I have been experimenting with eliminating wheat from my diet as often as possible, though the previous cookie craving sometimes made this difficult. A gluten-free diet is required in almost any cleanse. Wheat, a gluten, or glue, can make digestion very difficult- even though it is found in so many tasty foods! After a few days without gluten, when I do eat wheat, I can definitely feel the demands it makes on my digestive system.
I frequent a natural foods store near my work that carries a number of gluten free foods. However, gluten free pastas, for example, are still processed foods, and do not provide the whole grain food I am seeking. Thus, I have been experimenting with various alternatives to wheat based dishes. Millet, a seed, is great as a hot breakfast cereal, or can be served with savory dishes like stir fries and stews. With the Conscious Cleanse, you should not combine proteins with grains, so millet is a great choice for giving you what you need for a hearty, healthy meal. One serving of millet (1/4 cup dry) contains 9 grams of fiber- more than twice the fiber of oatmeal and 7 grams of protein- 2 grams more than a serving of rolled oats. While I love my oatmeal, gluten free oatmeal can be expensive, so millet is a great alternative. It is a complete breakfast at 200 calories per 1/4 cup, which is roughly the same number of calories of a serving of pasta. This porridge will probably be part of dinner and the next day’s breakfast.
vanilla bean & spice millet porridge:
- 1/2 cup whole grain millet
- 1 cup almond milk
- 1- 1 1/4 cup water
- 1 inch vanilla bean
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t ginger powder
Rinse and drain millet. In small saucepan, add milk and water, bring to light boil. Slice vanilla bean lengthwise and scrape seeds into liquid, add remaining spices and stir to dissolve. Add millet and simmer covered for about 45 minutes until soft- adding additional water as needed and stirring frequently. Serve with additional almond milk and top with fruit (fruit only when not cleansing). Serves 2.