Since getting back from the ashram late Tuesday night, all I’ve wanted to eat is millet.
Millet, millet and more millet!
You see, each morning after our yoga asana classes, we would head to the Mandala House for a bowl of hot millet porridge and fresh fruit from the garden. The toppings were vast, the millet was warm, and the setting was unreal.
I looked out on to the lake with each meal I enjoyed there.
Although my homemade bowl of millet doesn’t come with a view of the lake, it’s just what the doctor ordered. Again, and again, and again. Mmmm love this stuff!
- 2½ cups water
- ¾ cup millet
- ¼ cup amaranth
- 1 tablespoon blackstrap molasses*see note
- 1 teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- pinch of cardamom
- pinch of allspice
- pinch of ground nutmeg
- 1 cup non-dairy milk – I used unsweetened original almond milk
- 2 tablespoon coconut sugar
- ¼ cup currants
- ¼ cup unsulfured apricots, chopped
- ¼ cup shelled hemp seeds
- Place millet in a medium sized saucepan. Fill with about a cup of warm water and swish around with your hands to rinse. Drain, and repeat once more.
- Combine rinsed millet with measured water, amaranth, molasses, spices and vanilla extract. Heat on the stove on medium-high heat, cover and bring to a boil. Reduce to low, keep covered, and cook for 16-18 minutes.
- Remove the lid and stir in milk, coconut sugar, dried fruit, and hemp seeds. Cover and cook on low heat for 5 minutes, or until milk is mostly absorbed.
- Remove from heat and enjoy!
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What food have you not had for a long time that you’d like to try again?