Millet Week: The oldest cultivated variety of cereal in the world.


Millet Week: The oldest cultivated variety of cereal in the world, an important basic foodstuff in Africa & Central Asia. Millet is highly nutritious, gluten-free and is not acid forming, so is soothing and easy to digest. It’s alos gluten free and sustainable. Millet is very rich in unsaturated fatty acids and vitamins. It is a good source of protein and contains high amounts of fibre, B-complex vitamins, including niacin, thiamin and riboflavin and essential amino acids methionine lecithin and some vitamin E. It is particularly high in iron, magnesium, phosphorous and potassium. Millet is believed to lower cholesterol, fight candida and reduce the risk of miscarriage. Suitable for porridge, casseroles, stuffing, side dishes, soups, bread and gluten-free recipes. Available in its original form as a grain, flakes, puffed or flour. It goes mushy so perfect for making balls, fritters, mash and patties.
Image – ‘Millet Balls with Lemony Quark Dressing’. Use the ‘Japanese Millet Ball’ recipe I posted earlier today (basically cook millet with stock or water and add grated veggies) and bake or panfry the balls. Dressing is quark with lemon zest and juice and unrefined salt.


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