Spring Brunches
Spring marks a physical renewal of the natural world. After the cold and darkness of winter, spring brings a new chapter of hope and light with warmer temperatures, longer days, and clearer skies.
It is not just that the outer world is alive, but I have often found my inner self filled with renewed energy and positivity on the sunny spring days. I feel elated with pure joy, and the spring springs into my feet.🙂
Spring is a perfect time for Sunday Brunches. My children enjoy my cooking and appreciate my efforts to include all-natural, non-GMO healthy ingredients in my recipes. This year, I plan to include the hearty Sorghum as a central theme in Silué’s Sunday Brunch.
Super Sorghum
Sorghum bicolour, commonly called Sorghum, belongs to the grass family (Poaceae) and is cultivated in tropical and subtropical regions. Milo (grain sorghum) is a common name for its drought-tolerant variety.
Sorghum is believed to have originated in Africa, where it is a staple food crop. It is also one of the top five cereal crops in the world. Grains of Sorghum are fit for human consumption, while the plant acts as animal fodder.
Sorghum is an excellent source of fibre, antioxidants, and protein. They are rich in minerals like magnesium, potassium, phosphorus, iron, zinc and B vitamins.
Some of the benefits of including this grain in one’s diet are as follows:
1. Sorghum is naturally gluten-free, which makes it an excellent option for people with gluten sensitivity or celiac disease.
2. Sorghum has a variety of antioxidants, including phenolic compounds, which may contribute to overall health and help reduce inflammation.
3. Sorghum is good for digestive health and may contribute to lowering cholesterol levels.
4. Sorghum helps manage blood sugar levels, boosts heart health and supports strong bones and joints.
Sorghum by MAKOMAS
MAKOMAS Whole Sorghum is known to be gluten-free, dairy-free, nut-free, corn-free, and soy-free. These grains are cultivated by rural women farmers in Burkina Faso.
They are organically grown, all-natural and non-GMO. Every purchase from MAKOMAS brings hope and economic independence to rural women farmers of Western Africa.
Store MAKOMAS Whole Sorghum in a cool, dark and dry place. Once opened, Reseal the packet for optimum freshness. It has a shelf life of around 24 months.
Sunday Spread
Spring is the perfect time to enjoy lighter, fresher dishes with seasonal flavours. MAKOMAS Whole Sorghum can be cooked like rice and quinoa using your stovetop, slow cooker, oven or rice cooker. The nutty flavour and hearty texture of cooked Sorghum are perfect with bright spring flavours.
MAKOMAS Whole Sorghum may be enjoyed in multiple ways. Some of the recipes I wish to try this season are:
Chilled Sorghum and Strawberry Salad: Strawberries’ sweet and juicy flavour plays well with the nutty flavour of Sorghum. Add crumbled feta or goat cheese for a creamy contrast. A perfect way to start a brunch, won’t you agree?
Sorghum and Herb Frittata: Sorghum can enhance the texture of eggs in spring frittatas. Add cooked sorghum after whisking the eggs. Your dish now has a hearty texture!
Sorghum Veggie Wraps: Try making veggie wraps using sorghum to enjoy spring vegetables as an option for light brunch.
Sorghum and Coconut Energy Bites: Not a big fan of baking? Mix cooked sorghum, shredded coconut, almond butter, honey, vanilla extract, and chocolate chip (if needed) to combine evenly. Refrigerate for at least 30 minutes before serving your brunch treat.
As Leo Tolstoy once said, “Spring is the time of plans and projects.” And what better plan than to spend quality time with one’s family over a delicious meal? Do comment and let me know of how you plan to include this versatile MAKOMAS Whole Sorghum in your meals this season.
Cheers!
Magbè