Creamy Millet Porridge + Rhubarb Raspberry (v, gf)

Oh hey rhubarb season! You again… the tart and slightly sour rhubarb combined with a creamy vanilla-y porridge is a winner. Millet takes a little longer to cook than your regular oatmeal but you can prep it in advance, keep it in the fridge for a few days, and just heat it up in your fave plant based milk with some cinnamon and maple syrup for a quick, delicious, and nutritious brekky. The rhubarb only takes a few minutes cook. Another reason to make this dish is the nutrient density in millet. Millet is a pseudo grain, meaning it’s not in the same family as e.g. wheat and thus gluten free. It is high in B vitamins and magnesium so fantastic for everyone who’s plan is to attend the next tour the france or just started to cycle to work again. Your legs will thank you for the nourishment.

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The fruit topping is key here – you can do stewed rhubarb, fresh fruit, nut butters, nuts, seeds, coconut shreds…options are endless.

Millet is a gluten-free grain, rich in minerals, fiber, and plant-based protein (5-20%). It provides good amounts of magnesium which benefit muscle and nerve function as well as B vitamins such as thiamine, riboflavin, niacin, and B6. Additionally, millet is a hypoallergenic grain.

Soaking nuts, seeds, and grains helps to break down the phytic acid in them (this guy impairs the absorption of good guys -- minerals like iron, zinc and calcium) and makes the digestion processes much easier on the tummy.

Creamy Millet Porridge + Rhubarb Raspberry

for the creamy millet porridge

1 cup millet

1 splash of apple cider vinegar 

2 cups almond milk or any other plant milk of choice

3 tablespoons coconut sugar

zest of 1/2 lemon

cinnamon (optional)



for the stewed rhubarb

4-6 medium stalks of rhubarb 

1/4 cup maple syrup

splash of vanilla extract or real vanilla bean

1/4 cup frozen or fresh raspberry





How to cook millet: Place millet in a large bowl, add water, and ACV, and give it a good stir

Set the bowl aside for 8+ hours (or overnight) on the counter

Strain and rinse the millet after it has finished soaking

Combine millet with 1.5 cups of filtered water in a saucepan

Bring to a boil, then turn it down to a simmer and cover for 10-15 mins

(At this point, the millet can be used for anything, from salads to veggie patties)

To continue with the porridge, add  millet, almond milk, lemon zest, cinnamon, and coconut sugar to a medium saucepan

Turn the heat to a medium high and whisk all the ingredients together, until the porridge starts boiling

turn down the heat to a simmer, cover and cook, stirring every now and then for 15 minutes, or until the porridge thickens a bit and becomes creamy

For the stewed rhubarb combine the rhubarb, maple syrup, and vanilla,in another medium saucepan

Bring the mixture to a boil over medium high heat. Reduce to a simmer and cook for 10-15 minutes

That’s it!


ENJOY!
XX
JZ