Millet

Millet is a very small, round grain with a history that traces
back thousands of years. It was the chief grain in China before rice became popular and continues to sustain people in Africa,

 China, Russia, and India, among other places. Millet is an extremely nutritious and hardy crop that grows well under harsh or dry conditions, both of which contribute to its widespread use and popularity around the world 

Benefits:

• Anti-fungal; helps ease Candida symptoms

• Improves breath

• Warming; good to eat in cool or rainy weather

• Supports kidneys and stomach

• Soothing, especially for indigestion or morning sickness

• Contains silica, which helps keep bones flexible in aging process

• High in protein, fiber, iron, magnesium, and potassium

• Ideal for people that can not tolerate gluten.

Millet can be used in porridges, cereal, soups, and dense breads. It’s a delicious wheat-free substitution for couscous, as it has a similar consistency.

 In parts of Africa, millet is fermented to make beer. Rinse millet before cooking, and use one part millet to two parts liquid.