Did you know that Millet is a sustainable food for resolving hunger and improving health, especially in today’s climate stress? Millet can grow where most plants cannot. Millet needs little water, can thrive during drought or floods or tolerate poor quality soil. It also has the uncanny ability to resist pests and disease. Rich in micronutrients and easy to digest, Millet is an important food to include in our diet.
Millet is also quite effective at improving soil texture and health, making it environmentally and economically friendly to the Farmer as well as the Consumer. If stored correctly, Millet has been known to be good for consumption for 10 years after harvest, without rancidity!
Millet can be cooked until soft, along with Cauliflower, Sweet Potato, Carrot, Onion, etc…or just by itself with some sea salt added). It can be made into biscuits, cookies, bread and croquettes. Millet can be roasted, popped, germinated and fermented. (Swedish Millet Balls pictured above)
Fermented Millet (ogi or uji) has been a staple in many places around the world, for thousands of years, especially in African and Asian countries. Mix Millet in water, cover with cheese cloth and let it naturally ferment (will take 2-4 days) without refrigeration. Stir it every day with a fork. Drain off the liquid and add salt to taste. Fermented Millet can also be used for making sourdough bread.
Zo happy to see how well macrobiotics have evonves since eighties, wonderfull! I love your picture and descriptions. Cookbook?
Hi Bie- Glad you are enjoying! Yes, MB cooking has evolved quite nicely over the years. We released a few “cooklets” over the years, but do post recipes here now and then.