yolanda

There are several more natural products that have millet and other grains as part of their formulation.

Sunflower Sour Cream Blend until very smooth: 2 cups water 1 1/2 cups hot, cooked millet 2/3 cups raw sunflower seeds 2 teaspoons salt When above mixture is very smooth, add the following premeasured ingredients very quickly and immediately turn off blender: 1/2 cup lemon juice 1 teaspoon sweet basil 1 teaspoon dill weed 1 teaspoon onion powder The blending mixture will suddenly thicken and bleach white. Pour it out into container and chill. Serve over vegetables, as salad dressing, use as mayonnaise. This is a very versatile sauce and with only 9 calories to a tablespoon, a healthy low-fat alternative to the fat loaded options Americans use to line their arteries with plaque and accelerate the aging process! This recipe has been developed by Yolanda Leamon - 559-930-4732

Yolanda's Better Butter Cook until boiling and frothing: 1 1/2 cup hot water 2 teaspoons agar powder Blend until very, very smooth: Agar water above 1 1/2 teaspoon salt 1 1/2 cup hot, cooked millet 2/3 cup blanched almonds 1 teaspoon unsweetened coconut Enough cooked carrots to make a butter-like color (usually about 3 mini-carrots) Pour into serving dish and refrigerate. This recipe has been developed by Yolanda Leamon Calories: 21 per tablespoon with lots of vitamins and minerals - a real food Calories in butter and margarine: 100 pure fat calories, no vitamins or minerals Use as you would butter. Because this 'butter' is very low fat, you will not find frying with it very satisfactory. Note: Keeps refrigerated for about 2 weeks

Pineapple Pudding Cook until soft and fluffy (about 40 minutes): 1/2 cup millet 2 cups water Blend until very smooth: 2 cups hot, cooked millet - see above 2 cups (1 can) of crushed pineapple (in its own juice-sugarfree) 2 teaspoons vanilla 1/4 teaspoon salt Pour over Nutty Crust covered with slices of perfectly ripe bananas Chill and serve with toasted nuts and coconut crumbled on top. This recipe was developed by Yolanda Leamon - 559-930-4732 Nutty Pie Crust Pulse blend until nuts are moderately chopped 3/4 cup nuts (walnuts, pecans or almonds) 3/4 cup date pieces (coated in oat flour) Add 1 Tablespoon vanilla and pulse blend until mixed together. Pop out onto pie dish and press out with hands or pie crust roller. No need to bake this crust, but if you do bake it for about 10 minutes it won't hurt it either. Make the crust with lightly toasted nuts and no baking will be necessary. This recipe was developed by Lloyce Olson (Yolanda's mother)

If you were stuck on an island somewhere and had nothing but millet to cook and eat, you would be very well fed but also very bored.Millet is an exotic grain that Americans mostly feed to birds. The small, round grain is familiar to us, but not as people food.Millet can usually be purchased as people food in health food stores and sometimes in grocery stores that feature a bulk food section.One of the oldest known grains to man, millet has a very high quality of protein - 15%. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium. The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.Millet is delicious as a cereal and can be used successfully in many creations, from salads to desserts.To cook millet, you can use various methods.If you soak the millet first, you will cut the cooking time by 10 minutes. A mild nutty flavor is enhanced by lightly toasting the grains in a dry pan before cooking. Cooking the grain with the ratio of 1 to 3 will give you a dry fluffy product while cooking it 1-4 will give a denser wetter product appropriate for use in blending for sauces and gravies. The grain will take about 30-40 minutes to cook and be ready for use.Millet flour produces nice pastries with a smooth buttery crust. Up to 30% can be added to whole wheat bread to produce a nice texture and add to the nutrition value of the bread.See some of the next posts for interesting uses for millet.