Blog | Rachel Begun, MS, RD

Cinnamon and Spice Millet Porridge


This is pure comfort food with a healthy twist.

What I like most about this recipe is that it is nutritionally balanced while also offering a variety of tastes and textures.  What I have learned is that we can eat the healthiest dishes, but if they don’t have a balance of flavors they won’t leave us content and satisfied.  This recipe achieves both.

If you haven’t had millet before, it cooks up so thick and creamy while having all the great benefits of a gluten-free whole grain.

The cinnamon and cardamom are warming spices, making this a particularly comforting dish during the cold, dark days of winter.  I love it equally for breakfast, lunch and dinner!

The figs and toasted walnuts and pumpkin seeds add their unique health benefits–like fiber, antioxidants and healthy fats–as well as a variety of flavors and textures that complement the creamy millet so well.

So, the next time you’re looking for a new comfort food dish, give this a try.

Cinnamon and Spice Millet Porridge

1 cup millet
4 cups water (varies depending on altitude)
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cardamom
5 figs, diced
1/2 cup chopped walnuts, toasted
1/4 cup pumpkins seeds, toasted
Almond milk, for garnish (optional)


  1. Toast millet in skillet over medium-high heat until lightly toasted, about 2 minutes.  Set aside.
  2. Bring millet, water and salt to a boil in a pot.  Add cinnamon and cardamom and stir.
  3. Reduce heat, cover and simmer until water is absorbed, about 25-30 minutes.
  4. When done, remove from heat and serve with figs, and toasted walnuts and pumpkin seeds.  Almond milk can also be added.

Cabbage Slaw with Toasted Sesame Oil Vinaigrette


This light and refreshing salad is loved by all who taste it, and can be enjoyed all year round.  I particularly like it in winter when cabbage and carrots can be purchased from local farms.

It’s a staple in my house.  I make a large batch on Sunday and we eat it throughout the week with meals and even as an afternoon snack. What’s great is that the hearty cabbage, carrots and peppers don’t wilt by standing in the dressing. In fact, it tastes even better the second and third time around.

I hope it becomes a staple in your house, too!

Cole Slaw with Sesame Oil Vinaigrette

Cole Slaw Ingredients:

3 cups green cabbage, shredded
2 cups red cabbage, shredded
2 small carrots, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 scallions, finely sliced on diagonal
1/4 cup cilantro, chopped

Vinaigrette Ingredients:
1/8 cup Champagne vinegar
1/8 cup pure maple syrup
2 Tbsp. fresh lime juice
1 tsp. grated/minced ginger
1 tsp. salt
1/4 cup toasted sesame oil

Chopped cilantro, for garnish (optional)
Toasted and chopped pecans or other nuts, for garnish (optional)

Combine all cole slaw ingredients in a large bowl until evenly distributed. Either whisk or blend the vinegar, maple syrup, lime juice, ginger and salt until well combined and salt is dissolved. Gradually add the toasted sesame oil until well combined. Toss the the vinaigrette with the vegetables and garnish with cilantro and pecans, or chopped nuts of your choice. Refrigerate for 20 minutes before serving.

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