Millet is one of the only alkaline grains. When your body is sick and your immune system compromised; that is a sign that your body has become too acid and a daily bowl of millet will help in the process of rebuilding your cells.
Millet is also very easy to digest, so it is a great grain for the young and the old. In WW1, when food became scarce, the people who ate the chicken feed (millet) were healthier at the end of the war than they had been at the beginning of the war. Many symptoms of their diseases disappeared.
Millet contains no gluten, so it must be mixed with other grains. You can eat it for breakfast, after it is steamed, with a little honey or maple syrup. You can add raisins, dates, nuts or bananas. It is delicious over a salad and can be substituted in any recipe that calls for rice.
Why should you add millet to your diet?
- It is one of the most completely balanced of all grains.
- It is non-acid forming and non-mucous forming.
- It Is rich in vitamins, minerals, lecithin and amino acids.
- It Is ideal for growing children and adults, as it is easily digested.
- It has a wonderful flavor.
To cook: Boil 3 cups of water. Add 1T., oil, dash salt and 1 cup of millet. Boil for 2 minutes, then turn down heat to low and cook for 30-40 minutes.
In 2 T. of oil, sauté ½ large, chopped onion and 1 clove of garlic. Add 2/3 cup of millet and brown lightly. Stir in 1 10 oz. can of chicken broth and 2 cups of chopped, cooked chicken. Pour into a 2-Quart casserole dish. Cover and bake in a 350 degree oven until millet is tender.
Millet is packed with vitamins and amino acids. It contains the amino acid lysine, which is missing in wheat and other grains. When millet and brown rice are added to wheat, they make a complete protein. You can grind the millet or add ½-1 cup of raw millet to your breads.