Millet

Millet is a tiny grain with a big presence—mild, slightly nutty, and subtly sweet. Its flavor is gentle yet grounding, offering a versatile base for both savory and sweet plant-based dishes. Every kernel carries the energy of the sun and earth, sustaining vitality and balance.

VOLUME
Mild

FLAVOR PAIRINGS
Garlic, onion, shallot, chive, thyme, rosemary, sage, tarragon, bay leaf, black pepper, white pepper, cumin, coriander, turmeric, paprika, chili, cinnamon, cardamom, nutmeg, allspice, clove, vanilla, cacao, cacao nibs, coconut, coconut cream, cashew cream, almond, hazelnut, pistachio, walnut, sunflower seeds, pumpkin seeds, oats, quinoa, rice, buckwheat, amaranth, lentils, chickpeas, tofu, tempeh, spinach, kale, collard greens, arugula, carrot, zucchini, pumpkin, sweet potato, maple syrup, date syrup, agave, coconut sugar, jaggery, molasses, plant-based milk, oat milk, coconut yogurt, plant yogurt, vegan smoothies, smoothie bowls, tonics, elixirs, vegan desserts, puddings, jams, compotes, sorbets, and plant-based baked goods.

SELECTING
Choose small, uniform grains with no discoloration or odor. Organic millet retains the highest flavor and vibrational integrity. Avoid grains that appear dusty or broken.

HOW TO USE
Cook as a porridge, pilaf, salad base, or baking ingredient. Blend into plant-based doughs, cereals, or smoothie bowls. Pair with herbs, spices, vegetables, or sweeteners to enhance flavor.

STORING
Store in an airtight container in a cool, dry place for up to six months. Refrigeration prolongs freshness in humid climates.

SUBSTITUTIONS
Quinoa, amaranth, or rice for similar texture and mild, versatile flavor.

HEALTH BENEFITS
Rich in protein, fiber, B vitamins, and minerals like magnesium and phosphorus. Supports digestion, energy, and metabolic health. Energetically, millet grounds, balances, and stabilizes.

CONCERNS
Contains phytic acid; soaking or sprouting can improve digestibility and nutrient absorption.

HISTORY
Millet has been cultivated for thousands of years across Africa and Asia, prized for its resilience, nutrition, and versatility. Today it remains a staple in plant-based and high-vibration kitchens worldwide.