As one of our oldest foods, millet is believed to be the very first domesticated grain.  In Switzerland there is evidence that millet was grown during the Stone Age & consumed since the Iron Age in Northern Europe.  We haven’t been eating this grain for thousands of years for nothing! It’s a healthy addition to burgers, soups, as a side dish, and as a warm comforting breakfast cereal (talk about versatile!).

Ingredients (serves 2):

• 1 Cup millet (hulled)
• 2 cups non-dairy milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 cup strawberries or fruit of choice, chopped
• 2-4 Tablespoons maple syrup
• Pinch of salt
• Optional: 1 handful of pitted dried dates, chopped

Directions:

1. Heat your cooking pot on medium-high heat & toast your millet for 1-2 minutes.  Add your non-dairy milk, spices, and fruit to your pot and bring to a boil.
2. Once your pot is boiling, reduce heat to a simmer and cover, but don’t forget to occasionally give your pot a stir!  Your liquids should be absorbed within 25-30 minutes; however, if your millet still has a crunch, add 1 Tablespoon of non-dairy milk until desired consistency is reached.  Adjust seasonings as necessary.

3. Enjoy eating whole!