In this interview, Ginger shows us which grains do and do not contain gluten, what people should do if they're considering going gluten free and offers a quick recipe for a tasty Millet Berry Breakfast Bowl.
Recipe: Millet Berry Breakfast Bowl
From Ginger Hultin of Champagne Nutrition.
- 1 cup millet
- 1/2 teaspoon Kosher salt
- 1 large lemon
- 1.5 tablespoons pure maple syrup
- 1 teaspoon extra virgin olive oil
- 1/2 cup dried cranberries
- 1 cup fresh blueberries
- 2 cups baby spinach or arugula
- Pour the millet in a medium saucepan and cook over medium heat, swirling the pan and moving the millet with a wooden spoon until toasted (about 5 minutes). Add 2 cups of water and 1/2 teaspoon salt then bring to a boil over high heat. Cover and reduce heat to low. Simmer until water is absorbed and millet is soft yet al dente (about 10-15 minutes).
- While the millet is cooking, zest and squeeze the lemon into a large mixing bowl. Add the maple syrup and oil, whisking ingredients until combined.
- When millet is finished cooking, fluff with a large fork and allow to cool for —5 minutes. Add millet to mixing bowl with dressing and then add cranberries and blueberries. Fold gently to combine. Serve millet mixture over a bed of fresh greens and enjoy.