at room temperature in enough water to cover the grain (about 1 cup) and add the ‘starter’.
- Morning for breakfast: Drain and rinse the millet and cook it with the 1 1/2 cups of water and pinch of salt.
- Cook on medium heat, in a covered pot for about 15 minutes, until the water has absorbed. If you like your porridge thinner, add more water and cook to desired consistency.
- Add toppings and enjoy!