CREAMY MILLET

Creamy Millet image

The tall, stalk-like plants that millet comes from are lush, and in the field, the variety sometimes called broom corn millet resembles acre after acre of swaying pussy willows. Whole millet looks a lot like quinoa, and also like quinoa it's both gluten free and a great protein source. It cooks up plump and creamy in this recipe, and with the compote and almonds, it makes for a delightful breakfast or anytime pick-me-up.

Yield serves 4

Number Of Ingredients 14

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Ingredients

2 cups freshly squeezed orange juice
1 cup water
1 cup millet, rinsed well
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon allspice
3/4 cup almond milk (or substitute soy or rice milk)
1/4 teaspoon orange zest
1 tablespoon unrefined virgin coconut oil
1 tablespoon maple syrup
Blueberry Compote (page 185), Dried Fruit Compote (page 183), or Seasonal Stewed Fruit (page 184), for serving
2 tablespoons toasted slivered almonds (page 97), for serving

Steps:

Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice. Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal. Stir in the orange zest, coconut oil, and maple syrup.
Serve topped with the blueberry compote and almonds.
Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
Store in an airtight container in the refrigerator for 5 to 7 days.
(per serving)
Calories: 355
Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
Carbohydrates: 64g
Protein: 8g
Fiber: 7g
Sodium: 330mg
When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: "Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer." As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: "I say let's be realistic here. If it comes down to a blueberry versus that beam of radiation, I don't think there's a real chance that the blueberry is going to win." Meaning if you want a blueberry, nosh away.