Sorghum in Green Buttermilk

 
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Are you trying to lose weight and get rid of that stubborn belly fat? Turns out, there is one ingredient that can help. We’re talking about Sorghum, a gluten-free, energy boosting cereal (a member of the millet family). Known as the ’new quinoa’, Sorghum is rated among the healthiest grains for weight loss and overall health.

Try our new yummy recipe with Sorghum and read forward for the full 411 on Sorghum benefits:

🌱 Weight loss: Sorghum has a much higher concentration of dietary fiber compared to other grains. This high fiber content keeps you full longer and reduces your appetite by keeping hunger spikes at bay. Also, it's a rich source of protein which gives the body energy while boosting your metabolism and reducing your appetite.

🌱 Digestive system: Sorghum contains a high amount of dietary fiber, which boosts metabolism, improves the digestive system and regulates the bowel movement, treating conditions like diarrhea, bloating, stomach ache and constipation.

🌱 Controls blood sugar levels: Sorghum is a complex carbohydrate that is digested slowly, prompting a more gradual rise in blood sugar. That’s why it’s a great diet choice for diabetics and people who want to lose weight.

Bon appetit Yoomies 😋

AIR: In moderation I FIRE: Yes I EARTH: Yes

AIR + FIRE: In moderation I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 4  l  Difficulty: easy  l  Prep time: 10min  l  Total time: 55min

Ingredients 

  • 1 cup sorghum

  • 1 small onion, unpeeled halved

  • 1 lemon, zested

  • Pink Himalayan salt

  • 2 cups fresh parsley

  • 1 cup dill

  • 1.5 cups buttermilk

  • Extra virgin olive oil

  • Black pepper

 

Steps 

  1. Toast sorghum in a dry medium pot until roasted and darkened, about 3-4 minutes.

  2. Pour 4 cups of water, onion, lemon zest, and 2 pinches of salt. Stir to blend together.

  3. Bring to a boil and reduce to medium-low to simmer until grains are tender. About 35-45min.

  4. Take out onion and discard.

  5. Meanwhile, blend parsley, dill and buttermilk with pinch of salt until bright green and smooth.

  6. Pour buttermilk mixture over grains and cook until heated through, about 1 minute.

  7. Remove from heat and squeeze in juice from lemon half. Stir well, then taste grains and season with more salt if needed.

  8. Ladle grains into bowls, drizzle some oil into each bowl and top with coarsely ground pepper.

 
 
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