Ayurvedic Millet
Hmmmm millet. I love millet. Millet is an ancient seed, originally hailing from Africa and northern China. Up to today, it remains a staple in the diets of about a third of the world’s population. It’s super nutritious with high levels of iron, B vitamins and calcium. It’s taste is mild and slightly nutty. It’s great if you’re gluten-free. And don’t be scared by its appearance. It does resemble bird seeds but it certainly doesn’t taste like bird food.
Millet porridge is a great way to start your day. Warm breakfasts satisfy me personally a lot better and longer than a say a sandwich. I came up with this Ayurvedic Millet during my postpartum period.
In Traditional Chinese Medicine (TCM), millet porridge is regarded as a healing food for postpartum and digestive health. Millets are highly nutritious and beneficial in treating physical weakness and stomach ailments like ulcers and indigestion. Millets
- supports digestion,
- improves appetite,
- nourishes Qi and blood deficiencies,
- increases lactation,
- harmonizes the stomach,
- and calms the oh so scarce sleep
Why Ayurvedic Food in Postpartum?
I’m quoting my amazing teacher Julia Jones here because she summarizes it brilliantly:
Ayurveda is an elemental science, meaning it is based on the five elements – earth, fire, water, air and space.
Childbirth is the biggest and fastest change in a woman’s life. In just a few hours her body loses vast amounts of earth (for example the baby and placenta), water (in amniotic fluid and tears) and fire (through her blood and sweat). Ayurveda emphasises balancing the elements in your body, meaning you need to replace the earth, water and fire that is lost in childbirth.
Ayurvedic Millet
Ingredients
- 1 cup uncooked millet
- 3 tbsp ghee
- 5 medjool dates pitted
- ½ cup almonds slivered
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- ⅛ tsp black pepper
- 1½ cup water
- ½ can full-fate coconut milk
- 1 tbsp maple syrup
Instructions
- Rinse millet thoroughly under cold running water until water stays clear.
- In a medium pot, heat ghee on low heat until bubble starts forming. Add turmeric and black pepper.
- Add millet and cinnamon. Fry in ghee for about 5 minutes or until golden.
- In a kettle, bring 1½ cup of water to boil.
- Add almonds and dates and fry together with millet for 2-3 minutes.
- Add the hot water and stir well. Add coconut milk. Lower temperature and let cook for 30 mins.
- Serve immediately with desired toppings such as pecans, shredded coconut, walnuts, pumpkin seeds, flaxseeds, fresh fruit
- Best enjoyed while warm but leftovers will keep in the fridge for 2-3 days.
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