Nutritious meals to combat illness: Millet and veggies to the rescue
When you're struck with a cough, runny nose, and general weakness, it's also beneficial to support yourself with a wholesome diet. Understandably, no one feels up to preparing complicated dishes at such times. However, this simple meal can be remarkably helpful. It takes less than half an hour to prepare, making it quick, simple, and extremely nutritious.
When we're ill, every meal counts. A good diet can help you deal more swiftly with the infection and its symptoms, but it's important to know what to focus on.
The best idea
Millet is the first food we should consider when we're feeling weak. It's highly nutritious and rich in B vitamins (including B1, B2, B6, folic acid). Moreover, it's a valuable source of protein. Millet also contains essential minerals. By eating millet, we provide our body with magnesium, phosphorus, iron, zinc, and silicon, all of which support the immune system. Additionally, millet has warming properties, helping the body fight more effectively against colds, especially a runny nose. It aids in drying the respiratory tracts and reducing nasal secretions.
Add vegetables
Although millet has a delicate, slightly nutty flavour, it's not the best meal on its own. It's worth adding vegetables that will be an additional source of vitamins. Opt for pumpkin because it is rich in potassium, vitamin E, and beta-carotene. Carrots are also a good choice, being rich in beta-carotene and vitamins A and K. Beetroots, high in fibre, folic acid, and magnesium, along with sweet potatoes containing beta-carotene and vitamins, or red bell peppers, are also recommended.
The selected vegetables just need to be laid out on a large baking tray, generously drizzled with olive oil, and seasoned with turmeric, cayenne pepper, sweet paprika, salt, and pepper. You can also add your favourite herbs and garlic. Bake them for about 25 minutes; they should be soft. A serving of millet with vegetables is the ideal meal during an infection.
Perfectly cooked
You can eat millet with vegetables several times a day during a cold. It's best to cook it all at once for the entire day. Start by rinsing it. The best method is to put the millet in a sieve and rinse it several times under running cold water. Then, roast the millet in a dry pan for a few minutes until it gains a slightly nutty aroma. This step enhances its flavour. Then it's time to cook—use two cups of water for each cup of millet. Cook the millet over low heat for about 15 minutes until it absorbs all the water. After cooking, let it sit for a few minutes covered, so it becomes fluffier.
