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Millet help  This thread currently has 837 views. Print Print Thread
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Munchkin76
Tuesday, February 11, 2014, 2:31pm Report to Moderator Report to Moderator

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Ee Dan
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Hiya everyone,

So, I've decided to I corporate millet into my life more. Its a superfood on my Hunter Swami and I think it could be a healthful addition to my repetoire.

I've bought a bag of organic yellow millet from the HFS and wanted to pick your collective and substantial brains out there in cyber BTD/GTD/Swami land for some help.

So what's your fave way of preparing the little gems, what's your favourite recipes, ideas and experiences with this grain?

Thank you all so much in advance!

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Spring
Tuesday, February 11, 2014, 5:50pm Report to Moderator Report to Moderator

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Ee Dan
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http://www.dadamo.com/typebase.....er=abc&header=on

Wow! A whole lot of deliciousness in one place!!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Munchkin76
Tuesday, February 11, 2014, 6:26pm Report to Moderator Report to Moderator

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Ee Dan
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Hiya Spring

Thanks for the link. I did take a gander at the recipe base already. There are some fab looking ideas on there to be sure. I wondered if any of our amazing cohort here also had some of their recommendations based on personal experience to share.

Do you have a fave millet recipe yourself? I'd love to hear your ideas, recipes, experiences!

Thanks again,

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Jane
Tuesday, February 11, 2014, 6:49pm Report to Moderator Report to Moderator

Kyosha Nim
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Wondered about millet.  Although I no longer have a thyroid (removed due to thyroid cancer in 1996, shortly before I found BTD), it's on the list of goitrogens.
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Spring
Tuesday, February 11, 2014, 7:38pm Report to Moderator Report to Moderator

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I've only used it in "corn" bread so far, and it is delicious! It is especially good cooked in a small iron skillet. The first time I made it I had been gardening a good part of the day so I was really hungry. I only meant to taste it, but it was so delicious I ate the whole thing! Delish! Actually, I think the bread is better that way than muffins, but the muffins freeze better.
CORNBREAD USING AMARANTH AND MILLET FLOURS
1/2 cup ground amaranth
1/2 cup ground millet or millet meal
1/4 cup ground flaxseed
1/2 teas. sea salt
1 teas. baking powder
1/4 teas. baking soda
Mix dry ingredients
(At this point start heating an 8" skillet that has a
tight fitting lid using med. heat)

1 egg, beaten lightly
Add and blend: 1 cup - more or less of suitable milk
Dash or two of garlic
1 Tbs. agave or other sweetener

Then mix everything together just until blended.

Add olive oil to heated skillet. (If the skillet has
gotten too hot, take it off the stove and let it cool a bit.)
Pour mixture into skillet and cover.  Brown well
and turn to brown the other side - leaving off the
lid. You can stick it with a toothpick to make sure it is
done enough. Don't overcook!

My muffin recipe is a little different. I also add ground chia seed, almond meal and Trehalose to them.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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battle dwarf
Tuesday, February 11, 2014, 8:06pm Report to Moderator Report to Moderator

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I use the flour a bit like corn meal. I have subed it on my pan fried catfish with great success. I have made "corn bread" by mixing half millet flour and half whole millet and adding extra sweetner using a normal corn bread reciepe and it works just fine.
my latest is pancakes. about half oatmeal flour and half millet flour with a half and half mixter of water and heavy cream (compliant oil worked too) a generouse amount of sweetner and a few spoons of hemp seeds. comes out crispy with soft inner. I don't measure anything so some exsperamentation goes into each batch.


nothing to do? who has that!?
swami made me an explorer!
married to an AB+ mom to a B+ boy
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Dianne
Tuesday, February 11, 2014, 10:31pm Report to Moderator Report to Moderator

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Quoted from Jane
Wondered about millet.  Although I no longer have a thyroid (removed due to thyroid cancer in 1996, shortly before I found BTD), it's on the list of goitrogens.


Even though millet is a diamond for me, when I started using it as a replacement flour for flatbreads soon after knowing my Genotype, it created problems for me, sluggishness and a cramping feeling in the thyroid. When I posted about this I was surprised that someone kept extolling the virtues of millet and discounted my experience.

Listen to your own body and intuition, if a diamond food does not agree with you, do not harm your body with it. Although I 100% love my SWAMI, remember that we are all individuals and I can't imagine that if I were to see Dr. D'Adamo at the clinic, he would advise me to keep eating it. It is always useful to use our intuition and common sense.  

Andy - If you google - Millet Flatbread - you should come up with recipe that I used and I loved it but no longer have it on my hard drive. I used it as a base for pizza etc... Millet is very soothing to the digestive system and I do miss it...but I have so many other things to eat...

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Spring
Tuesday, February 11, 2014, 10:48pm Report to Moderator Report to Moderator

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Quoted from battle dwarf
my latest is pancakes. about half oatmeal flour and half millet flour with a half and half mixture of water and heavy cream (compliant oil worked too) a generous amount of sweetener and a few spoons of hemp seeds. comes out crispy with soft inner. I don't measure anything so some experimentation goes into each batch.

Yummm, I envy you that you can have oats. I don't particularly like oatmeal cooked the traditional way, but I do love to use it in other ways. However, oat bran is a neutral for me so I suppose I could use that now and then.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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aussielady582
Wednesday, February 12, 2014, 5:17am Report to Moderator Report to Moderator

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interesting recipes & comments above.  I used to use millet quite a lot, but decided to decrease it due to my much slower metabolism in the digestive organs and weaker glands, and as there seems to be debate out there about the effect on the thyroid gland, well..... I'm  not sure for me, if I wish to chance eating millet.
Perhaps, on occasion I may eat millet again one day, not sure yet.
For anyone who has sluggish activity or dryness anywhere in the glands or intestines, perhaps think carefully about millet on a regular basis.
The nutrients in millet can be sought from vegetables, and other foods.
I don't eat much of the baked or pancake goods due to the dry effect, so for me, it is moist ways of cooking, ie rice, oats in water, vegetables.  Also, it has been an effective way of cutting down on sweeteners.  I have yet to try yacon syrup.... which is accepted by lots of the paleo crowd.
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BCgal
Wednesday, February 12, 2014, 5:32am Report to Moderator Report to Moderator

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I've cooked it like a rice pudding before.  I use my crock pot - put in a compliant milk, the millet, cinnamon, and raisins or dates.  Put it on low when I go to bed and in the morning it's ready as a cereal for breakfast.  Haven't made it in a while, but my Hunter hubby really likes it.



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aussielady582
Wednesday, February 12, 2014, 5:39am Report to Moderator Report to Moderator

Be kind to everyone; be persistent with health!
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sounds just like my kind of pudding, thankyou for this, BCgal.  I will plan on making it one day, as I like cinnamon and dates a lot, I may even add some ground cardamom which is one of my other favourite spices along with aniseed.  Not sure which milk I'd use, perhaps rice or almond. thanks again and when I can increase my potassium levels, then I'll starting eating more dates, just as I used to.
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battle dwarf
Wednesday, February 12, 2014, 4:58pm Report to Moderator Report to Moderator

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spring, I think it would work just as well with almond or rice flour.


nothing to do? who has that!?
swami made me an explorer!
married to an AB+ mom to a B+ boy
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Averno
Wednesday, February 12, 2014, 5:11pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from aussielady582

For anyone who has sluggish activity or dryness anywhere in the glands or intestines, perhaps think carefully about millet on a regular basis.


I hadn't thought of it this way, but I have observed that millet seems to draw water out of my body. Not just GI, but a bit of a dehydrating effect throughout that drags on my energy that simply re-hydrating doesn't seem to correct.
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Munchkin76
Wednesday, February 12, 2014, 5:16pm Report to Moderator Report to Moderator

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Ee Dan
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Age: 37
Quoted from Spring
I've only used it in "corn" bread so far, and it is delicious! It is especially good cooked in a small iron skillet. The first time I made it I had been gardening a good part of the day so I was really hungry. I only meant to taste it, but it was so delicious I ate the whole thing! Delish! Actually, I think the bread is better that way than muffins, but the muffins freeze better.
CORNBREAD USING AMARANTH AND MILLET FLOURS
1/2 cup ground amaranth
1/2 cup ground millet or millet meal
1/4 cup ground flaxseed
1/2 teas. sea salt
1 teas. baking powder
1/4 teas. baking soda
Mix dry ingredients
(At this point start heating an 8" skillet that has a
tight fitting lid using med. heat)

1 egg, beaten lightly
Add and blend: 1 cup - more or less of suitable milk
Dash or two of garlic
1 Tbs. agave or other sweetener

Then mix everything together just until blended.

Add olive oil to heated skillet. (If the skillet has
gotten too hot, take it off the stove and let it cool a bit.)
Pour mixture into skillet and cover.  Brown well
and turn to brown the other side - leaving off the
lid. You can stick it with a toothpick to make sure it is
done enough. Don't overcook!

My muffin recipe is a little different. I also add ground chia seed, almond meal and Trehalose to them.


Thanks for this Spring, it sounds delicious! I'll make some next time I make a hearty soup - I always used to love corn bread with my soup pre-BTD/Swami.

Yum!


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Munchkin76
Wednesday, February 12, 2014, 5:19pm Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 815
Gender: Male
Location: Colchester, UK
Age: 37
Quoted from battle dwarf
I use the flour a bit like corn meal. I have subed it on my pan fried catfish with great success. I have made "corn bread" by mixing half millet flour and half whole millet and adding extra sweetner using a normal corn bread reciepe and it works just fine.
my latest is pancakes. about half oatmeal flour and half millet flour with a half and half mixter of water and heavy cream (compliant oil worked too) a generouse amount of sweetner and a few spoons of hemp seeds. comes out crispy with soft inner. I don't measure anything so some exsperamentation goes into each batch.


Thanks Battle Dwarf, I'll have a play around. Sounds yummy!

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Munchkin76
Wednesday, February 12, 2014, 5:27pm Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 815
Gender: Male
Location: Colchester, UK
Age: 37
Quoted from Dianne


Even though millet is a diamond for me, when I started using it as a replacement flour for flatbreads soon after knowing my Genotype, it created problems for me, sluggishness and a cramping feeling in the thyroid. When I posted about this I was surprised that someone kept extolling the virtues of millet and discounted my experience.

Listen to your own body and intuition, if a diamond food does not agree with you, do not harm your body with it. Although I 100% love my SWAMI, remember that we are all individuals and I can't imagine that if I were to see Dr. D'Adamo at the clinic, he would advise me to keep eating it. It is always useful to use our intuition and common sense.  

Andy - If you google - Millet Flatbread - you should come up with recipe that I used and I loved it but no longer have it on my hard drive. I used it as a base for pizza etc... Millet is very soothing to the digestive system and I do miss it...but I have so many other things to eat...



Hi Dianne, thanks for the suggestion. I've goggled and the top one is an Indian recipe with a video. Looks yummy and simple so will definitely try these!

I agree about trusting your body. I seem to remember having millet once before and thinking it made me feel good - mood and body, which is why I wanted to try it again.

Thanks so much!

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Munchkin76
Wednesday, February 12, 2014, 5:34pm Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 815
Gender: Male
Location: Colchester, UK
Age: 37
Quoted from aussielady582
interesting recipes & comments above.  I used to use millet quite a lot, but decided to decrease it due to my much slower metabolism in the digestive organs and weaker glands, and as there seems to be debate out there about the effect on the thyroid gland, well..... I'm  not sure for me, if I wish to chance eating millet.
Perhaps, on occasion I may eat millet again one day, not sure yet.
For anyone who has sluggish activity or dryness anywhere in the glands or intestines, perhaps think carefully about millet on a regular basis.
The nutrients in millet can be sought from vegetables, and other foods.
I don't eat much of the baked or pancake goods due to the dry effect, so for me, it is moist ways of cooking, ie rice, oats in water, vegetables.  Also, it has been an effective way of cutting down on sweeteners.  I have yet to try yacon syrup.... which is accepted by lots of the paleo crowd.


Hi there AussieLady, I'm sorry to hear you (and others) here are having thyroid issues. It's interesting as most of the goitrogenic foods are all highly rated on my Hunter Swami. I really feel my body must need them as my metabolism is very high and I will often crave, say, broccoli.

I will keep an eye on how the millet affects me and immediately discontinue eating it if I have any problem signs that you or others have mentioned.

Thanks again!

Any other yummy recipe suggestions out there? Keep 'em coming!

Andy



Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Spring
Thursday, February 13, 2014, 7:20pm Report to Moderator Report to Moderator

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Quoted from battle dwarf
spring, I think it would work just as well with almond or rice flour.


Thanks, but it isn't anywhere close to the millet to me in mimicking "corn"bread! According to some "experts," millet only has minute amounts of goitrogens so I don't think I will worry about that. Especially since there are only minute amounts of millet in one of my muffins. Millet is a superfood for me.  


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Spring
Thursday, February 13, 2014, 7:26pm Report to Moderator Report to Moderator

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Quoted from Spring
My muffin recipe is a little different. I also add ground chia seed, almond meal and Trehalose to them.


Here is my muffin recipe:

To make 24 "cornbread" muffins

Mix together in large  mixing bowl:
1/2 cup whole amaranth,  ground (makes 3/4 cup)
1 cup millet measured before grinding
3/4 cup ground chia seed
1/3 cup almond meal
1/3 cup gluten free baking mix
Scant 1 1/2 teas. sea salt
2 teas. Trehalose
1/2 teas. baking soda
1 tbs. baking powder
About 1/2 teas. garlic powder

Mix together in small mixing bowl. Add to dry ingredients:
4 eggs, lightly beaten
1/3 cup oils or melted ghee
2 1/4 or less cups rice milk
1/3  cup agave and honey mix
Bake at 400 degrees between 20 and 25 minutes.
Check them carefully so they don't overbake,
but they do need a light brownish crust on top.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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ginnyTN
Friday, February 14, 2014, 12:44am Report to Moderator Report to Moderator

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We really love polenta (corn meal mush, if you're not Italian) and missed having it for the first few years I was on the BTD.  Then I discovered millet!  

I used to use 1 part corn meal and 6 to 8 parts water and cook, stirring very often, for well over an hour, as per an excellent Italian cookbook I have.  

I have found that using the millet flour I can use 1 part millet and 3 parts water and have a polenta that may not be quite as creamy but it still extremely tasty in about 15 minutes!  the truck is to mix the millet (slowly) into the cold water before turning on the heat.  Good news for this old lady.  

We had polenta topped with eggs fried in ghee for breakfast today.  BIG YUM!  


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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Munchkin76
Friday, February 14, 2014, 8:01am Report to Moderator Report to Moderator

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Quoted from Spring


Here is my muffin recipe:

To make 24 "cornbread" muffins

Mix together in large  mixing bowl:
1/2 cup whole amaranth,  ground (makes 3/4 cup)
1 cup millet measured before grinding
3/4 cup ground chia seed
1/3 cup almond meal
1/3 cup gluten free baking mix
Scant 1 1/2 teas. sea salt
2 teas. Trehalose
1/2 teas. baking soda
1 tbs. baking powder
About 1/2 teas. garlic powder

Mix together in small mixing bowl. Add to dry ingredients:
4 eggs, lightly beaten
1/3 cup oils or melted ghee
2 1/4 or less cups rice milk
1/3  cup agave and honey mix
Bake at 400 degrees between 20 and 25 minutes.
Check them carefully so they don't overbake,
but they do need a light brownish crust on top.


Thanks for this delish sounding recipe Spring. I bet these would be superb with a hearty soup. Just what I need on these cold grey evenings!

Thanks!

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Munchkin76
Friday, February 14, 2014, 8:08am Report to Moderator Report to Moderator

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Ee Dan
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Quoted from ginnyTN
We really love polenta (corn meal mush, if you're not Italian) and missed having it for the first few years I was on the BTD.  Then I discovered millet!  

I used to use 1 part corn meal and 6 to 8 parts water and cook, stirring very often, for well over an hour, as per an excellent Italian cookbook I have.  

I have found that using the millet flour I can use 1 part millet and 3 parts water and have a polenta that may not be quite as creamy but it still extremely tasty in about 15 minutes!  the truck is to mix the millet (slowly) into the cold water before turning on the heat.  Good news for this old lady.  

We had polenta topped with eggs fried in ghee for breakfast today.  BIG YUM!  


Hi Ginny, this sounds really interesting. I hadn't really come across polenta till post BTD so have never tried it. Have seen it used one an Italian cooking show once - as a mashed potato substitute and solidified, then cut and fried in EVOO/butter. Always thought it looked yum! Now I can try a me-friendly version!

Do you season your recipe above or add any herbs/spices to the mix? What do you do with it once it's cooked?

Bet it would be even creamier if made using my home-made almond milk instead of water. Wow, food for thought hehe.

Thanks for this - love this thread and you guys are awesome!




Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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ginnyTN
Saturday, February 15, 2014, 5:51am Report to Moderator Report to Moderator

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Munchkin76,

Unfortunately when you make polenta from millet it does not set up enough to slice it and fry it.  But I never cared all that much for fried corn meal mush anyway.

I add some granulated kelp when I cook the millet because I use pure sea salt that hasn't been iodized, but other than that, and a little salt, I just swirl in some ghee at the end and serve it nice and hot and fresh.  Or sometimes for a real treat, I swirl in grated pecorino romano cheese and that is super rich!

And YES it is a great substitute for mashed potatoes - especially if you top it with a rich beef (I would use goat) stew that contains tomatoes in the gravy part. OR a genuine Italian chicken cacciatore.  

I have found that it's plenty creamy just using water - but you could try the almond milk.  However, If you try making it with almond milk you have to watch it even closer to make sure it doesn't burn on the bottom.

The pre ground millet flour can have a slightly bitter taste, but to me using whole millet that has been rinsed off and then dried thoroughly and then ground is way too much work to think about.  

The only bad thing about the millet polenta is that 1/4 cup of the millet flour (before cooking) is one serving of grains -- and I would dearly LOVE to eat twice that much!  


6 years on ER BTD, went from sick and dying to healthier And 30 pounds slimmer.  

Dec 2013: Started Swami Xpress - I'm 48% Explorer with hybridized Explorer/BTD list. A new adventure for this old lady!  -- LOST 5 more pounds on SWAMI! 
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Munchkin76
Sunday, February 16, 2014, 11:52am Report to Moderator Report to Moderator

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Ee Dan
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Thanks Ginny, this sounds so good.

I'm looking forward to trying it very soon!

Andy


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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Munchkin76
Sunday, February 23, 2014, 9:40am Report to Moderator Report to Moderator

Swami: Hunter (66%) / RH- / ENFJ / Libra-Dragon
Ee Dan
Posts: 815
Gender: Male
Location: Colchester, UK
Age: 37
So last night I made a big batch if millet with ghee, vegetable broth, and turmeric. Served a portion with a wild Alaskan salmon fillet marinated (honey, mustard, lime juice and rind, garlic, and a little salt) and baked, and baked vegetables (parsnip, swede (rutabaga), carrot, red onion and garlic slivers seasoned with a little lime juice, salt, red pepper, EVOO, and cumin) which I put into an oven bake/roast bag. Little squeeze of lime drizzled over the lot. So good. My tummy was very pleased!

The leftover millet in the pot had the consistency of those reconstituted powdered eggs that you sometimes see served as breakfast scrambled eggs at not-so-good hotels. Anywho, I thought about the polenta idea Ginny mentioned. So, I put it into a square glass storage container and squashed/compressed it down so it was a bit polenta-esque and popped it in the fridge. I'm planning to have it for breakfast this morning sautéed in ghee or butter/EVOO with a fried or poached egg. Yum!


Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB

Andy Pandy��


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