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One of the oldest foods known to man, millet's cultivation can be traced back to 6000 BC in China. It is one of the five sacred crops by the ancient Chinese. Back then, the crop was so highly regarded that it was known as the 'grain of happiness'. No doubt the reason for this is its incredible nutritional benefits that nourish both body and mind. The tiny, golden grain is nearly 15% protein, contains high amounts of fibre, B-complex vitamins and the minerals iron, magnesium, phosphorous and potassium.
It also contains the amino acid tryptophan which helps regulate appetite, sleep and mood. Being gluten-free and notably alkaline, millet is a highly digestible food. And as a warming grain, it will help heat the body in cold weather. Mild and nutty in taste, a quick toast in the pan lends millet a delicious cashew-like flavour. Its texture is easily adapted from creamy to fluffy to suit a variety of recipes, plus it heartily absorbs liquid making it an ideal accompaniment to soak up those hearty winter stews and casseroles.
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