Millet

Yesterday I wrote about how I had discovered some new foods and new flavours because of my dietary restrictions.  One of those foods was millet.  Millet is a gluten-free grain, that has a lovely nutty flavour.  It looks like little yellow pellets, smaller than rice.  You can find it in natural health food stores, and even in the natural food section of many grocery stores (Uncle Bob Brand).  For me, the discovery of millet was a wonderful surprise and comfort.  I had recently discovered that I was extremely sensitive even to gluten-free oats, and I was devastated.  You may think I'm weird, but I LOVE oatmeal porridge, as well as granola, and baked goods made with oats.  If I had to choose between being able to have wheat, or being able to have oats, there would be no contest!!!  Oats would be the hands down winner.  Anyway, I had a pretty heavy heart over this matter of losing oats from my diet when I tried millet.  Now, don't get me wrong, millet is NOTHING like oats.  However, the new flavour and texture of millet delighted me.  It was like a gift from heaven, God comforting my soul and telling me that my life wouldn't be completely devoid of enjoyment in food.  I realise I may seem a little melodramatic, but before you judge, please imagine your favourite food and then finding out it significantly hurts your body with great amounts of pain to the point of being unable to function when eating it.  Imagine your future without your favourite food, but having to see it all around you, enjoyed by everyone else but you.  It's a big deal, isn't it!!!  Well, God used millet to soothe my soul, and help me to submit to my circumstances.

You cook millet like you cook any other grain.  Put in a pot, put plenty of water over it, bring it to a boil, then let it simmer until the water is soaked up by the grain (just like with rice).  I usually add some salt and oil to the water to give the millet an extra fluffiness (otherwise it can be rather dry).

Ways I like to enjoy millet:

1. I like it just straight, with a good dab of butter or oil (I use coconut oil) and some salt.  I'll eat it like this at any meal.
2. For breakfast, my whole family likes it cooked with raisins, and then we add almond or peanut butter, and again some salt.  It's delicious!!!  If it seems dry, I'll also add some oil.
3. As a salad, I love to add grated carrots, parsley, brocolli and a homemade lemon vinaigrette (olive oil, apple cider vinegar, lemon juice and sea salt).  Sometimes I add tahini to the vinaigrette which gives it a different flavour.

Food Restrictions: Trial or Blessing?

I have many food sensitivities that seem to be ever increasing.  This can make food preparation VERY challenging!!!  I have had to say goodbye to many of my favourite foods over the years, and trust me, the tragedy of this reality has been difficult to accept.  I keep pleading with God, 'Oh please just don't take away dairy from me', or 'Please don't take away honey, black tea, or maple syrup'.  The list goes on and on, and God's answer is, 'How much are you willing to deny for Me, will you gracefully give up your most beloved foods for My purposes even when you don't yet know what those purposes are?'  I could refuse, and cling to those foods, harming my body more and more so that I am harming the temple of the Holy Spirit.  Or I could give in to the food restrictions, but be filled with resentment, envying everyone who has the privilege of eating an ice cream cone, granola for breakfast, earl grey lattes, cheesecake, creamy pastas, croissants, vietnamese deep fried spring rolls, pad thai, green curry, and all my other favourite foods.  But that would be a miserable existence, especially since I am always around people who eat what I cannot eat.

God has called me to put these 'earthly treasures' on the altar, to sacrifice them, and peacefully submit to Him.  Therefore, I want to honour God by joyfully accepting even these small sufferings.  In God's grace, He has in turn blessed me by giving me access to a whole new realm of food.  It's like I've discovered new colours, each one uniquely beautiful and alive!!!  When people have food restrictions, they often try to replace what they used to like with something comparable (like replacing a grilled cheese sandwich with gluten free bread and soy cheese).  However, I've discovered that trying to mimic foods is often very disappointing, and only makes me want the original more.  Instead, God has shown me how to love to food I am able to eat, without comparing it to something else.  I am able to enjoy it for what it is, something filled with new flavours to experience!!!  I am learning to enjoy my new foods more than I every enjoyed the old foods.  These new foods are filled with flavour, but are also far healthier so they are guilt-free!!!  Now I rarely every feel guilty about what I have eaten, even when I have dessert!!!  The only time I feel guilty is if I have cheated, and had a bit what will hurt me (even 'healthy' things, like tomato, piece of cheese, lentils).  But this guilt is not so much because I fear weight gain or high cholesterol, but because I know I will experience lots of pain in my intestines, and will be prevented from giving all my attention to my family because it will take time to heal.

Anyway, I just wanted to praise God for teaching me submission in this matter, and blessing me with love for the broad spectrum of foods He has created!!!  If any of you like adventure, I challenge you to try some new ways of eating your foods!!!  It's amazing what variety is out there to be enjoyed!

Here is a recipe for a Cauliflower Pasta Sauce that I whipped up last night.  It is vegan for those who are vegetarians (I can't have dairy, and I am taking a small break from meat for the next couple weeks).  My whole family went crazy over it!!!  Very delicious, filling, and a new way to get in your veggies, as well as eat lighter.

Cauliflower Pasta Sauce

• 1 head cauliflower
• minced garlic 
• 1/2 tsp sea salt
• juice of half a lemon
• almond milk (or water, or other 'milk')
• optional: onions, diced

Steam your head of cauliflower until it is just tender. Lightly saute your onions and garlic for a couple minutes.  Combine the cauliflower, onions and garlic into a blender.  Add remaining ingredients and blend. Add more liquid if too thick.  Pour on top of pasta (I used buckwheat noodles, which adds a lovely contrast in flavour.  Buckwheat noodles are high in protein, so you don't even need meat).  Enjoy!!!