Month: November 2013

Banana Coconut Millet Porridge

Today is the first day since I’ve been living in Kaohsiung that I’ve started to feel the Winter chills. My morning smoothie just wouldn’t cut it this morning. Time for some wholesome, nourishsome millet. This hearty breakfast left me feeling warm, perfectly full and satisfied. Oh and did I mention it’s dairy and gluten-free. What you’ll need: – About 1/2 cup of organic millet (be sure to pre-soak it for a few hours – drain & rinse) – water – x1 banana – coconut cream/milk – desiccated coconut flakes – x1 cinnamon stick & 3 clove buds – flax, sunflower & pumpkin seeds – honey Simply cook the millet as per the instructions, adding the cinnamon sticks, cloves & desiccated coconut flakes to the mixture from the start. Once cooked – about 20 minutes (I like to keep a little liquid in the mixture as it dries up a bit once left to stand), remove from the stove and add some coconut cream/milk, seeds, sliced banana & a dash of honey if you so desire. Yummm… enjoy :) …