Millet is a well-known cereal, since ancient times, as a bird feed; actually, it can bring many benefits to the human body as well, if consumed with regularity. Puffed Millet can be used daily; it is great for breakfast to enrich the taste of a yogurt or a cup of milk, or for lunch to give a tasty particularly flavor to stuffed and baked vegetables (such as peppers and zucchini) or, again, in meatballs meat. It is recommended for people who are sedentary or who are subject to the bad habit of smoke or alcohol, thanks to be the only alkalinizing cereal (it is able to decrease the acidity in the body). The Puffed Millet is easily stored for long periods of time, simply leaving it in a cool, dry place.
Puffed Millet. It may contains traces of gluten, soy, milk and nuts. Store in a cool and dry place away from direct sunlight.
-Mozzarella or tofu
Steam cook the peppers (to maintain the right solidity) and the zucchini (they don’t have to be too much watery). Once the zucchini are cooked, blend with mozzarella, parsley, grated nutmeg, oil and salt (and garlic for those who love it): then add the Puffed Millet and fill the peppers with this mixture. Garnish with a sprinkling of Parmesan cheese. With the same dough of filling (with a larger dose of millet) you can make some kind of meatballs and sweet balls made of melted chocolate in a bain-marie mixed with millet and with 1 spoon of Cointreau and then rolled in the dehydrated coconut!
* The sodium content is exclusively due to the one naturally present