Light Millet Porridge for Breakfast

Light Millet Porridge for Breakfast

I think that at any time of the year we might like a bowl of porridge for breakfast and millet has a completely different taste than oats so brings in a new flavour.

Millets energetics are sweet, astringent, dry, light and hot, so it's not really a good idea to eat this during hot mid summer days. But when I was staying in a log cabin in the high of summer the mornings were really cold, I welcomed this now and again. eat it wisely.

Millet is considered an ancient grain and holds the highest level of protein in the grain family, following amaranth and quinoa. It has been eaten and cultivated for centuries by the Tibetans.

• It is high in iron, lecithin.
• Millet benefits the Spleen, Pancreas, Stomach and Gall Bladder
• It helps to keep cholesterol in check and reduces gallstones
• Its sweet, cooling, drying and salty in nature
• Millet builds strong bones, tendons, and ligaments.
• Millet is good for athletes.

Millet is best for Kapha types, Vata and Pitta types can eat millet in moderation adding lots of moisture for Vata and a spoonful of ghee for Pitta.

Millet is drier than other grains. Its astringency can help with diarrhea. It is warmer than other grains, stimulating good digestion and Agni.

Ingredients

• 1 cup millet
• One cup of water
• One cup of milk of your choice, I like to use raw organic milk, plant-based kinds of milk are good also. You may need extra milk if the millet gets too thick during cooking 
• 1 quarter teaspoon ground cinnamon
• Half of a teaspoon vanilla essence
• A handful of chopped dates and raisins - you can add blueberries if you like.
• If you like coconut you can add a small handful 
• A spoon of barley syrup or honey to drizzle on top

Directions

In a saucepan, add millet, water, milk, cinnamon, vanilla,  and dates raisins.
Bring to a boil.
Reduce heat to low, cover and simmer for 25 minutes without stirring.
If the liquid is not completely absorbed, but not dry, check the millet is soft but not mushy, cook a little longer if needed.
Serve into breakfast bowls.
Drizzle with the syrup or honey