In thinking about the healthiest breakfast I could possibly create to get the New Year off to a great start, I turned to one of my favorite grains: millet. Millet looks like bird food (I know!!!!), but it can give quinoa a run for its money nutritionally-speaking. A 3.5 ounce serving contains 4 grams of protein (same as quinoa), but it has less than half the amount of fat (as if that matters for goodness sakes!!). Same as quinoa, it is gluten-free. The other plus is that it is grown in the U.S. whereas quinoa is usually flown in from overseas. It has a slightly nuttier and less bitter taste than quinoa, but has to be seriously dressed up because like quinoa, it can take (and needs) a lot of flavor.
Millet can be used in lace of rice, quinoa etc for dinner bowls, risotto, etc, but I love to make this fully-loaded breakfast bowl.
Serves 2
INGREDIENTS
- 1/2 cup millet
- 3 cups water
- 1/2 cup almond milk + 2 tbsps
- 1 kiwi, peeled and cubed
- 1 persimmon or pear, peeled and cubed
- Pomegranate seeds, goji berries, or raisins
- 2tbsp hemp seeds
- A drizzle of raw honey or a sprinkle of date sugar
DIRECTIONS
Place the millet in a saucepan with the water. Bring to the boil and then simmer, covered, for about 25 minutes or until the liquid is absorbed. Depending on your heat source and pan, you may need to add more water or cook for longer. The grains should be almost mushy, so keep tasting. Also, I recommend stirring every 5 or so minutes to prevent sticking
Remove from heat when cooked, and stir in almond milk.
Top with fruit and seeds, and pour 1 tbsp of almond milk onto each bowl, and a little raw honey or date sugar if desired.
