The inspiration for this recipe comes from the delicious sesame candy that I couldn't get enough of while I lived in London. I rarely crave candy (chocolate being the obvious exception), but I was intrigued by the hard, crunchy sesame bar the I found in corner stores around the city. To me it looked vaguely healthy (I know, except for all of that sugar). Once I bit into my first crunchy piece I was hooked on the bitterness of the sesame, offset by the sweetness of honey. These bars aren't as ubiquitous (or as good) in the US, but they're pretty easily spotted in NYC bodegas.
I love warm whole grain cereal as a breakfast option during cold months, and one of my favorite gluten-free grains is millet. (Actually, it's a seed, not a grain, but it gets lumped into the grains group!) Millet is inexpensive, easy to cook and nutritious, providing B vitamins (esp niacin), magnesium, phosphorus, protein and fiber. It's easily digested, alkaline, and even works as a prebiotic to encourage the growth of healthy digestive bacteria (remember that happy digestion = happy skin?). Sesame seeds are mineral-rich, and especially high in copper and magnesium (both vital for collagen production), plus manganese, calcium and iron- all important minerals for gorgeous skin. This dish also manages to be incredibly filling without being too heavy or dense.
Hope you enjoy this beautifying breakfast!
- 2/3 cup cooked millet (can substitute another cooked grain)
- 1 tbsp tahini (ground sesame paste)
- 1 tbsp almond milk
- 1 tsp pure maple syrup (can also use raw honey)
- Start with warm, freshly-cooked millet. Drizzle with 1 tablespoon of tahini (be sure to mix well beforehand), 1 tablespoon almond milk to moisten and 1 teaspoon of maple syrup for sweetness. Serve immediately.