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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Millet
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lovemylabs, Monika and 15 Guests

Millet  This thread currently has 1,651 views. Print Print Thread
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Lisalea
Monday, November 20, 2006, 1:38am Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
Gender: Female
Location: Canada
I bought some organic hulled millet and made some tonight and I absolutely loved it !!!
I ate it tossed with olive oil and red onions, eggs and green peas ... sooo delicious !!!
It kind of reminds me of cornmeal which I used to eat often before  'cause it's one of my favorite dishes but it's an AVOID for me unfortunately ...  
however; millet is really yummiiiii, hence I'll be eating it more often and cornmeal will be a once in a while treat 'cause I can't give it up totally

Has anybody else eaten millet in the place of cornmeal ??

Any other cornmeal lovers out there that  r  B'S ??

Thanks  


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Victoria
Monday, November 20, 2006, 1:48am Report to Moderator Report to Moderator

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Sun Beh Nim
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I used to be one of those cornmeal lovers!    The key word is Used to Be!  (ok, 3 words)  

Been, oh, 8 years or so since corn stuff has passed these lips.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lola
Monday, November 20, 2006, 2:07am Report to Moderator Report to Moderator

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Sa Bon Nim
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here s a
Quoted Text
millet-corn bread recipe
Ingredients
2c. millet flour ( best if fresh ground in a coffee grinder)
leave some whole grains for a crunchier bread
1c. white or spelt flour
3t. baking powder
1t. ea. salt, chili powder, and cayenne to taste
14 oz. green chilis
11 oz. pimentos
1/4c. ghee or melted butter
1c. buttermilk or yogurt
1 minced onion
1/2c grated cheddar cheese
1 egg

Directions
Preheat oven to 400*. In a large bowl combine: millet flour, white or spelt flour, baking powder, salt, chili powder, and cayenne. In a small bowl combine: green chilis, pimentos, ghee or butter, buttermilk or yogurt, onion, cheese and egg. Mis weel and add to dry Ingedients. Pour into a lighty heated iron skillet, oiled with ghee. Bake for 30-45 min. Longer if you like a drier bread. Enjoy, Deborah


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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md
Monday, November 20, 2006, 3:12am Report to Moderator Report to Moderator

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I used to make a millet pudding that was really good, but I no longer have the book that the recipe was in.  It was a combination of cooked millet, peanut butter, carob powder, and I think honey also.  


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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Lisalea
Monday, November 20, 2006, 3:43pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Location: Canada
Quoted from MD_O+
I used to make a millet pudding that was really good, but I no longer have the book that the recipe was in.  It was a combination of cooked millet, peanut butter, carob powder, and I think honey also.  



Ooooh  that sounds delicious !!!!!!!!!!!! Thank-u

I found these over the internet:
http://www.jewish-food.org/recipes/millpudd.htm
http://www.healthrecipes.com/pudding_recipes.htm
http://www.breadbeckers.com/recipes/coconut_millet_pudding.htm


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Lisalea
Monday, November 20, 2006, 3:43pm Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola
here s a


Gracias !!  


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Lisalea
Monday, November 20, 2006, 3:44pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Quoted from Victoria
I used to be one of those cornmeal lovers!    The key word is Used to Be!  (ok, 3 words)  

Been, oh, 8 years or so since corn stuff has passed these lips.



I take it that u replaced ur polenta (cornmeal) with millet ??
Cheers


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Victoria
Monday, November 20, 2006, 7:16pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Lisa,
At first, I replaced corn products (and wheat products) with other grains, such as millet, and rice; but when I had my secretor status tested and found that I am a non-secretor, I realized that we are closer to a type O in our grain needs.  
The less grains I eat, the better.  So, I don't eat millet or and other grains, except for my nightly treat of a rice cake/nut butter.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lisalea
Monday, November 20, 2006, 7:28pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
Gender: Female
Location: Canada
Quoted from Victoria
Lisa,
At first, I replaced corn products (and wheat products) with other grains, such as millet, and rice; but when I had my secretor status tested and found that I am a non-secretor, I realized that we are closer to a type O in our grain needs.  
The less grains I eat, the better.  So, I don't eat millet or and other grains, except for my nightly treat of a rice cake/nut butter.



Oh ok i see now ... well it that works for YOU, it's  FANTASTIC !!!


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Alia Vo
Monday, November 20, 2006, 8:54pm Report to Moderator Report to Moderator

Kyosha Nim
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Location: Minneapolis, Minnesota
Age: 43
French Meadow Bakery used to make a millet bread which I had purchased once or twice that was a nice substitute for a cornmeal type of bread.  

Millet adds an interesting texture and 'graininess' akin to cornmeal.

Others on this forum have mentioned that millet works well as a substitute grain in recipes for making pilaf or tabouli.

Alia


Alia A. Vo
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BTD Lifestyle Since 1999
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jayney-O
Monday, November 20, 2006, 11:48pm Report to Moderator Report to Moderator
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and.....tortillas!! (so I have heard)
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md
Tuesday, November 21, 2006, 2:15am Report to Moderator Report to Moderator

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Quoted from MD_O+
I used to make a millet pudding that was really good, but I no longer have the book that the recipe was in.  It was a combination of cooked millet, peanut butter, carob powder, and I think honey also.  


I found the recipe online last night.  Here it is.  

Carob Pudding or Slightly Nutty Pudding Recipe
1/8 tsp. salt
1/2 c. dates
1/2 tsp. vanilla
1 tbsp. peanut butter
2 tbsp. carob powder
1 c. hot cooked millet
3/4 c. boiling water
1 tbsp. coconut

WHIZ water and dates in blender, then ADD all ingredients remaining, and BLEND until smooth. CHILL and serve.



Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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ISA-MANUELA
Tuesday, November 21, 2006, 7:30am Report to Moderator Report to Moderator
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ooo wooow sounds yummicialous AB nonnie- like  but must be honest millet is a for me, feel after having eaten it...so far made decades that I took it into a meal  will try it with rice and no dates either..hmm will take another fruit instead....sorry
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ion
Tuesday, November 21, 2006, 3:20pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 730
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Location: Athens, Greece
Hi there!!
I've tried lately millet too,(it must be the season's demand).
It leaves me a bitter-ish- after taste. Do others have similar experience?
I am off cereals too and don't eat much rice lately either, so I thought to try millet but...
not really bitter, - bitterish after taste. Any ideas to impove that?


PEACE
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BuzyBee
Tuesday, November 21, 2006, 4:25pm Report to Moderator Report to Moderator

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There's a company named Sami's Bakery that makes a millet & flax chips. I keep these around for snacking and dipping. Great tasting. They have other products w/millet as well such as tortillas, pizza crust, cookies, and breads. They have a web site http://www.samisbakery.com or most HFS sell them too. I order mine thru the food coop.


Revision History (1 edits)
BuzyBee  -  Tuesday, November 21, 2006, 6:32pm
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ISA-MANUELA
Tuesday, November 21, 2006, 4:35pm Report to Moderator Report to Moderator
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yep, ion the same for me, and then I've a taste like a cellar in my mouth ...very

Revision History (1 edits)
BuzyBee  -  Tuesday, November 21, 2006, 4:35pm
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Lisalea
Tuesday, November 21, 2006, 4:37pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
Gender: Female
Location: Canada
Quoted from MD_O+


I found the recipe online last night.  Here it is.  

Carob Pudding or Slightly Nutty Pudding Recipe
1/8 tsp. salt
1/2 c. dates
1/2 tsp. vanilla
1 tbsp. peanut butter
2 tbsp. carob powder
1 c. hot cooked millet
3/4 c. boiling water
1 tbsp. coconut

WHIZ water and dates in blender, then ADD all ingredients remaining, and BLEND until smooth. CHILL and serve.





Thank-u so very much md for that recepe  

It sounds wonderfully delicious and I've gotta try it "minus" the coconut though ... (would anybody
else know what I could replace the coconut with since it's an avoid for me unfortunately)
Actually, so is the peanutbutter (I still eat it seldomly though)
maybe i'll try it with almond butter INSTEAD

I great big thank-u to everybody else as well ... People r so kind
and generous here and ALWAYS full of ideas  

What a great forum this is !!!


The older I get, the more wide-eyed I become.  

Revision History (1 edits)
BuzyBee  -  Tuesday, November 21, 2006, 4:41pm
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ion
Tuesday, November 21, 2006, 5:09pm Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from ISA-MANUELA
yep, ion the same for me, and then I've a taste like a cellar in my mouth ...very


Hi there sis!!


PEACE
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ISA-MANUELA
Tuesday, November 21, 2006, 7:45pm Report to Moderator Report to Moderator
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oo wow will I become a secretor right now or are this my greek ancestors (don't have any
or just only the B-part wich doesn't like millet
fine to have got another sis wavies to U

Revision History (1 edits)
BuzyBee  -  Friday, November 24, 2006, 3:55pm
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Lola
Tuesday, November 21, 2006, 8:49pm Report to Moderator Report to Moderator

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Sa Bon Nim
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use anything compliant to sprinkle on top, instead of the coconut.
a shredded and dehydrated fruit.....apple, or pear or anything compliant.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Lisalea
Wednesday, November 22, 2006, 12:13am Report to Moderator Report to Moderator

Ee Dan
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Quoted from lola
use anything compliant to sprinkle on top, instead of the coconut.
a shredded and dehydrated fruit.....apple, or pear or anything compliant.


Sounds good Lola ... I was thinking maybe dried  figs
Thanks  


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Victoria
Wednesday, November 22, 2006, 1:00am Report to Moderator Report to Moderator

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Sun Beh Nim
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How about crushed walnuts on top?



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Lola
Wednesday, November 22, 2006, 1:15am Report to Moderator Report to Moderator

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Sa Bon Nim
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not bad!

or hulled almonds finely cut to make them look like shredded coconut.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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northstar
Wednesday, November 22, 2006, 3:21am Report to Moderator Report to Moderator

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It has been a while since I've had millet. Still love corn bread. Fortunately for my body, difficult to get corn bread and I do not have an oven.

If you do not like plain white/brown rice, add millet. Also good as rice pudding.


Out & About in Tokyo...
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Alia Vo
Wednesday, November 22, 2006, 3:27am Report to Moderator Report to Moderator

Kyosha Nim
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Age: 43
Thank you for the recipe, md.  

Amaranth could be substituted for the millet for blood type A's to make it more beneficial.

Alia


Alia A. Vo
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