Naturally Ella eBook- only $3.99! get

 

I had an “oh right” moment this morning.  My dog and I are currently sitting on a front porch, overlooking a lake, with only the sounds of birds to keep us company.  I’m out of cellphone reception and I’m 15 minutes from town.  I didn’t realize, but I needed this.

We took a hike this morning and I didn’t take my camera.  It’s the type of morning that’s unseasonable warm for Illinois in March but there was still a slight chill in the air.  I turned around just in time to see the sun just about to crest over the hill and my first reaction was, “I wish I had my camera.”  My second, “Actually, I’m glad I don’t.”

I know a lot of people say this, but I grew up behind the camera.  We had a partial dark room in the basement and I can’t ever remember  a time when my father didn’t have a camera in his hands.  My first camera was a pentax 35mm and from there on out- I always had my camera, always looking through the lens

Yet this morning was a precious reminder that sometimes life is better experienced, living in the moment.  I stood, watched the sunrise, took a deep breathe, and then continued on my hike.  It was one of those “you had to be there” moments.

A good for the soul moment.

Millet is like amaranth in that I don’t cook with it as often as I should.  This breakfast was inspired by Sarah’s (The Yellow House) Spiced Millet Bowl  and Sarah’s (My New Roots) Pumpkin Pie Amaranth Porridge.  (both are blogs you should check out if you haven’t already!)

 

Pumpkin Pie Millet Porridge
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Serves: 2

Ingredients
  • ½ cup uncooked millet
  • 1⅓ cups water
  • ⅓ cup pumpkin puree
  • ½-1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • pinch clove
  • maple syrup, to taste
  • toasted pecans, to top

Instructions
  1. Combine millet, water, pumpkin, and spices together in a sauce pan. Stir and bring to a boil the cover and reduce down to a simmer. Let cook for 20-30 minutes until millet is cooked and tender. Stir and check occasionally while cooking, adding extra water as needed. It’s all about the kind of texture and consistency you want.
  2. When almost done, add a bit of maple syrup and taste. Start on the low end (a teaspoon or two) and continue until you’ve reached a desired sweetness.
  3. Remove from heat and serve with toasted walnuts (and a bit of heavy cream if you like!)

Pin it on PinterestShare on FacebookShare on TwitterShare via email

Related Posts

Tagged with →  
  • Katrina @ Warm Vanilla Sugar

    This looks so healthy! Love this idea!

  • http://www.thefirstmess.com/ Laura

    Like you, I don’t eat millet nearly as often as I should. Breakfast seems like a good segue for change. And also like you, Im really savoring those totally-beautiful-no-camera-just-enjoy moments too.

  • http://ambikaskitchen.com/ Ambika Viswanathan

    Looks so hearty. I am trying to eat more healthy grains, would love to try this recipe!

  • http://how2iceacake.com/ Adrienne @ How To Ice A Cake

    I tried millet a few months ago and was not a fan. But I’m thinking I should give it another shot after reading this post :D

  • http://www.letscookandbefriends.blogspot.com/ Margarita

    Incredibly healthy and delicious! Thanks for the recipe. :) I wish I was looking at a lake right now too…

    • naturallyella

      It’s really nice- sometimes I don’t think my parents know how lucky they are!

  • http://www.glutenfreepantry.blogspot.com/ Laura @ Gluten Free Pantry

    Amazing! I can’t wait to make this for breakfast this week!

  • http://thefigtree.blogspot.com/ Courtneyraejones

    This looks delicious :) And the photos have the most lovely mood & lighting. Beautiful post :)

    • naturallyella

      Thank you! I’ve been spending a lot of time playing with light- it’s so much fun!

  • http://www.ilovetortilladeptatas.com/ Ana_ILTdP

    I need to try this! It looks just perfect :) Really, it’s lovely

  • http://prairiesummers.wordpress.com/ Jen Neef

    That sounds like a very peaceful morning :-)

  • http://www.katherinemartinelli.com/ Katherine Martinelli

    Sounds like an incredible morning! And I know what you mean about being behind the camera, and sometimes being glad that you’ve forgotten it so you can just experience the moment. This porridge sounds like the ultimate breakfast.

    • naturallyella

      I really think there should be more times when I forget my camera!

  • http://www.wanderingspice.com/ Yasmeen

    Wow, this is truly beautiful. I admit that millet has been on my to-make list for ages now, and yet I still haven’t gotten around to it. This decadent porridge has just given me every reason to try it, stat.

    My fiance is hypoglycemic, so this is something he could enjoy too, which makes it even nicer :)

  • Sarah

    This looks so good! I’m on a millet bender recently :) And thanks for the kind mention, friend. —S

  • Pingback: Giveaway: Spices/eCookbook | Naturally Ella

  • Vanessa Larson

    I have been hooked on millet ever since making Heidi Swanson’s millet muffins. I am so excited to try this and to have another millet recipe in my repertoire. Thanks for sharing!