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.