By Jane Gibb
Millet is an ancient grain that is often overlooked today – we feed it to birds! But this gluten free and ancient grain is creamy and delicious, and available all year around.
It also contains some essential nutrients including copper, phosphorus, manganese and magnesium that are so important for the health of our bones, skin and blood.
So many people have enjoyed sharing my millet porridge at Griffins Hill. The original recipe comes from Tony Chiodo’s book Feel Good Food, which is full of healthy, easy-to-follow recipes.
Here is my version of millet porridge, slightly adapted from Tony’s.
