Millet healthy benefits

It is both the oldest cereal and richest in minerals. Over 8,000 years ago the first “pita” breads were already made with millet. In European modern times, it has largely been displaced by potatoes and corn.

Millet is the cereal with the highest iron and magnesium content. Its high content in phosphorus and vitamin B improves the capacity for learning and restores the nervous system. Because of its high energy value it’s best used for integrating breakfast or lunch, especially in the cold season. Millet, when metabolized, is alkaline and regulates the level of sugar in the blood. During pregnancy and breast feeding it is highly recommended as an integrator to your diet.

In addition it’s easily digestible and has a soft taste, which invites to give it your own best flavour. Millet shouldn’t be missing in any kitchen!

1 cup millet
3 cups water

Roasting the seeds slightly during 10 minutes before cooking in a pan, will bring out the best flavour. It’s well worthy to do a this little extra effort.

Tip: a mixture of quinoa and millet, cooked in larger quantities will keep for 3 – 4 days in the fridge. You can take some every morning and prepare a rich and hot cream cereal: add buckwheat milk to a serving of quinoa / millet, plus cinnamon, grated lemon, nuts, dates or fresh fruit, warm briefly and enjoy. With a teaspoon of turmeric this dish will turn a sunny yellow and become a great breakfast, providing lots of energy for your morning!


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