How to Cook Millet

A week ago, my daughter and I decided to start the Arise and Shine 21 day cleanse for a total digestive system overhaul.  Unlike the Clean Diet Challenge which restricts what we ingest for 14 days, the Arise and Shine cleanse not only restricts food…but sweeps out any built up internal toxins with cleansing shakes, specialized herbal formulas, and beneficial bacteria. It’s working very well! But to make a long story short, I’ve been hungry for a week!  Millet is on the Foods to Eat list (but only once a week).  I decided to buy some and give it a try.  One question…why did I wait so long to try millet? This evening with dinner, I ate a little with my lightly steamed veggies, then had another small portion with maple syrup (also allowed in small quantities), cinnamon and coconut milk.  I topped it with fresh strawberries and decided this was such a delightful treat, I wanted to share how to cook it. Millet is high in protein (about 4.2 grams per half-cup serving) and also provides niacin, vitamin B6, and folic acid, along with some calcium, iron, potassium, magnesium and zinc.  You can see why it would be an important food – cleanse or no cleanse.  Millet is especially great for gluten-free living!  If you simmer it without stirring, it fluffs up like rice; and if you stir it frequently you will wind up with a dish that resembles mashed potatoes.  I recommend adding something to enhance the flavor, either while cooking or afterward. To cook millet as a grain, simmer 1/2 Cup in 1-1/2 Cups of water...