photo credit: Jennifer
So what’s a quinoa-loving healthy-grain eater to do? Follow the thinking of Melissa Abbot, director of culinary insights at The Hartman Group, whose pick for the “Food of 2015” is millet. While the main ingredient in birdseed may not be the sexiest of staples, Abbot notes that it’s gluten-free, protein-rich, high fiber, and has a superfood quality all of its own. “It retains its alkaline properties after being cooked, which helps in reducing inflammation ideal for those with wheat allergies and sensitive digestion,” says Abbot. Plus, no South American farmers will suffer and food miles can be mitigated: The Great Plains (Colorado in particular) is one of the world’s major millet growing regions.