MILLET

Crunchy, nutty, with a sweet earthy taste, millet is a delicious and versatile grain.

proso milletToday’s millet was roasted, soaked overnight and then cooked until soft and chewy. According to archeologists, millet has been a cultivated part of the human diet for about 10,000 years. It is a small seeded grain, which grows well in a variety of terrains, making it more versatile as a crop than more temperamental grains like wheat or barley.
There are about 6,000 different varieties of millet so it can be tricky to pin down where it came from and all of its nutritional benefits. Proso millet is one of the more popular and nutrient dense millets, which is the kind I used today.

millet cakeFrom a culinary perspective, millet can be added to both sweet and savory dishes. It can be mixed with cauliflower into a delicious mash that is nutrient dense and protein rich. It can be roasted and boiled, baked into breads and other baked goods. It can also be ground into flour and used that way. It can be eaten as a breakfast cereal or a side to a meal. It has a great texture and a rich, nutty flavor.

From a health perspective, proso millet is a great source of protein and other nutrients. It is low in phytic acid, although I still soak mine just to make it more palatable. It is a good source of minerals like Calcium, vitamins like B complex and other phytonutrients like polyphenols. Research is demonstrating that millet is anti-diabetic, anti-tumerogenic, and atherosclerogenic . In other words, it helps manage blood glucose levels, decreases the risk of and helps eliminate tumors, and is beneficial against cardiovascular disease. It is also antioxidant and antimicrobial. Mostly, I just think it’s fun to eat and a delicious addition to a varied and healthy diet.