millet

This is the seventh post in the series Great Grains, highlighting unusual whole grains and easy ways to incorporate them into your diet. Check out recent posts on teff, barley, and rye.

Feeling overindulgent after a season of weddings, BBQs and backyard parties last summer, I started working on my wife, trying to convince her to join me in cleansing through the month of October. I have cleansed with varying levels of success over the past decade, always learning something new about myself and my relationship with my food. After much cajoling she agreed and we harangued a few more friends into doing it with us – strength in numbers, you know?! Our plan was to eliminate animal products, caffeine, alcohol, processed foods, gluten-containing grains, sugar…all the good stuff. The goal was to get really simple and find the “reset” button on our eating habits. 

This is part-three in a three-part series about fermentation. Part-one contains information related to the nutritional value of fermented foods. It also touches upon the role that fermentation might play in personal, societal, and ecological renewal. It concludes with recipes for fermented vegetables. Part-two deals with dairy products and their non-dairy counterparts. This section is devoted to fermented grain products.

"Wow, that pink blob is moving. You are not going to eat it, are you?" I glanced at the dosa batter which was bright pink because it contained red lentils. It was creeping dangerously close to the top of the container. "Oh yes," I replied. 

This is the second post in the series “Great Grains” highlighting unusual whole grains and easy ways to incorporate them into your diet. The first post in the series, “The Beat on Bulgur” can be found here. 

Struggling to decide what’s for dinner? How about a stop in the bird seed aisle on the way home? Tonight, millet is on the menu. 

What is millet?