Monday, 17 February 2014

Spicy Warming Millet Porridge

image taken from

 'Cooling thermal nature; sweet and salty flavour; diuretic; strengthens the kidneys; beneficial to stomach and spleen pancreas; builds yin fluids; moistens dryness; alkalizing--balances over-acid conditions; sweetens breathe by retarding bacterial growth in mouth; high amino acid (protein) profile and rich silicon content; helps prevent miscarriage; anti-fungal--one of the best grains for those with candida overgrowth. Also useful for diarrhoea (roast miller before cooking), vomiting (millet soup or congee), indigestion, and diabetes. Soothes morning sickness--eat millet soup or congee regularly. Millet is known as the 'queen of grains'.

-Excerpt from Healing with Whole Foods by Paul Pitchfod

Spicy Warming Millet Porridge

Millet can be a challenging grain to cook, much like a risotto or polenta;  too much water and it turns into a liquid mess, too little and it will dry up to fast and begin to burn. Really you have to cook this recipe over and over to find out how water quantity effects the final consistency of the dish. As a general rule begin with less water (say 2 1/2 cups water) and add more if its begins to evaporate to early and millet begins to dry before becoming fully cooked. Serves 1 as a main meal or two as a snack. Vegan and Gluten free.


What to do

1.Soak millet over night in 1 litre of water. In morning drain and rinse millet under running water until water runs clear.

2. Put millet into saucepan with 3 cups of water and bring to the boil. Upon reaching boil lower heat to the lowest flame available (or number if using electric) and cook with lid off until all water has been absorbed and millet has fluffed up and softened, usually around 20 minutes.

3. When cooked place lid on the pan and leave to sit for 10 minutes to allow millet to expand more.

4. Add spices, oil and salt and stir and enjoy.


Spices can be added at the beginning of cooking instead of at the end. Different oils can be used such as organic extra virgin hemp oil or pumpkin seed oil, alternatively fresh nuts and seeds can be added ground at the end if you prefer the whole food version of the plant to the isolated oil. Fresh fruit can also be added at the end such as organic raisins or apples.

Further Reading


  1. Hah! I knew someone in the world must make a variation of the breakfast I make almost every morning! I add lots of fresh ginger and fresh tumeric, almonds and/or walnuts, carrots, celery and other veggies, plus fruit. And I add a little butter with the coconut oil. And have a mix of cinnamon, ginger powder, tumeric powder, a bit of cardamom and nutmeg. So far haven't found millet in Oaxaca. I use a mix of quinoa and oats.

  2. Hello Catarina.

    Thank you for stopping by, reading and also sharing your own recipe, sounds great! I also like to add butter to my porridge too, much more so in the Winter time here in Scotland when the temperature really drops.

    Thank you again.



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