My favorite Millet breakfast bowl
Tired of eating the same breakfast everyday? Try this.
Believe it or not, this breakfast recipe comes from New Zealand. Well, not exactly. I discovered this recipe thanks to my dear Kiwi friend Carl who I had the chance to meet in Bali at the New Earth Cooking School, late 2019. My favorite breakfast by far.
Millet is very small, round grain with a history that traces back thousands of years! It was THE grain in China before rice became popular. Millet is gluten-free, anti-fungal, high in protein, fiber, iron, magnesium and potassium. It's also very soothing, especially for indigestion or morning sickness and it's considered to be one of the least allergenic and most digestive grains available.
The best kind to buy from this recipe is millet flakes. You can also use whole millet grains - it works too but it takes longer to cook and the texture will be a bit different. Go for the flakes if you can, it will save you time!
What you’ll need:
½ cup millet flakes
Filtered water
A handful of goji berries
Unflavored Kefir (or any full fat yogurt you have)
.Seasonal fruit
2 dates
2 or 3 brazil nuts
Fresh turmeric (optional)
Sea or pink salt
Directions:
Cook the millet flakes with filtered water and a pinch of salt (use one part millet to two parts liquid). Once cooked, add the goji berries so they can soften a bit. Pour it in the bowl, add the kefir, fruits, dates and brazil nuts cut in small pieces. Add shredded turmeric on top!
Did you know?
Millet can be used in porridges, cereal, soups and dense breads. It’s a delicious wheat-free substitution for couscous, as it has a similar consistency. Rinse millet before cooking! Best to store it in an airtight jar or glass container for 6-9months. When cooking, use one part millet to two parts liquid, cook until it looks fluffy (check with a fork).
Gluten-free
Vegan / Vegetarian
Breakfast
