Verival, Millet, 500g

Millet is pre-eminent in containing minerals and trace elements. It provides us with three times as much iron as wheat, and is extra-ordinarily rich in fluorine. Physiologists particularly emphasise the abundance of silicic acid and zinc in millet. In no other kind of cereal is there such a high proportion of these substances. This is probably the oldest cereal in the world, and is cooked like rice and can be used in as a paste, in soups or salads.

Basic recipe: Add 2 cups of water to 1 cup of millet. Add vegetable stock cubes or salt, then boil for 5 minutes and leave to stand for 30 minutes to retain the grain structure. Tip: Use three times the above amount of water or milk for a porridge-like consistency. For optimal flavour, rinse the millet in running hot water before cooking.

May contain traces of nuts, lupines, sesame seeds and soy.

Store in a cool, dry place.