American nutritionist Paavo Airola speaks superlatively of millet as “the cereal with the most nutrients in the world. Millet is a wonderful and complete food, rich in protein and low in starch, easy to digest and never causes gas or fermentation in the stomach.
Preparations with millet, beneficial in fasting
Millet preparations can be consumed especially during fasting, being rich in important active substances: phosphorus, magnesium and potassium (in significant quantities), vitamin A, B complex, salicylic acid, lipids, proteins and amino acids. Also, millet, the miraculous cereal, as Europeans call it, has a low content of saturated fats and sodium, being beneficial to people suffering from celiac disease because it does not contain gluten. Moreover, the very nutritious cereal is rich in silicone, a vital substance for the health of hair, teeth, skin and nails.
Millet indicated for asthenics, convalescents and heart disease
“Millet is suitable for asthenics and people who are recovering, being a wonderful recovery agent and in case of intellectual fatigue. This complete food should be included in the diet of modern man. I recommend the diet with millet and pregnant women, but also for heart patients “, states Eugen Giurgiu, doctor in biochemistry, with skills in phytotherapy and nutrition, in the study” Millet, a superfood, effective for contemporaries “. Of the millet varieties, however, sorghum is very valuable and must be used frequently in various culinary preparations. Added in various dishes: bread, salads or soups, this variety of millet increases the nutritional value of these foods.
Recipe of the week: Millet and spinach tart
- Preparation time: 60 minutes
- Calories : 180 / portion
- ingredients: 1 kg of fresh or frozen spinach, 200 g millet, 4 eggs, a bunch of green onions, a teaspoon of thyme, 5 tablespoons of olive oil.
- Preparation: Wash the spinach leaves, scald, chop and drain. Separately, fry the finely chopped onion, add the thyme and spinach and cook for 15 minutes. Meanwhile, boil the millet and when it has cooled, add it to the boiled spinach, then add the eggs, beaten like an omelet. The composition thus obtained is poured into a tray greased with oil and lined with flour. Leave the pie in the oven for about 40 minutes. Serve hot with beetroot or carrot salad.
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