*millet muffins*

I am in..

So my love for millet knows no bounds. It has been found in breakfast, millet patties and if you recall my ode to millet (or should I say O.D. on millet) you might say that when I get into something, I am in. I made the most delicious millet muffins, ever. I love them because they are freakin good and made with honey, yogurt, yeah and millet-so nice and so natural.

After discovering  Heidi Swanson of 101 cookbooks I fell in love with her natural approach to cooking and everything I have made by her has been delicious. I ordered her book cooks 1.0 and it patiently waits for my return to the states. It is a really easy to follow cookbook that is full of everyday meals but also allows you to get a little creative in the kitchen. She also created a peek a boo sampler of her newest cookbook due out in April, Super Natural Everyday. Here are her Millet Muffins, enjoy.

Millet Muffins
2 1/4 cups Whole Wheat Flour
1 tsp Baking Soda
1 tsp Baking Powder Aluminum Free
1/2 tsp Sea Salt
1/3 cup Millet
1/2 cup Clover Honey
1/2 cup Butter
2 egg
1 tbsp Lemon Zest
2 tbsp Lemon Juice Raw
1 cup Non-fat Plain Yogurt
Heat oven to 400 degrees. Mix all dry ingredients in one bowl, wet ingredients in another (lightly melt butter beforehand). Fold lightly together. Fill 12 prepared muffin tins, bake 15 minute. enjoy

*Mighty millet me*

I have discovered something healthy and delicious….

As in science some of the greatest discoveries in life happen by a bit of an accident. It wasn’t the invention of cornflakes but it was something just as yummy…

While I was in the grocery store I picked up an item that I thought was couscous. I brought it home and prepared it just as I would couscous, which means cooking it for maybe 5 minutes. I tasted it and to my surprise and sadness it was the most disgusting food ever and nothing like couscous. I set it aside and was weary of touching it or eating it for a long time. Then I got really poor, really really poor and my only options for food was food that I didn’t have to spend any money on (because I didn’t have any money). So again, I pulled out the couscous impostor and attempted to make it. It wasn’t turning out to be anything resembling something palatable-so creative problem solving came to play and I added lots of seasonings-again, absolutely disgusting. I was beginning to see a trend with this little “food.”

I then brought the food in it’s Russian package to my neighbors to ask them how to prepare it. They told me they had no clue and that this food was not good and then brought out white rice to show me what I should be eating instead. I had them read the cooking directions-which says to cook in milk and add sugar. That sounded so odd to me and so unhealthy.

Later that week I was in the grocery store with some other volunteers and we were having a debate about what these little yellow balls were and we decided to ask the people at the check out counter. The cashier told us that people don’t eat this food, only chickens and men in the military. Well crap.

I am not one for giving up on things so I thought maybe the internet knows something that the people I talked to here don’t. I was right. I then went to this web site about pigeons and did some grain identification using this picture.

That is when I found out hens food, not couscous, but delicious and loved by birds and peeps alike-MILLET.

The millets are a group of small seeded species of cereal crops or grains, widely grown around the world for food and fodder.
love always, wikipedia.

Millet is pretty gosh darn marvelous-it is a seed and packed full of good for you stuff-like vitamins and proteins. It takes a little preparation but once you figure out how to cook with it-your life will change. It can be paired with some yogurt and be eaten for breakfast or it works as a nice rice substitute and can be eaten savory.

It can be soaked the night before to cut down of cooking time but if not 1 cup millet to 3 cups water (or milk) boil and let simmer for around 30 minutes. Roasting it for 4 minutes or so before you cook it in liquid can increase the nutty flavor…there are lots of options all pretty yum.

The reasons I am hooked on the mighty millet are numerous. There is also a cult following of people who subscribe to millet loving and wheat hating. Uh, that is because millet is gluten free-celiac disease friendly and and has disease resistant traits-whoa, jump on that train!

So have yourself a mighty millet breakfast, lunch or dinner