Continuing on from the last post, here are a few pointers to help you find the kind of raw materials you need to make the delicious porridge mentioned earlier.

Of the buckwheat that is produced for human consumption, most of it is milled into flour. The whole buckwheat kernels themselves, unfortunately are not commonly available in regular stores or supermarkets.  More often they are quite easily found in most Health Food or Natural Foods Stores.

What you will be looking for is the RAW, HULLED seeds of the BUCKWHEAT plant. Depending on where you live it may be referred to as: (more…)

Guess what!
I’m tired Of Eating Oats. 

Yep, I’ve gotten tired of eating the plain oat breakfast I wrote about in one of my August’07 posts. (CLICK HERE to refer to it) 

Actually, I DO really still love it, it’s just that you want a CHANGE every now and then. You know what I mean?

We’ve been doing some exciting things with buckwheat lately. (NOT the buckwheat flour, but WHOLE RAW BUCKWHEAT), so this gave me a bit of an idea.

Why not use the same procedure used in that whole Oat Recipe but instead ….. make a ….

MIX of 50% whole oat groats + 50% whole raw buckwheat?  

YES!! That sounds great. I’ve never made that mix before. So I got excited, immediately raced to the kitchen, and got the ingredients together to start the process. …….. And you know what?

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I’ve actually been trying some things I’ve never quite done before (in this way), so it has been my opportunity to have some fun. (It is also my excuse to get to have more time in the kitchen as well…… “Move over sweety, I’ve got some more of my millet project to do !!”

I find it interesting that I tend to see lots of fancy, gluten free recipes out there, but very little of the simple stuff. Maybe I’m only one of a few who feel it is important to get to learn to work with basic, wholefood ingredients first.

Maybe it’s just a reflection of the complicated culture that we live in, but this simple approach doesn’t seem to get talked about much. So, I invite you to join me and try these simple recipes too. So much can be done with so little.

I hope by now you would have tried out the basic millet recipe in the previous post. It was a wonderful plain, fluffy millet and both Karen and I thoroughly enjoyed a nice portion of that as part of an evening meal. It was a wonderful change from what we had been having.

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Now that you have the right kind of Millet as described in the previous post, you can feel confident that if you follow the directions in this blog you’re going to end up with a delicious and wholesome dish that just about anyone would enjoy.

Most Westerners, unfortunately,  still associate millet with bird seed and it might take a little while to adjust to the idea of using it. The use of this gluten free grain, however, goes back thousands of years in Asia, Eastern Europe and parts of the African continent.

We were first attracted to using it ourselves years ago because we were looking for ways of including more alkalizing foods in our diet, while at the same time getting a bit more variety and excitement into our meals. We were surprised to find millet to be a versatile and “friendly” grain suitable for many types of occasions.

Millet has an Alkalizing Effect on the Body:
As you probably know, the Western diet tends to be more acid forming and an overly acid system means “trouble”, stressing the body’s reserves of alkaline minerals and resulting in many and varied states of dis-ease. The good news is that millet plays its part in helping to restore balance in this regard (along with most land vegetables, sea vegetables, good quality sea salt, and a list of other special foods).
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Has this happened to you ? You decide to make something different, something a bit more exotic. …….. Like Millet Pilaf !  (yes, that sounds like a great idea) . You expect something relatively light, almost, “melt in you mouth”. Like the recipe says, right? ….. and the result is that you end up with a dish less palatable than you expected and annoying, “bits and pieces” stuck between your teeth.

Well, don’t despair. You are not alone. We have had this kind of a comment so many times from those attempting to work with this wonderful, gluten free grain. It’s likely that you did everything right, except that you had the wrong kind of millet to work with.

If you are experiencing this problem then it is likely that you have bought Un-hulled Millet.

Yes, aside from the specific variety, there are essentially TWO kinds of millet. Hulled and Un hulled. It is the Un hulled that is virtually impossible to make a pleasant dish out of. (it is that form that is commonly sold as birdseed, and not really suitable for cooking). (more…)