Millet Porridge

Winter calls for a comforting, warm and creamy porridge. This version is infused with beautiful spices, such as cinnamon and cardamom. One of our favourite gluten-free porridge grains is millet, with its sweet and nutty flavour. This alkaline grain is easy to digest, may assist in stabilising blood sugar and keeping bowels regular. Millet is high in antioxidants and iron, and has the richest amino-acid profile of all grains. To fully benefit from the health properties of this delicious grain, I suggest soaking it overnight to reduce the amount of anti-nutrients, which interfere with nutrient absorption.

Serves 4

Ingredients

• 1 cup millet

• 1 cup water, for soaking

• 1 tablespoon apple cider vinegar, for soaking

• 2 cups water, for cooking

• 1 ½ cups almond milk

• ¼ cup goji berries

• ½ teaspoon cinnamon powder

• 1/8 teaspoon cardamom powder

• ¼ teaspoon vanilla essence

• 1/8 teaspoon liquid monkfruit concentrate or 1 teaspoon raw honey

Toppings

• Chia seeds

• Linseeds, ground

• Hemp seeds

• Nuts, activated if possible

• Dollop of coconut yoghurt

• Berries

• Stewed apples or pears

Method

Put the millet into a medium sized saucepan, wash well and cover with water and apple cider vinegar. Allow it to soak overnight.

Before cooking, discard the soaking water and give the millet a good rinse.

Add fresh water to the millet, bring it to a boil and let it simmer over medium heat for 15 minutes.

Add the almond milk, goji berries, cinnamon, cardamom, vanilla essence and liquid monkfruit sweetener and cook for another 10 minutes on low heat, stirring occasionally.

If using honey, mix it through the cooked millet at the end.

Distribute between bowls and garnish with your favourite toppings.