Taught a fun class for DC Celiacs today up in Bethesda. We talked about healthy eating, a variety of gluten-free grains, seeds, fibers, etc. and how work them into our diets. Even better, a few volunteers brought in their favorite gluten-free dishes, so we tasted quinoa 3 ways, buckwheat soba and millet, too. I think we were a group of 60 or so, and there were a lot of fantastic questions.
The recipe for Cinnamon Apple Millet, which is a simple, comforting, delicious breakfast. Millet is particularly high in magnesium, which is a common deficiency in many Celiacs (and humans, period). It also seems to help lower triglycerides, and C-reactive protein (an inflammatory marker important in cardiovascular risk.) As we discussed, I prefer hemp milk becuase it’s a good source of protein, magnesium, fiber and omega 3 fatty acids. And it’s yummy. Don’t forget about yummy.
Sorry no pictures, it all went so fast!
Cinnamon Apple Millet
Makes about 4 large servings.
1 container hemp milk (4 cups)
1 cup dried millet
1 large apple, diced
3 cinnamon sticks
1/4 cup maple syrup
Bring hemp milk to a boil, add millet, apple, and cinnamon sticks. Simmer, covered, for 30 minutes, stirring every 10 minutes or so to prevent sticking. Add in maple syrup. Serve and enjoy! Makes 4 breakfast servings.
Stumble It!
Sounds simple and delicious, Cheryl–my favorite combo! 😉 It’s great to get together with other gluten-free folks and have so many tasty gf options. 😉 I bet your class was very well received! I was also teaching on Saturday on health issues related to gluten and the gluten-free diet (the gfe way, of course) at our local Women’s Forum. It’s always a very satisfying experience to share with others this way.
Have a great week!
Shirley
The class was a tremendous amount of fun, and I bet yours was, too. I know we share the same passion for teaching about gluten free and healthy foods!
Pingback: Menu Plan Monday–Noodles | Gluten Free Goodness
Great post. Millet is a filling and hearty type of cereal that tastes great with fruit, cinnamon, honey… Really appreciate your point about the benefits of lowering triglycerides because the body needs “good fat” in certain quantities each and every day. Your remark about lowering inflammation is very important as well and one more reason to eat millet. Of course, the best thing is the great taste your recipe delivers. Thank you for sharing.
I just made this for breakfast, using real milk instead of hemp milk and stevia instead of maple syrup. This was the first time I’ve had millet, and it was delicious. Quite a different texture from oatmeal. Thanks for the recipe.
Fact: millet is a good source of B17.