Similar to quinoa, millet is classified as a grain but is actually a seed. It’s a high protein wheat alternative that is high in silica that supports bone flexibility as we age. Millet is perfect for winter months because it acts as a good body heater and it’s less starchy then other grains like wheat, barley, or oats. And the flavor is unique and delicious!
Kitchen tip – If you want to bring out the nutty flavor in millet, first rinse and drain it in a fine mesh strainer, then place damp seeds in a sauté pan. Heat over medium heat, stirring constantly, until the water has evaporated and the grains have separated, turned lightly brown and smell nutty.
- 1 cup millet
- 2 cups water
- 1 organic apple, thinly sliced (I used organic Gala)
- 1-2 Tbsp dried cranberries
- slivered almonds
- milk of choice (I used unsweetened vanilla almond milk)
STEP 1:Rinse millet under cold water in a fine mesh strainer. Then place damp seeds in a sauté pan.
STEP 2:Cook over medium heat. Cover and simmer for 20 minutes until the water has evaporated and the grains have separated.
Savoring the Good: Did you know that brain generally reacts more to a negative stimulus than to positive ones? This is due to a built-in negativity bias of the brain. Today look for good facts, and turn them into good experiences. Good facts include positive events – like absorbing the energies of nature through the foods we eat, getting a compliment or connecting with a friend. It's not about viewing the world through rose-colored glasses, but simply recognizing something that is actual and true.
-Adapted from Rick Hansen's - Just One Thing