One of the best healthy ways of starting your day is taking a porridge for your breakfast. By the term porridge itself, we feel a bad rap for a tasteless bowl of grains. But comparing to boxed cereals, it is one of the healthy and balanced foods providing all essential nutrients in a single bowl. Most boxed cereals are found to have preservatives and chemical contents to add flavors.
Porridges when made with care, it makes a healthy, colorful breakfast bowl that you will never be bored of having it daily. Porridges are usually made with millets, oats, quinoa and amaranth. Out of these the less heard but surprisingly, the most healthy one is millets. Millet is an ancient food and considered to be birds feed by most of us, but it is one among the healthy grains.
Let us see some interesting facts about millets,
- Millets are tiny yellow seeds with gluten free and alkaline content which make it easily digestible.
- It is the most recommended food for Type II diabetes, It is proven that millets keep the glucose level under control.
- Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.
- All millet varieties show high antioxidant activity.
So try these yummy millet porridges in your healthy breakfast table,
A simple porridge using millets,
- 1/2 cup dry millet (80g)
- 1/4 tsp salt
- 1 cup milk of choice (240g)
- 1 cup water or more milk of choice (240g)
- 2 tbsp sugar of choice or xylitol (22g)
- pinch stevia, or 2 more tbsp sugar of choice
- 1 tsp pure vanilla extract
How to cook
In a medium pot, combine the first six ingredients (if using raisins, add them as well), and bring to a boil. Cover and cook on “low” for 20 minutes. Then turn off the heat but leave covered another 20 minutes. Stir. Millet should be thick and fluffy now. If it’s still a bit liquidy, cook uncovered until desired texture is reached. Turn off heat and stir in vanilla extract. If desired, stir in chocolate chips or fruit of choice.
Creamy coconut and yummy millet porridge
- 1/2 cup millet, rinsed and drained,
- 1 1/2 cups water,
- 1/4 teaspoon salt ,
- 1/2 cup coconut milk.
How to cook
Place millet in a small saucepan over low heat. Toast lightly until dry and a shade darker. Add water and salt. Increase heat to medium and cook for approximately 15 minutes until the grain has puffed up.
Reduce heat to low, add coconut milk and simmer for a few minutes until heated through. Remove from heat, pour in a bowl and top with chocolate, nuts and maple syrup (if desired).
Pumpkin and millet porridge
- 1/2 cup uncooked millet
- 1 1/3 cups water
- 1/3 cup pumpkin puree
- 1/2-1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- pinch clove
- maple syrup, to taste
- toasted pecans, to the top
How to cook
Combine millet, water, pumpkin, and spices together in a saucepan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It’s all about the kind of texture and consistency you want. When almost done, add a bit of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you’ve reached the desired sweetness. Remove from heat and serve with toasted walnuts (and a bit of heavy cream if you like!)