Sorghum Technically a form of millet, sorghum is a staple food in much of the world, including India and Africa. It grows well in drought conditions. It is gluten-free and can be used to make flours, flatbreads or a porridge when boiled. Quinoa This seed that we know as a superfood has been grown since pre-Columbian times by the Indigenous peoples of the Andes. Today, we grow it here in Canada and have joined the world- wide craze. Canadians use it as a source of protein in salads, make it into ‘burgers” and use as a more nutritious replacement for rice. Quinoa contains saponins — bitter compounds that must be rinsed before cooking. Millet Classified as a cereal grass, millet is a staple in many parts of the world, including China, South America, India and Russia. Like sorghum, millet grows well in dry conditions. Try using millet in a similar way to quinoa. It can also be used as a gluten-free flour for things such as roti. Amaranth A pseudo-cereal eaten by the Aztecs since prehistoric times, amaranth’s seeds and leaves can be consumed. The seeds have a nutty flavour and lend themselves to cooking in porridge, but can also be popped (like corn and sorghum.) Amaranth flour is typically for baking, as part of a gluten-free blend. Popped Sorghum Sorghum can be popped just like popcorn. Well, almost. Let’s face it, these tiny popped seeds are a lot cuter. The procedure is also a little more delicate because the seeds are smaller, so watch them carefully and use a large pot. A pot with a glass lid is ideal as it allows you to cover the pot and keep an eye on what’s going on.
1 teaspoon grapeseed oil ¼ cup sorghum Pinch of salt
Heat on high a tall heavy-bottomed stockpot. Add the grapeseed oil and sorghum, stirring to coat. Cover the pot. The second the seeds start to pop, reduce the heat to medium and lift and shake the pot to stir up the seeds and prevent them from burning. Once all the seeds have stopped popping, pour into a bowl and sprinkle with salt. Press play on your favourite movie and enjoy.
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