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BTD Forums  /  Eat Right 4 Your Type  /  Millet
Posted by: Lisalea, Monday, November 20, 2006, 1:38am
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  ;D
Posted by: Victoria, Monday, November 20, 2006, 1:48am; Reply: 1
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.
Posted by: Lola, Monday, November 20, 2006, 2:07am; Reply: 2
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
Posted by: md, Monday, November 20, 2006, 3:12am; Reply: 3
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.  
Posted by: Lisalea, Monday, November 20, 2006, 3:43pm; Reply: 4
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 ;D

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
;)
Posted by: Lisalea, Monday, November 20, 2006, 3:43pm; Reply: 5
Quoted from lola
here s a


Gracias !!  ;) ;D
Posted by: Lisalea, Monday, November 20, 2006, 3:44pm; Reply: 6
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
Posted by: Victoria, Monday, November 20, 2006, 7:16pm; Reply: 7
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.
Posted by: Lisalea, Monday, November 20, 2006, 7:28pm; Reply: 8
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 !!! ;D
Posted by: Alia Vo, Monday, November 20, 2006, 8:54pm; Reply: 9
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
Posted by: jayney-O (Guest), Monday, November 20, 2006, 11:48pm; Reply: 10
and.....tortillas!! (so I have heard)
Posted by: md, Tuesday, November 21, 2006, 2:15am; Reply: 11
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.

Posted by: ISA-MANUELA (Guest), Tuesday, November 21, 2006, 7:30am; Reply: 12
ooo wooow :o :o sounds yummicialous AB nonnie- like ::) ;) :D  but must be honest millet is a :P for me, feel :P after having eaten it...so far made decades that I took it into a meal :-/  will try it with rice ;) :D and no dates either..hmm will take another fruit instead....sorry ;)
Posted by: ion, Tuesday, November 21, 2006, 3:20pm; Reply: 13
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?
Posted by: BuzyBee, Tuesday, November 21, 2006, 4:25pm; Reply: 14
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.

Posted by: ISA-MANUELA (Guest), Tuesday, November 21, 2006, 4:35pm; Reply: 15
yep, ion the same for me, and then I've a taste like a cellar in my mouth ::) :P...very :P
Posted by: Lisalea, Tuesday, November 21, 2006, 4:37pm; Reply: 16
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  ;D

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  :) ;D

What a great forum this is !!! ;) ;D
Posted by: ion, Tuesday, November 21, 2006, 5:09pm; Reply: 17
Quoted from ISA-MANUELA
yep, ion the same for me, and then I've a taste like a cellar in my mouth ::) :P...very :P


Hi there sis!! :K)(sunny)
Posted by: ISA-MANUELA (Guest), Tuesday, November 21, 2006, 7:45pm; Reply: 18
oo wow will I become a secretor right now??) ;) or are this my greek ancestors ??) (don't have any:o ;)
or just only the B-part wich doesn't like millet??)
fine to have got another sis ;) :K) wavies to U :D
Posted by: Lola, Tuesday, November 21, 2006, 8:49pm; Reply: 19
use anything compliant to sprinkle on top, instead of the coconut.
a shredded and dehydrated fruit.....apple, or pear or anything compliant.
Posted by: Lisalea, Wednesday, November 22, 2006, 12:13am; Reply: 20
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  ;D
Posted by: Victoria, Wednesday, November 22, 2006, 1:00am; Reply: 21
How about crushed walnuts on top?
Posted by: Lola, Wednesday, November 22, 2006, 1:15am; Reply: 22
not bad!

or hulled almonds finely cut to make them look like shredded coconut.
Posted by: northstar, Wednesday, November 22, 2006, 3:21am; Reply: 23
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.
Posted by: Alia Vo, Wednesday, November 22, 2006, 3:27am; Reply: 24
Thank you for the recipe, md.  

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

Alia
Posted by: ion, Wednesday, November 22, 2006, 7:20am; Reply: 25
Quoted from ISA-MANUELA
oo wow will I become a secretor right now??) ;)
Oh! no no, no threatening to royalness ;D

or are this my greec ancestors ??) (don't have any:o ;)
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 :K)

fine to have got another sis ;) :K)
There is only one race:humans :D

wavies to U :D
wavies to you too!!!


Posted by: ISA-MANUELA (Guest), Wednesday, November 22, 2006, 7:27am; Reply: 26
::) ;D and amaranth tastes much...much..much better :D

ooooo Ioooon!!! have an eye on your postnumber :o :o ;) ;D (clap)(dance)(clap)(smarty)(whistle)(sunny)(sunny) send ya a little swiss sun ;) :D :K)
Posted by: ion, Wednesday, November 22, 2006, 8:02am; Reply: 27
                 
                    (sunny)   Ta in advance   (sunny)

                      (whistle)         (sunny)         (whistle)
Posted by: Henriette Bsec, Wednesday, November 22, 2006, 11:08am; Reply: 28
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
Posted by: ion, Wednesday, November 22, 2006, 11:44am; Reply: 29
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?
Posted by: Henriette Bsec, Wednesday, November 22, 2006, 1:02pm; Reply: 30
I donīt know - I donīt 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 :-D
Posted by: Lisalea, Wednesday, November 22, 2006, 3:42pm; Reply: 31
Quoted from Victoria
How about crushed walnuts on top?


Sure why not ??;-)
Thank-u ;D
Posted by: carmen, Thursday, November 23, 2006, 3:53am; Reply: 32
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!
:)
Posted by: Lola, Thursday, November 23, 2006, 4:22am; Reply: 33
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!
Posted by: 92 (Guest), Friday, November 24, 2006, 1:14am; Reply: 34
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.
Posted by: carmen, Friday, November 24, 2006, 1:24am; Reply: 35
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!
:)
Posted by: Lisalea, Friday, November 24, 2006, 1:38am; Reply: 36
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 :)
Posted by: carmen, Friday, November 24, 2006, 6:01am; Reply: 37

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!
:)
Posted by: Lisalea, Friday, November 24, 2006, 3:54pm; Reply: 38
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 !!! ;D

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 ;D
Posted by: Lisalea, Friday, November 24, 2006, 3:56pm; Reply: 39
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
Posted by: Lola, Friday, November 24, 2006, 6:19pm; Reply: 40
millet is proven for longevity!
http://www.unec.net/of_interest/HunzaDietBread.htm

has anyone tried making a compliant Hunza bread?
Posted by: yaeli, Saturday, November 25, 2006, 8:48am; Reply: 41
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).

Posted by: ion, Saturday, November 25, 2006, 10:27am; Reply: 42
I have made my mind. Next time I do it I will not roasted, and see what happens.
Posted by: Henriette Bsec, Saturday, November 25, 2006, 10:51am; Reply: 43
But sometimes even the rinsing and soaking doesnīt work- then millet is old :-(
Posted by: yaeli, Saturday, November 25, 2006, 12:13pm; Reply: 44
Oh! So that's the reason!
Posted by: ion, Saturday, November 25, 2006, 6:23pm; Reply: 45
Quoted from Henriette_Bsec
But sometimes even the rinsing and soaking doesnīt work- then millet is old :-(


Hmm!!! (think)
Posted by: Laura P, Wednesday, December 13, 2006, 1:32am; Reply: 46
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!
Posted by: Schluggell, Wednesday, December 13, 2006, 10:39am; Reply: 47
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.

Posted by: ion, Wednesday, December 13, 2006, 12:19pm; Reply: 48
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.
Posted by: Alek, Wednesday, December 13, 2006, 2:29pm; Reply: 49

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
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