Good Morning Millet
Print RecipeIngredients
- 1/2 cup organic millet
- 1 cup water
- 1 tsp grass fed Ghee
- 1 tbsp Apple Cider Vinegar
- 1 zucchini sliced thinly on mandoline
- 1t tbsp Tp peanut spice
- 1 tbsp extra virgin olive oil
- 1/2 watermelon radish sliced thinly on mandoline
- 1/2 cup arugula microgreens
- 2 tbsp raw sliced almonds
- 2 oz feta
- Salt & Pepper
- 1 tbsp lemon zest
Instructions
In a small pot heat the Ghee and add the millet turning to coat, add water and bring to a boil, add salt & pepper, then immediately reduce to a simmer and cover letting it cook for 20 min
While that cooks, in a non stick pan, heat 1/2 tbsp oil and slightly cook the zucchini with the Tp spice (8 min)
Plate the watermelon radish by overlapping on a plate in a large circle
When the millet is done add the almonds, arugula microgreens, vinegar, and stir
Evenly distribute the millet in the middle of each circle of sliced radish and add 1/2 of the zucchini mix to the side
Add 1 ox of feta to each plate, top with 1/2 tbsp lemon zest and serve immediately
Millet had made a big move from being typically viewed as that stuff you place in the bird feeder, to a superfood for people. The Tibetans have been consuming this grain long enough to figure out how to make a delicious beer from it.
This entire dish can be made ahead of time and stored in separate air tight containers for a quick, healthy breakfast option. Millet is quickly becoming one of my favorite and sparse alkalizing grains, not only is it a pre-biotic gluten free alternative that is easy to digest, but it has a good amount of other benefits as well. These include lowering your triglycerides, boosting serotonin levels, being high in protein, about 12% of your daily requirements in just 1 cooked cup, and has ton of heart protecting magnesium in it.
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