Millet is a fantastic little grain. Good for breakfast, yummy for lunch, and works just fine with dinner as well.
Even though it looks like bird food it is certainly not just for the birds. It is high in manganese, phosphorus, and magnesium as well as tryptophan. 1 cup of cooked millet provides 26.4% of the daily value for magnesium, which is a nutrient we undervalue a lot. It helps with relaxation and has been shown to reduce the severity of asthma and migraine attacks. I am guessing that is because these conditions are actually all related to spasms. Magnesium has also been shown to lower high blood pressure and reduce the risk of heart attack.
Millet, like other wholegrain like brown rice, is also high in insoluble fiber, which helps to move food faster through the intestinal tract and cause fewer problems with digestion and constipation. It increases in volume by attracting water, which then gives more satiety, helps balance blood-sugar and cholesterol. It does not bind like starches do, so it does not interfere with absorption of nutrients and minerals. This is just a few reasons why we want to eat a lot of whole grain in our daily diet.
Now if you add cauliflower to this you add further health benefits:
Cauliflower is of the cruciferous family, which is the so called cancer fighting vegetable. This family is also the one that needs a little cooking to make it easier to digest and not cause problems with the thyroid. Super high in vitamin C among other nutrients and vitamins, it is a high anti-oxidant food choice. It helps the body’s detoxification system, true to the cruciferous family, and it is as the others also highly anti-inflammtory. Since it is also high in fiber, together with the millet, you have a whole different mash than your potatoes would ever give you.
This is how you cook it:
1 cup millet to 1/2 head of cauliflower in a large pot - you can do more cauliflower if you like to make it more of a creamy cauliflower mash. 3 cups of water to start. Add a pinch of salt and turn up to high heat, when boiling turn down to a simmer.
You can add more water as you go along if it cooks off too fast before the millet and the cauliflower is really soft.
You can also add onion and garlic if you like. Boil for about 30 until a mush – and then mash or put in a blender
This is the best “not-potato mash” healthy option. It has even been child approved and endorsed.