One of my favorite things about a cleanse is that it forces me to pause, take a look at everything I am eating and try out new ingredients, combinations of ingredients I already love and to create new dishes entirely. Most mornings I find myself in a hurry to get my day started and I tend to eat the same few healthy options every day. Breakfast is very important and I can’t skip it, it ruins my whole day if I do, so this morning I wanted to enjoy something a little different.

I love millet, it’s probably one of my favorite grains. It is so wonderfully fluffy and versatile and like quinoa, it’s a nutritional powerhouse. Really this is just one of many ways you could serve millet for breakfast. There are so many topping combinations you could play around with. This morning I went with what I had on hand in the pantry and what sounded best, though there were so many other ways I wanted to make it, too. Because I am on a cleanse, I skipped any type of sugar or sweetener, but you would certainly add a sprinkle or brown sugar , a drizzle of honey or maple syrup, or whatever your sweetener of choice is. Also, you could enjoy pecans, almonds or any other nut, I had actually meant to include a tablespoon of toasted flax seeds but then forgot. Also, warm spiced apples or any other fruit of your choosing would be wonderful on top. I also thought about making the millet with almond milk instead of water to give it a creamier texture, I think I will try that next time.

This was a very satisfying and tasty breakfast, sure it took me a bit longer to get out the door this morning, but it was well worth it. It is a pretty simple recipe, but I decided to share it here since so many people struggle with breakfast ideas when on a cleanse, I have in the past. So, make yourself a bowl of this for breakfast this week and tell me what toppings you enjoyed on yours.

Millet Cereal with Currants, Walnuts and Coconut
serves 1

1 cup cooked organic hulled millet, cook with water according to package directions
1/4 cup walnuts, roughly chopped and toasted
1/4 cup dried organic currants, no sugar added
1/4 cup organic shredded coconut
1/2 teaspoon cinnamon
dusting of fresh nutmeg

I cooked up a couple of cups millet more than what I needed for this recipe to put aside for salads and other things throughout the week, I also toast the millet in a dry pan before adding the liquid, it gives it a lovely toasty and nutty flavor.

Add the millet to a small bowl and top with walnuts, currants and shredded coconut. Add spices to taste. Stir and enjoy.