Millet is one of the rare alkalizing grains. Well, it’s actually a seed classified as grain. Like rice, it is gluten free so it’s a good alternative to wheat if you are coeliac.
N. B. Seeds and grains contain enzyme suppressants like saponin which prevents them from germinating. When ingested, they also suppress enzyme in our body. They are eliminated when a seed or grain is soaked, that’s why they start sprouting.
Read the additional information below the recipe to learn more about Millets.
1 cup millet
2 cups water
Tomato sauce or puree
Pinch of unrefined sea salt
Boil your presoaked millet in 2 cups of water with a pinch of salt. When it reaches the boiling point, simmer it down for 25 minutes or until dry.
Cut aubergine in thin slices (about 3mm) and fry.
Heat up your tomato sauce or make your own.
Enjoy your millet with fried aubergine.
Health benefits of millet
Contains copper, magnesium, manganese, and phosphorus
Contains soluble and insoluble fibers which work in the small and large intestines respectively.
Not commonly allergenic
Gluten – free