Millet Cereal

Friday, September 13, 2013



The approaching autumn consistently sends me into a trance of reminiscing...  

I think about being 14 and starting high school in a brand new place with people that I didn't know.  I think about how I was received with open arms and gained some really amazing friends that are still part of my life. 

I think about the senior year of high school, when a friend of mine introduced me to the subculture of underground metal in Philadelphia.  I think about going to shows every weekend in the basement of a church or a place called Polanka Park.   



I think about starting college and meeting a new group of individuals that taught me how to have fun and gave me the attention I never had before.  I think about meeting Dayv and every little detail of him winning me over.  

I think about transferring to another college and feeling completely alone.  And learning how to cope.  


I think about when I was sick for three months after graduating college and thinking I was never going to get better.  I think about getting better.  

I think about the shingles that appeared on the left side of ribcage the Labor Day after getting engaged and then cellulitis on my heal a month later.  I think about all the fun and stress that comes along with planning a wedding.  



I think about last September when Dayv and I bought our first house and feeling so stressed but accomplished at the same time.  

...And then I think about now and wonder what I'll remember in the future.



Notes: I started eating millet when I became interested in macrobiotics a little over a month ago and wanted to incorporate more grains into my diet.  I actually really dislike warm millet, but after it's cooled, it becomes nutty and chewy, which i think is a perfect alternative to dry cereal.  Millet tends to clump a bit after chilled, so if you prefer, mash it with the fork to separate before consuming.  

Millet Cereal
serves one
1/4 c millet, uncooked
1/2 c water
1 c unsweetened almond milk
1 apple, diced (or favorite fruit)

Rinse millet in a fine mesh strainer.  Add to small pot with water and bring to boil.  Cover and reduce heat to low and cook for 20 minutes.  After it has finished cooking, transfer to a bowl, allow to cool, then cover and place in refrigerator until ready to consume.

To serve, add diced apples and almond milk to bowl.  It's best to allow almond milk to soak into the millet for a few minutes before eating.  Enjoy!

17 comments:

  1. I've also been eating a lot more grains recently as part of my elimination diet. I love the simplicity of this cereal, especially because it's something I can eat without worrying about allergies! :)

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    1. i love the simplicity, too. i'm all about simplicity ;)

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  2. Eeeek, wedding shingles? I can't even imagine. :/

    As for the millet, awesome idea! I never know what do with millet but I often have some sitting around.

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    1. yeah, it was pretty horrible. but now i can always say, "hey, remember that time i had shingles?!" and my lovely scars will always be there for me to look down and laugh at ;)

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  3. I don't think I've ever had millet before...this could be a good first way to try it!

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    1. i think it would, kylie! i hope you enjoy it.

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  4. ooh i love millet. its amazing that i am discovering more grains now esp when we actually grew up eating all those grains without realizing so. there were 2-3 different types of millet, amaranth, barley, sorghum etc used to make flatbreads at home. now of course i use them whole. i've been making savory dishes with the millet. now this cereal is a fantastic idea!

    this year i just decided to go with the flow, else we wouldnt have been able to buy and move into the house:) i am sure my husband had atleast one nightmare that i woke up in the middle on the night after closing and told him i couldnt live in the new house so lets move back :)

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    1. that's amazing that all of those whole grains were made into bread. indian food is so much more interesting that the standard american diet. and so much better for you!

      i love your new outlook, too! wish i could be a more "go with the flow" person ;) i'm a more "i must always be in control of the situation" person.

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  5. It is interesting that the temperature of the millet affects the taste of it for you. I will have to see if I like it better cold or hot.

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  6. I also always find early autumn to be full of reflections and memories. More so than other turns of season. Who knows what memories we will have in the years to come!?

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    1. exactly, amey! thanks for the comment!

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  7. I enjoy millet in savory crepes, this sounds delish. A great idea, I enjoy my millet warm..interesting.
    I love grinding up millet and adding to my cookies too, love it a lot.

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    1. wow, you really know how to utilize it!

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  8. I still get that excited feeling every September when school starts again..especially because I'm still on campus so I can't help but be surrounded by eager young frosh! I've never tried eating millet this way with the milk added in afterwards, but it sounds like a tasty breakfast for Fall!

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    1. it is quite a nostalgic time. the smell of the air, and memories of the new season of life beginning..

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  9. Looks interesting, I'll try this recipe soon :)

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