Hubby returned from a visit to his Naturopath and told me the doc wants him to go gluten-free. He was pretty sad about that since he loves bread and pasta. However, he knew he was lucky to have a wife who makes great gluten-free goodies. And if you’re willing to cook at home, there are lots of options to eating vegan and gluten-free.
Today we went grocery shopping at our local natural grocery store and bought him a few supplements the doc recommended as well as some gluten-free tortillas and millet.
Millet is a great little grain that is not only gluten-free, but also non-acidic. (I’m currently on a low acid diet to yet another health issue and it seems to be working. I’ll write more on alkaline and acidic foods later.) It’s easy to cook and can be used in place of rice (a much more acidic food). It’s also less expensive than quinoa, which is also a wonderful gluten-free, low acidic option. And yes, it’s often found in bird food, but don’t let that scare you. It’s delicious!
My package of millet said to use 3 cups of water to 1 cup of millet, but I find the 2:1 ratio to work best.
2 cups water
1 cup millet
Bring water to a boil. Add millet and bring to boil. Cover, turn down heat to medium-low and simmer for 15 minutes. Remove from heat, fluff and add your favorite ingredients.