Millet: The Alkalizing Grain!
Millet is the only alkalizing grain and it provides many nutrients (15 percent protein), has a sweet nutty flavor and is considered to be one of the most digestible and non-allergenic grains available, and of course it is one of the powerfoods.
It can be a little tasteless. When I first discovered millet 35 years ago, what we did as hippies was to lightly toast it and that has made it a favorite grain of mine!
- 1 cup millet
- 2 1/2 cups water
- 1/2 tsp. sea salt
1. Add millet to a pot with a tight-fitting lid.
2. Dry sauté on medium high heat till golden brown, stirring constantly.
5. OR (this only works on an electric stove) Cover with lid, bring to a boil and simmer for a few minutes, then turn off the heat.
6. Leave on electric stove burner that you have been cooking on with lid on (do not peek). Leave for 30 minutes; all the water will be absorbed (millet should be dry).
To discover all the health benefits of millet click here: Millet: Alkalizing Powerfood
Another great millet recipe: Millet and Buckwheat with Sunflower Seeds (not as alkaline)