As fall settles in and the colder weather approaches, sometimes all I can think about is big hearty bowls of soup and steaming bowls of oatmeal. On Sunday mornings, when I’m doing my long run and my hands are freezing and I see my breath in front of me, I just start thinking about the warm cup of coffee and hearty bowl of hot oats I get to have when I go home. And when I underdress and totally should have worn gloves, the visions of warmth are what pull me through to the end. Don’t get me wrong, I love running in the cold, and fall runs are some of my favourite, but when it’s 10 degrees one day and minus two the next, sometimes it’s hard to get it right.
On this Sunday, I’m mixing things up and rolling with millet instead of oats. If you haven’t added millet to your diet regularly, you’re missing out. It’s gluten free, and is a source of protein as well as an excellent source of magnesium and manganese. Magnesium is a key mineral that plays a role in adrenal function and muscle relaxation, making it essential for athletes (hey runners!), to ensure they maintain adequate levels. Having said that, it is also depleted in adrenal fatigue. Your adrenals control your stress hormones, and for athletes, your adrenals are under stress regularly due to the stress we place on our bodies. This can lead to adrenal fatigue – where our adrenals get tired from always working so hard – and therefore decreased levels of magnesium. The problem comes though, because magnesium is what helps our muscles relax and helps us sleep better, so low levels can lead to muscle cramping and a poor night’s rest. Can you tell why millet is a great option for post workout?
This breakfast millet bowl is loaded with the lovely fall flavours of cinnamon and apple and is sweetened naturally with dates. Furthermore, it’s packed with ginger and cardamom, two great anti-inflammatory ingredients which are great for fighting off the classic cold weather colds that pop up this time of year. Oh, and it has cranberries! Remember all the great things about those from last week? Top it with some chia seeds, and there are more than enough reasons to start making this bowl your regular breakfast affair. Better yet, this recipe makes a big batch that you can cook ahead and use for a few days! Winning all around!
Cardamom Ginger Millet Bowls
- 1/2 cup millet
- 1 cup water
- 1 tsp cardamom
- 6 dates, soaked in half cup boiling water overnight
- 1 tbsp ginger
- 3 apples, peeled and sliced
- 1/4 cup water
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 cup buckwheat groats, soaked overnight
- 1/4 cup cranberries
- Cook the millet by combining millet, water and cardamom in a small saucepan. Bring it to a boil and then cover and reduce heat to low, cooking for 15 minutes, or until millet is soft and fluffy.
- Meanwhile, add ginger to soaking dates and puree the three ingredients until smooth.
- Place apples in a large saucepan with water, vanilla and cinnamon and pour in date mixture. Simmer over medium heat until the apples just start to breakdown. Don’t turn them into applesauce!
- When apples start to soften, add cooked millet and buckwheat groats and stir together. Continue to simmer until the apples are soft and it thickens. Cook down to your desired consistency, and then add cranberries, cooking for an additional 5 minutes.
- Remove from the heat and serve. Store leftovers in a bowl in the fridge and reheat, or enjoy cold all week long!