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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Millet
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Millet  This thread currently has 1,840 views. Print Print Thread
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ion
Wednesday, November 22, 2006, 7:20am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 730
Gender: Female
Location: Athens, Greece
Quoted from ISA-MANUELA
oo wow will I become a secretor right now
Oh! no no, no threatening to royalness

or are this my greec ancestors (don't have any
You never know, that is a mystery to be unveild :

or just only the B-part wich doesn't like millet
For now is more like it

fine to have got another sis
There is only one race:humans

wavies to U
wavies to you too!!!




PEACE

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ion_amygdalou  -  Wednesday, November 22, 2006, 7:21am
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ISA-MANUELA
Wednesday, November 22, 2006, 7:27am Report to Moderator Report to Moderator
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and amaranth tastes much...much..much better

ooooo Ioooon!!! have an eye on your postnumber send ya a little swiss sun
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ion
Wednesday, November 22, 2006, 8:02am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 730
Gender: Female
Location: Athens, Greece
                 
                      Ta in advance  

                                     


PEACE
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Henriette Bsec
Wednesday, November 22, 2006, 11:08am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,751
Gender: Female
Location: Denmark
Age: 42
Ion
about the bitterness.
Some millets taste more bitter than others - It can be helped by buying the most fresh millet that you can get- - maybe wash and /or soak millet like quinoa.
I use millets instead of cornmeal and milletflakes in porridge.
It is a popular baby begginers  food here/ and it is a quite healthy type of grain and beneficial for secretors.

check this out >
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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ion
Wednesday, November 22, 2006, 11:44am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 730
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Location: Athens, Greece
Hi Henriette.
I'll try soaking and see what happens.
I thought it may be the cause of bitterness that I roast it before.
what do you think?


PEACE
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Henriette Bsec
Wednesday, November 22, 2006, 1:02pm Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
Posts: 8,751
Gender: Female
Location: Denmark
Age: 42
I don´t know - I don´t roast them myself

But I think the bitterness come from the saponins like in Quinoa
I have just noticed that when I wash them and rinse and sometimes soak the bitterness is less profound.
Remmber that they need to cook less then


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids
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Lisalea
Wednesday, November 22, 2006, 3:42pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Quoted from Victoria
How about crushed walnuts on top?


Sure why not ??
Thank-u


The older I get, the more wide-eyed I become.  
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carmen
Thursday, November 23, 2006, 3:53am Report to Moderator Report to Moderator

Gatherer SunshineCoast,Australia
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How long do you cook the millet? I've made porridge from ground millet before & so tedious stirring it but yummy for hubbie's bfst with raisins & a bit of ghee or ricemilk.
Love to make whole (hulled) millet as a side dish with veg - how long? & is it worth presoaking?
ta muchly!


carmen
btd since April 2004!
more blues (music) - bring it on
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Lola
Thursday, November 23, 2006, 4:22am Report to Moderator Report to Moderator

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Sa Bon Nim
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presoaking ain t a bad idea!.....
try preparing it like you would rice......after the soaking, leave a few hours in a colander to drain and dry......I d fry it first in ghee or olive oil, together with some onions......add stock or water, voila!


''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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mooser
Friday, November 24, 2006, 1:14am Report to Moderator Report to Moderator
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What a funny coincidence! My husband (B- non-secretor) and I just tried millet, too, and loved it. Most grains make me feel tired and bloated but I didn't have that response with the millet. He's the cook and made it with lots of peppers and onions.
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carmen
Friday, November 24, 2006, 1:24am Report to Moderator Report to Moderator

Gatherer SunshineCoast,Australia
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Location: Montville, Qld, Australia
Ok, any ideas on how to just boil/steam millet on its own? eg 1 cup millet to say 2 cups water & bring to boil, then simmer for how long? I never manage to get plain rice quite right, but toasted buckwheat is perfect at 15mins plus 5min sitting off heat (with either evoo or ghee added before cooking). Hubbie doesn't like his grains adulturated (eats lot of veg, but separate.....)
ta!


carmen
btd since April 2004!
more blues (music) - bring it on
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Lisalea
Friday, November 24, 2006, 1:38am Report to Moderator Report to Moderator

Ee Dan
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Location: Canada
This is the  way I do and it comes out perfect !!!

Take 2 1/2 cups water; bring to a boil and then add 1 cup Millet, stir and lower heat;cover/simmer on low for 18 minutes and Voila !!!
Best of luck

I cook my rice the exact same way and it's wonderful in my humble opinion


The older I get, the more wide-eyed I become.  
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carmen
Friday, November 24, 2006, 6:01am Report to Moderator Report to Moderator

Gatherer SunshineCoast,Australia
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Posts: 221
Gender: Female
Location: Montville, Qld, Australia

Thanks Lisalea - will try tomorrow! Really got a hankering for some soon...
Having bbq tonite so we'll stick to things that can be charred! like sweet potato (corn cob for hubbie), steak, egg, onion, pineapple, toms.
ta!


carmen
btd since April 2004!
more blues (music) - bring it on
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Lisalea
Friday, November 24, 2006, 3:54pm Report to Moderator Report to Moderator

Ee Dan
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Location: Canada
Quoted from carmen

Thanks Lisalea - will try tomorrow! Really got a hankering for some soon...
Having bbq tonite so we'll stick to things that can be charred! like sweet potato (corn cob for hubbie), steak, egg, onion, pineapple, toms.
ta!



It's my pleasure !!!

Just a little reminder though, u may want to taste it after 18 minutes ... my mom for instance prefers it when I let it cook for 20 minutes.


Btw, that dinner sounds delcious really !!!!
I absolutely adore Sweet Potato and it's beneficial for me Yahoooo


The older I get, the more wide-eyed I become.  
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Lisalea
Friday, November 24, 2006, 3:56pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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Location: Canada
Take a look at this people and everybody who really enjoys Millet will be happy to know the following

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=53


The older I get, the more wide-eyed I become.  
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Lola
Friday, November 24, 2006, 6:19pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Age: 58
millet is proven for longevity!
http://www.unec.net/of_interest/HunzaDietBread.htm

has anyone tried making a compliant Hunza bread?


''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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yaeli
Saturday, November 25, 2006, 8:48am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from ion_amygdalou
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?


It's the same for me! Used to be, that is, cause now I am off grains. But in the old days, it used to bother me every time. One idea was to cook it together with rice, which didn't help. It was still bitter. So I gave it up altogether. Never got to the stage to try and soak it overnight and see if it helps (I suspect it wouldn't).




Revision History (1 edits)
ion_amygdalou  -  Saturday, November 25, 2006, 12:09pm
typo
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ion
Saturday, November 25, 2006, 10:27am Report to Moderator Report to Moderator

Kyosha Nim
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I have made my mind. Next time I do it I will not roasted, and see what happens.


PEACE
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Henriette Bsec
Saturday, November 25, 2006, 10:51am Report to Moderator Report to Moderator

swamied nomad chameleon receptor worldview
Kyosha Nim
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Location: Denmark
Age: 42
But sometimes even the rinsing and soaking doesn´t work- then millet is old


ENFP -naturalist, visual/spatial and musical/verbal/chatty Dane- Mother to DD Emma age 19,
0 rh- secr ( Hunter or Explorer )
Diamonds, superfoods, Neutral,*black dots, avoids

Revision History (1 edits)
ion_amygdalou  -  Saturday, November 25, 2006, 10:51am
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yaeli
Saturday, November 25, 2006, 12:13pm Report to Moderator Report to Moderator

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Ee Dan
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Oh! So that's the reason!


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ion
Saturday, November 25, 2006, 6:23pm Report to Moderator Report to Moderator

Kyosha Nim
Posts: 730
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Location: Athens, Greece
Quoted from Henriette_Bsec
But sometimes even the rinsing and soaking doesn´t work- then millet is old


Hmm!!!


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Laura P
Wednesday, December 13, 2006, 1:32am Report to Moderator Report to Moderator

Kyosha Nim
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Quoted from BuzyBee
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.



I've had their tortilla's before and they are fabulous!



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Schluggell
Wednesday, December 13, 2006, 10:39am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from ion_amygdalou
...It leaves me a bitter-ish- after taste. Do others have similar experience?...


Usually due to the hulls of Millet - some is processed better than others. Rarely, heaven forbid, stale or mildewy grains...

Soaking helps cooking any grain, and unhulled millet should be soaked in several changes water.



Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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ion
Wednesday, December 13, 2006, 12:19pm Report to Moderator Report to Moderator

Kyosha Nim
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Thanks Schluggell
It Bio product. No signs of fungus or other nusty things and is with out hulls.
I haven't cooked it yet again but next time I'll soak it anyway and see what happens.


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Alek
Wednesday, December 13, 2006, 2:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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I love millet, great replacement for cous-cous, but even tastier.
Cooks like rice, 2 cups of water, 1 cup millet. It is done when water evaporates at the very low fire. At the end i add ghe. Beautiful with curries and any spicey sauce.
There is also millet flakes that i put in my morning fruit drink among other things.

alek




MIFHI


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