Before I get started on todays recipe, I want to tell you about something funny/magical, that happened to me recently…
For taking food pictures, I was searching for shabby old wood boards online, just to mix up the backgrounds of the photos a little. I saw a lot of nice wood pieces on ebay, but couldn’t decide on one yet and was gonna wait another day. The next morning I was walking Fritzi in the forest, on one of the roads I often take. Then surprise totally struck me when suddenly there was a piece of wood laying on the ground, right in front of my feet! And not just any piece of wood, but exactly the kind and size I had been looking for! This might as well just be a silly coincidence, but it sure made me smile. Life has a lot of wonders, we just have to look out for them!
I took the wood board home, rubbed it with sand paper and oil and today is the first time I used it for my pictures. Isn’t it beautiful?
But let’s get started on the food talk! Have you eaten millet lately?
I just recently discovered what a lovely breakfast warm millet porridge makes. Usually I use oats but I have been missing out! Millet doesn’t only taste delicious and has a great consistency but is also good for your health. Loaded with minerals like copper, manganese, phosphorus, and magnesium it provides important nutrition for your body, which help to protect your heart, skin and bones.
I especially like adding cashew butter to my millet. It makes the porridge super creamy! The recipe below is my standard recipe but try adding different seeds, nuts and fruit to it too. It’s a great freestyle recipe and you can’t do much wrong with it.
Creamy Cashew Millet Porridge
(for two persons or one hungry person)
- 1/3 cup millet
- 1 1/2 cups almond milk
- 2 tbsp raisins
- 1 ripe banana (cut in slices)
- 1/3 tsp cinnamon
- 1 heaping tbsp cashew butter
- 1-2 tsp maple sirup
Bring almond milk and millet to boil in a pot. Turn down the heat and let simmer for about 15 minutes, adding the rest of the ingredients about half way through. Stir occasionally so that it doesn’t burn, maybe adding a little of almond milk if necessary. Once the liquid is absorbed and the millet is soft, your breakfast is done, easy as pie!