It can sometimes be challenging to eat healthy at a Spring holiday brunch. Here is a menu item that is healthy, satisfies a sweet tooth, and looks pretty in a bowl. It’s also very easy to make.
If you can cook rice, then you can cook millet. It’s my understanding that no matter which holiday you celebrate, you can eat millet. However, I’d be happy to hear from any of you if I’m incorrect. I’m teachable 🙂
So….about millet. Millet is a grain widely used in India, the Middle East, and Africa, along with parts of Russia and China. Unfortunately, Americans are not likely to use millet unless they are feeding it to birds in their yard! That’s really too bad, because millet is a low-allergy, gluten-free nutrition powerhouse. It also adds interesting taste and texture to food.
Millet contains more protein than wheat, corn, and rice. It is a good source of iron, as well as phosphorus and magnesium, two minerals that help the body absorb calcium well. In addition, millet contains many B vitamins and lots of fiber.
But millet has another great quality that most other grains do not – it creates an alkaline effect in the body when consumed. More on acid/alkalinity later…but for now, just know that when our body pH is more on the alkaline side, it is harder for cancer cells to live and reproduce.
This recipe can be eaten for at least 3 days once made, cold or at room temperature. So in addition to being a unique brunch item, it is also terrific at home – make it Sunday night, and your healthy breakfast for the next 3 days is already made!
SWEET MILLET with APRICOTS and RAISINS
1 cup millet
1 1/2 cups water
1 cup coconut milk (or milk of your choice – but coconut milk adds a nice creaminess)
1 cup chopped nuts – any mixture or all one kind
1 cup raisins
1/2 cup dried apricots, chopped
(Note: as long as you have 1 1/2 cups dried fruit, use whatever kind you like)
5 tbsp. frozen orange juice concentrate (do not thaw it out or add water)
1 tbsp. natural vanilla extract
2 packets NuStevia
optional: 1/4 cup shredded coconut
Boil water and milk. Add millet, vanilla, and NuStevia. Cover. Simmer on very low heat until millet is soft and most or all of water is absorbed, about 20 -30 minutes.
Mix in remaining ingredients. Let sit at least 1 hour before serving. Makes about 6 – 4 oz. servings. For a brunch, this amount will serve about 12 people.
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For more easy and healthy recipes, visit Pink Kitchen.