Credits: Ceri, Zenxin master chef
Simple Millet Porridge
A member of the grass family Poaceae, millet is a nutritious, alkalising, gluten-free or seed that has been part of man's diet for thousands of years. The millet in this porridge is the foxtail millet (Panicum Italicum L.) which is thought to have been domesticated in the foothills of the Taihang mountains, Hebei, from Neolithic times ~8,700 years ago.
Millet porridge is known as a healing food in Traditional Chinese Medicine. It is very low in allergens and is easily digestible, acting to heal and protect the digestive system. This makes it particularly suitable for confinement, young children and the elderly.
In Ayurveda its properties are considered dry and light making it a useful antidote to the damp stickiness which can result from eating a wheat heavy diet. Medicinally it is used to treat excess Ama or toxin accumulation, dull Agni or digestive fire, diabetes type-2, excess weight, oedema and other excess Kapha conditions.
Millet is rich in calcium and B vitamins with a fibre content that releases glucose slowly and helps prevent constipation and reduce bowel disorders. As such it helps build and maintain healthy bones and teeth and calms the nervous system. Cooked here with orange sweet potato without salt or sugar, it makes a portion of excellent first food for baby.
0vernight soak 5 minutes
Soak the millet overnight to help remove and break down the phytic acid. (This also shortens the cooking time and makes it even more digestible.)
In the morning drain off the excess liquid through a fine sieve.
Add into the Thermomix bowl.
Peel the sweet potatoes, chop into small cubes and add to bowl
Top up to the 2 litres mark with filtered water.
Start cooking with a timer on 40 mins, temperature to 98°C and speed dial to 1 on the reverse.