gluten-free, dairy-free, egg-free, vegan, soy-free, cane-sugar-free
Some people call eating breakfast a “good habit.” I guess they do this because there are many, many people out there who (tragically) do not usually eat this assumed first meal of the day. Their loved ones, doctors, and all health-minded literature encourage them to “get into the good habit of eating in the morning.” I agree with this. In fact, I applaud it. (I nearly cry if, for some evil reason, I do not get to eat breakfast.) But I also find it funny.
Calling breakfast a good habit is like calling inhaling oxygen a good habit. It’s like patting yourself on the back for falling asleep at night. It’s like bragging about the fact that you happened to drink a lot of liquid and then – excuse the blunt delivery – had a nice, long pee.
I do believe breakfast is a good habit. However, the fact that we even find ourselves discussing the importance of this good habit is a bit alarming, no? Breaking the fast after 8 hours of sleep is normal for any and every animal. When did we begin substituting a cup of coffee for morning nourishment? Or worse, a cigarette? Where, along the fabric of our history, did we begin believing going a full day without eating until dinner was normal? That depriving ourselves of breakfast would make us skinnier, better? That retraining our bodies and rewriting our basic instincts so that our morning hunger cues would simply vanish was a good idea? Am I the only one who thinks something isn’t how it should be?
We are so estranged from nature that we don’t even recognize we are.
So let’s go back. Ancient times, ancient grains. Well, gluten free ancient grains… Cue to where we meet millet. I am often thankful for going gluten-free if not for anything but discovering this glorious little grain. Millet holds my heart. Well, it shares it with that one guy in my life for whom I’m explosively thankful. Coincidentally enough, he is the very reason I concocted this alternative dish. He lived in Africa for a stretch, and he told me he used to eat “millet porridge” for breakfast every day there and fell in love with it.
This, he says, is identical.
This, I say, is something to make a habit of.
1 cup whole millet (Optional: soaked for 7 hours and then toasted for 20 minutes in a 300˚ oven. I do this because the millet I buy at my local grocery store is not pre-washed and it seems to have a slight bitter aftertaste).
2 cups water
2 cups unsweetened almond milk (or non-dairy milk of choice)
dash of salt (a few shakes)
splash of vanilla extract
maple syrup to taste
soy-free Earth Balance to taste
sliced almonds, toasted pecans, or any nut of choice – to taste