Millet is a grain originally from Eastern Asia. Millet is rich in iron, magnesium, zinc, calcium, potassium and it's glutenfree. I buy both grains and flakes. The flakes I use for porridge with nut milk, which I serve with honey and cinnamon. The grains I cook like rice, i.e. one part grain to two parts of water, put a lid on and absorb slowly on low heat. Some people say it tastes bad unless you carefully rince the grains beforehand, something I've never had tasted. However, I do feel how much good it does to the stomach eating this. Must be all that zinc.
Polenta are little grains derived from the kernel of sweet corn and is used a lot in Italian cooking. Glutenfree and rich in fibre, and even thoughit hasn't got as much protein as quinoa it's a nice alternative to other forms of carbohydrates. You make a kind of porridge of polenta grains and water, possibly with some stock in it, and you can serve the porridge as it is or allow to set in a tray in order to later fry or grill it. Just remember it takes lots of water when making polenta.
Nuts! I could spend several pages on nuts. They are the absolute saviour of my life. I grind nuts and make cakes, I scatter nuts over food and I eat them as snacks. Nuts have a bad reputation due to the high amounts of fat they contain but as it's unsaturated and polyunsaturated fats they can actually help weight loss! Besides, nuts are full of protein, fibre and antioxidants and very good for the old ticker. Here is some interesting reading on the subject.
