Friday, March 24, 2006
RECIPE ~ Millet Breakfast
More breakfast recipes! It's an important meal, what can I say. This millet breakfast takes a few minutes to prepare and then you let it cook for 20 minutes or less. Our goal is a diet of whole grains and whole foods, and this is a good way to do that for breakfast (no bread!).
Pictured above is millet cooked with a few whole prunes and topped with some honey, ground flax seed and stewed apples.
just less than 1/4 cup millet (whole pearls)
1 cup water
spices and topping of your choice
Wash and drain the millet, place in a small pot and add 1 cup of boiling water. Add a few pinches of spices of your choice, such as cinnamon, ginger, cardamom, cloves, etc. Simmer on medium-low for 15-20 minutes til almost all the water is absorbed. Stir in toppings of your choice, like honey or maple syrup, stewed fruits, apple sauce, sliced bananas, sugar-free jam, some nuts and seeds, a dollop of yogurt, etc.
For extra yumminess and easier digestibility, cook the millet with some whole almonds or pine nuts thrown in, seeds or trail mix, whole prunes, chopped dried apricots, or a sprinkling of coconut. For a rich and creamy porridge, use vanilla rice milk or soy milk instead of water!
FOR INDIVIDUAL DOSHAS
VATAS millet is too drying for vatas so it's better to use wheat pearls, amaranth or oats instead; use fresh or stewed fruits (not dried); choose toppings like honey, yogurt, nuts and seeds; stir in some ghee at the end of cooking
PITTAS millet is too heating for pittas, so better to use wheat pearls, barley or oats; choose sweet spices like cinnamon and cardamom; sweeten with maple syrup; choose almonds or coconut and cook with the grains; top with any sweet fruits, fresh or stewed; stir in a bit of ghee at the end of cooking
KAPHAS choose fresh, dried or stewed fruits like apples, apricots, berries, peaches, raisins or prunes; sweeten with a touch of honey; choose any spices; top with a bit of flax, pumpkin or sunflower seeds (no nuts)