A new year and another new grain. There are so many grains out there and I recently came across millet. It looks like birdseed, it is an ancient grain, is gluten-free, great source of fiber, protein is comparable to quinoa. Bob’s Red Mill makes it, and has an interesting write-up on it you can read here. It can also be found in the bulk bins at Whole Foods, which had different nutritional information, but I like that you can just grab as much as you want when trying new grains.
I made this millet power bowl with a little cinnamon, fresh raspberries, raw shelled hemp seeds, one of my favorites Justin’s Vanilla Almond Butter, and sweet cacao nibs! I did read that it is easier to digest if it is soaked overnight so I do soak mine with a little lemon juice and water. I love power bowls as they are a healthy way to start the day and keep me fueled and full for hours.
Raspberry Millet Protein Power Bowl
Makes 2 servings
1/2 c organic hulled millet
1 1/2 c water
juice of half a lemon
pinch sea salt
1 tsp cinnamon
2 TBSP almond butter (used Justin’s Vanilla Almond Butter)
1/2- 1c raspberries, fresh or thawed frozen, or cherries are also delicious
2 TBSP raw organic shelled hemp seeds, optional
2 TBSP cacao nibs, optional (used Navitas Nautrals Sweet Cacao Nibs)
This first step is not required, but suggested, as it just makes the nutrients easier to digest. The night before soak millet in a bowl with enough water to cover it with juice from half of a lemon at room temperature. In the morning drain and rinse millet and cool with 1 1/2 cups of water and pinch of sea salt. In a covered pot, cook on medium heat bringing to a boil reduce heat and simmer for 15-20 minutes (I usually uncover the last couple minutes), until the water is absorbed. It is similar to cooking steel-cut oats or rice, leave it alone and it is fluffier the more you stir it the mushier it is. If making 1 serving remove half of the millet for lunch (it can be enjoyed as a savory dish) or breakfast the next morning before seasoning and reduce seasoning and toppings by half. Stir cinnamon into the porridge. Top with almond butter, raspberries, and optional hemp seeds and cacao nibs. Enjoy!