I started using millet few years ago when my doctor told me to eliminate wheat from my diet for awhile and since then I developed some recipes that now are part of my family’s eating habits. I was also very surprised that when I introduced solids in my baby’s diet he loved millet right from the start, first as ground flour or flakes and later as hulled seeds.

In modern times millet has been mostly known as bird food, but it has been now reintroduced as an important element in everyday nutrition mainly by persons that want to have a healthier way of living as well as a more varied diet. I discovered that millet is mostly cultivated for cereal in Africa, in the Middle East and Asia and been consumed by the populations of these regions for many centuries though prepared in different ways. In China it was considered by the ancient Chinese one the the five sacred crops, drank as wine during the Han period and prepared as a gruel cooked in milk during the Ming dynasty. In Italy it was already utilized during the Roman empire mostly as flour and mixed with other flours to prepare flat bread as well as in India where it’s still used to make roti. Continue reading →