Chilly October Morning Breakfast

This is the perfect fall.  Chilly slipper and wool shawl mornings, and sunny and clear days with summer-like temperatures.  I’m liking it, and hope this warm comforting breakfast says fall to you like it does to me.

I took the left over sweet potato fries from last night’s dinner and combined it with my usual breakfast staple – millet.

Turned out to be a great match!  Simple, hot, sweet and savoury.   The perfect comfort breakfast for chilly mornings as you watch that October sun rise.

In case you’re wondering what millet is, it’s an ancient grain.  It almost looks a bit like quinoa, but with a milder and creamier flavour and a soft and fluffy consistency when cooked.  It’s a good source of mineral manganese, magnesium and phosphorus.  It’s high in protein and can help lower cholesterol, lower blood sugar and improve cardiovascular health.

Millet is great on it’s own, or in muffins and breads.  The cooked cereal makes a simple and nourishing breakfast.

Cooked Millet with Sweet Potato Fries

Millet:

• 1 part millet to 3 parts water

Let the water reach a boil, add the millet and cook covered on medium or low until all the water is absorbed and the cereal is soft and fluffy.  Add some organic butter and raw honey, or a little bit of olive oil and salt – depending if you want it sweet or savoury.

Sweet Potato Fries:

• 3-4 sweet potatoes (long orange root vegetables also called yams)
• 1 tbsp olive oil
• Pinch of Himalayan rock salt or sea salt

Scrub or peel the sweet potatoes, and chop them lengthwise into long thin fries.  Bake on a cookie sheet at 350°C for approximately 30 minutes, or until they start to brown slightly on top.  Take them out and toss them in the olive oil and salt.  Make extra, they go quick!

Serve with the millet and a nice cup of warm tea or spiced apple cider …sit back and relax…

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