cold mornings, warm cereal

millet-cereal-2

This week I was going to post a recipe for alioli (garlic mayonnaise), but instead will be going on a short detour to do a 21-day food detox. Yes, 21 days. To some of you, that may be a walk in the park, and to others, well, you probably wouldn’t go near that park. A short list of things I’ll be taking a break from are dairy, eggs, wheat, chocolate(sigh), alcohol, and refined sugars. The full list is a bit longer. Looks like the homemade garlic mayo will be a bit delayed…

The mornings have been especially frigid, and after walking my dog outside, I wanted something warm and filling. But since I started the detox diet this week, an obvious choice like oatmeal (on the list of what not to eat, as well as any grains containing gluten) wasn’t an option. The good news is that there are several grains I can eat-brown rice, buckwheat, millet, quinoa, amaranth. Among those, millet serves as a warm breakfast cereal, so my first morning I made a millet porridge. Since I wasn’t sure how to cook it, I consulted How To Cook Everything Vegetarian by Mark Bittman and combined tips from his recipes for “Oatmeal or Other Creamy Breakfast Cereal” and “Millet Mash.” As a non-dairy alternative, I used homemade almond milk as the cooking liquid (recipe for the almond milk on my next post), but you could use whole milk. The millet takes about 30 minutes, so if you’re in a hurry, you can cook it the night before and warm it up the next morning. For toppings I added chopped dates, fresh blueberries, drizzled honey, and sprinkled freshly ground cardamom (shown below) over everything.

The final result? A warm, sweet, slightly unusual, tasty and healthy breakfast.


Millet Porridge with Blueberries, Dates, and Honey

(adapted from the cookbook How To Cook Everything Vegetarian by Mark Bittman)

1 cup whole millet
2 cups almond milk
1 cup water
dash of salt

Toppings:
chopped dates
fresh blueberries
honey
freshly ground cardamom

Combine 2 cups of almond milk, 1 cup of water, the salt, and the millet in a small (2 quart) saucepan over medium-high heat. When the mixture begins to boil, turn the heat down to low so mixture bubbles gently, cover partially and cook, stirring occasionally, until the millet bursts, about 30 minutes.

Scoop the amount you want into a bowl, add toppings, and serve.

makes 3 to 4 servings.

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