I’ve mentioned before my quest to find something other than eggs or oatmeal to eat for breakfast – although lately I’ve been alternating between the two.
But then last week, I found a post by Ashley on millet for breakfast and I decided to try it out. She used berries in hers, but given that a) it’s fall and b) I’m cheap, I went with the pumpkin option instead.
The bowl was warming, delicious, and kept me full for longer than a bowl of oats. Millet is pretty great (source):
It’s full of vitamins and minerals:
- B vitamins
- Does NOT feed pathogenic yeast (candida),
- Acts as a prebiotic to feed important microflora in your inner ecosystem
- Provides serotonin to calm and soothe your moods.
- Helps hydrate your colon to keep you regular.
- Is alkaline.
- Digests easily
- Magnesium in millet can help reduce the affects of migraines and heart attacks.
- Niacin (vitamin B3) in millet can help lower cholesterol.
- Phosphorus in millet helps with fat metabolism, body tissue repair and creating energy (phosphorus is an essential component ofadenosine triphosphate or ATP, a precursor to energy in your body)
- Millet can help lower risk of type 2 diabetes
- Fiber from whole grains has been shown to protect against breast cancer
- Whole grains have been shown to protect against childhood asthma.
I’m sure there are a whole range of grains that could be prepared like this – I can’t wait to try another!
- 1 – 1.25 cups of millet
- 1 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 cup pumpkin
- 1/4 cup applesauce
- Top with nut butter of choice (I used maple almond and crunch peanut butter and almost died and went to nut butter heaven)
Combine millet and almond milk in a small saucepan over medium high heat. Add vanilla and spices and stir.
Simmer until milk has been absorbed. Mix in pumpkin and applesauce and heat through.
Top with raisins, nut butter, buckwheat groats, raw nuts, whatever strikes your fancy!
Best breakfast ever….