Best Millet Recipes

I want to go on the record that I don’t think chocolate for breakfast is particularly healthy, but if you are going to have chocolate for breakfast, working it into this super-grain porridge is a good way to go. The grains are cooked with hazelnut milk, so it’s like Nutella, minus the palm oil and the bread you smear the Nutella on. If you don’t have all four grains on hand, use whatever combination of grains you like, as long as you start with 1 cup uncooked grains. Recipe excerpted from Bowls of Plenty: Recipes for Healthy and Delicious Whole Grain Meals by Carolynn Carreño. Click here to purchase your own copy.

In this cool-weather salad, kale, and quinoa are topped with roasted delicata squash and a creamy lemon-tahini dressing. It’s hearty and comforting while still being light and energizing. Don’t despair if you can’t find delicata squash. Feel free to substitute your favorite squash in its place.

Millet is a protein-rich grain whose flavor is enhanced here by toasting it in a skillet, then combining it with cinnamon, toasted almonds, and currants.

Don't let the sweet, buttery taste of Amy's Healthy Baking Clean Peach Crumble fool you. The fresh peaches and whole grains are layered to form a healthy and clean peach crumble. 

Using all parts of the vegetable, like using all parts of the animal, is very trendy right now, and I respect any movement that rejects throwing away food. I use the tops from the carrots as the greens in this salad, but truth be told, carrot tops don’t have a lot of flavor, so I tangle them together with parsley. This way I can feel good about the fact that I am not wasting the carrot tops, and also about the fact that my salad has flavor.Being the native Californian that I am, I thought I knew raisins, but then I took a trip to my local Middle Eastern market and discovered a whole wall of raisin varieties, including two sizes of currants, jumbo raisins as big as dried cherries, and green raisins—not to be confused with golden raisins. Now that I’ve tasted green raisins, I’m like a slave to them. I still like black raisins in desserts because of their color, but for salads, green raisins own me. If you find them, try them. Recipe excerpted from Bowls of Plenty: Recipes for Healthy and Delicious Whole Grain Meals by Carolynn Carreño. Click here to purchase your own copy.