Tonight, I will share a favorite recipe I make when I'm craving some comfort in the mornings or I'm feeling lazy around dinner time.
Creamy Millet Porridge....sounds like your childhood nightmare, but I SWEAR it tastes delicious. I like to keep it classy these days a.k.a. Gluten Free, yet still flavorful.
½ cup millet, soaked overnight if possible
1 zucchini or 1 cup winter squash, halved and chopped
1 ¼ cup filtered water
¼ tsp. salt
¼ tsp. vanilla powder
1/4 tsp. cinnamon (optional)
Stevia or honey to taste
Place millet, water, winter squash, salt, and vanilla powder in a pot on the stove and heat to a boil; turn down to simmer and set timer for 20 minutes. If you are using zucchini I would wait 10 minutes to add. With a few minutes remaining, stir the mixture until the winter squash or zucchini is dissolved into the millet. The winter squash or zucchini creates a creamy, sweet, and even more nutritious millet. I like to pour a little homemade almond milk on top or sprinkle with with almonds and cinnamon. Don't have millet? Substitute quinoa or amaranth. You can use any type of squash in this recipe or even sweet potato if you like.
Cooking is all about creating and adapting to your specific needs and what you have in the pantry. Pictured above is my creamy porridge from three separate occasions. The first picture I use millet and winter squash, the second picture is quinoa and zucchini, and the third picture is amaranth with no vegetables added. Add something, take something out, play chef. It's fun, trust meh. Let me know what you think.
I'm currently drooling in front of Sweet Genius on the Food Network. My inspiration: re-creating without the crap. Hope you enjoy my first recipe! Much more to come.