RECIPE: Millet Seaweed Special

Millet is an ancient gluten free grain grown in Africa and parts of Europe. In fact it is technically a seed. It can grow in 70 days in the right conditions, making it a very sustainable crop and is one of the reasons for its popularity through the ages[i]. Energetically millet is drying & cooling. This makes it a useful food for candida or any fungal condition, as well as cooling the body during menopause. It is rich in fiber, magnesium, potassium, phosphorous and copper[ii].

Magnesium & potassium content means it is a reliable go to grain for those trying to manage blood pressure and blood sugar. These same minerals combined with its drying action make it a good option in some cases of asthma.

Millet is such a very versatile food that can be bought in the form of whole millet groats, flakes or flour. Flakes will make a millet porridge and is excellent baby food. Its particular nutrient profile folic acid, lecithin’s (strengthen the nervous system) and high fiber, mean baby is full for longer. It contain up to 20% of its weight in protein and has up to 3 times more fiber than rice depending on the variety[iii].

NOTE: Millet has anti thyroid and goitrogenic effects[iv]. If you have hypothyroidism or show early signs of it, then millet should only make up 10-15% of your diet. Care should be taken if you are eating gluten free bread as millet flour is often in the mix. Eating an iodine rich diet such as seaweeds will help to counter this. Hence the combination of this recipe is provides good balance.