Breakfast millet with seed topping.

As part of our 30-Day cleanse I had to give up my usual breakfast staples – oatmeal with berries or, my favorite, homemade Cranberry-Ginger Granola.  Both contained oats and fruit where were off the diet plan.  I panicked, what was I going to eat for breakfast?  We were allowed to have millet, amaranth and quinoa so I began experimenting with each.  The amaranth was just too much like cream of wheat for me and the quinoa just didn’t have the creaminess of oatmeal.  What I discovered though was millet and now millet with seeds is my favorite breakfast.   I make a big batch of seed topping every 7-10 days and then start the millet in the morning and have 25 minutes to read Flipboard before it is ready.

Seed Topping

This is basically my granola without the oats, fruit and sweetener.  After a few days I realized I needed something on top of the millet and this turned out to be the perfect addition.  Complement the protein plus adds good fat calories and texture to the dish.  Simple to make, just combine:

1 c.   raw pumpkin seeds
1/2 c. raw sunflower seeds
1/4 c. flax seeds, I use golden flax
1/4 c. hemp seeds
1/8 c. chia seeds
1/4 t. salt
1T     melted virgin coconut oil

Bake at 350° for about 15-20 minutes until lightly toasted.  Let cool and store in an airtight container in the frig.

Breakfast Millet

In a small saucepan combine:

1/4 c. millet
1/2 c. almond or hemp milk
1/2 c. water
1/2 t. cinnamon
1/2 t. vanilla extract

Bring to boil, turn to warm or low and cook for 22-25 minutes.   Top with 1-2 T. of the seed mixture.  Enjoy.