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Bring the orange juice and water to a boil in a small saucepan, then stir in the millet, salt, cinnamon, ginger, cardamom, and allspice.
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Once it returns to a gentle boil, lower the heat, cover, and simmer for 25 minutes.
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Pour in the almond milk and stir until incorporated, breaking up any clumps in the millet; the millet should be soft and have the consistency of oatmeal.
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Stir in the orange zest, coconut oil, and maple syrup.
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Serve topped with the blueberry compote and almonds.
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Add 1/2 cup dried cranberries and 1/4 cup unsweetened shredded coconut to the cooked millet.
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To reheat the millet after storing in the refrigerator, place the millet and a small amount of almond milk in a saucepan over low heat until warm and creamy, stirring occasionally and breaking up any clumps with the edge of a spoon.
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Store in an airtight container in the refrigerator for 5 to 7 days.
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(per serving)
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Calories: 355
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Total Fat: 8.4g (3.5g saturated, 2.1g monounsaturated)
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Carbohydrates: 64g
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Protein: 8g
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Fiber: 7g
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Sodium: 330mg
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When it comes to which fruits have the most antioxidants, integrative oncologist Donald Abrams says intensity of color is often a tip-off: Among fruits, the heavily pigmented fruits, particularly berries, are rich in antioxidants and phytonutrients that are beneficial to all people, but especially to patients with cancer.
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As for concerns that eating antioxidants might interfere with treatments that depend upon creating oxidation to knock out cancer cells, Abrams says a little perspective is in order: I say lets be realistic here.
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If it comes down to a blueberry versus that beam of radiation, I dont think theres a real chance that the blueberry is going to win.
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Meaning if you want a blueberry, nosh away.
