Interesting Millet Facts:
• Millet has been cultivated for over 12000 years.
• It was first found in Northern China and was the staple grain there prior to rice.
• Millet is small and round and encased in an indigestible casing or hull.
• Whole Millet is undigestible and is used as bird food. Hulled millet on the other hand, is one of the most digestible and nutritious grains.
• High in protein, B-vitamins, calcium and iron.
• Also high in silica making it a great grain for nails, hair and skin.
• Gluten free and the most alkaline of all grains.
• Stimulates the warmth process in the body
• In legends it is said to have the capacity to transmit spiritual energy
• Traditionally thrown over a bride and groom in Germany as a sign of fertility
Cooking with Millet:
• Millet can be cooked as hulled millet, used as a flour or millet flakes for a yummy porridge.
• To cook hulled millet, add 1 cup uncooked grain to 3 cups water. Boil 20 minutes.
• Used cooked hulled millet as a replacement for bulgar wheat in tabouli.
• Try Millet Porridge, Millet Croquettes, Millet & Apple Muffins or Millet Balls.
• As a substitute for rice to accompany a spicy sauce or stirfry. Or try as a substitute for cornmeal polenta.
• When cooking, if you leave the millet to cook or steam you will get a texture resembling rice, if you stir during cooking, you will get the consistency of polenta.
Millet is the third grain of the seven we are looking at, with each grain relating to a different day of the week. Monday – Rice, Tuesday – Barley, Wednesday – Millet, Thursday – Rye, Friday – Oats, Saturday – Corn, Sunday – Wheat. When you add the seven grains to the diet, on their corresponding day, you provide the body with a balanced nutritional and energetic influence. This can help support health and harmony in daily life.
Annette Batchelor ND RM BT
Naturopathic Consultations in the Spirit of Anthroposophy, Victoria, Australia