Millet is a gluten free, grain-like seed that is rich in Vitamin B and Calcium. It is alkaline, and an especially wise choice for Vata types or for during the wintery Vata Season. Prior to cooking millet, it is important to soak or toast it.* I always toast millet, because it brings out a much deeper, nuttier flavor. The cooking ratio for millet is about 1 part millet to 2 parts water. 

While lightly toasting your millet in a suitable pan (on very low heat), let the water boil in a separate pot. Once the water boils, bring it down to a low simmer. Once you can smell the rich, nutty fragrance of the millet from toasting, add it to the simmering water. Cook slowly until the millet has a light, fluffy texture.

There are many complimentary ingredients to choose from: 
• a dash of warmed homemade almond milk
• fresh ginger
• raw honey
• cinnamon
• bananas
• coconut strips
• walnuts or slivered almonds (walnuts are warming)
• dried fruit such as raisins or blueberries, or fresh fruit when in season


The soaking or toasting process breaks down some of the hard-to-digest proteins, and neutralizes phytic acid, which is an anti-nutrient that prevents absorption of minerals such as calcium, magnesium, iron, zinc, and copper. Because these are seeds, they also contain enzyme inhibitors, which protect the seed from germinating until the conditions are proper for growth. If ingested, these inhibitors can prevent the body's enzymes from working properly, and digestion will be hindered. Soaking grains neutralizes these inhibitors and stimulates the production of beneficial enzymes and increases vitamin content, because the seed is being activated toward growth. This active, live seed is nutritionally superior to one that is "closed up".