If your like me, one of the first things I look for in a blog is what dessert recipes are posted.
However, we cannot live on dessert alone - although it is a lot easier if you know that all your desserts are actually good for you. However, the key to eating right is still moderation.
So, here is one of my breakfast favorites. Buckwheat and millet porridge. Millet and Buckwheat are both gluten free.
Soak the millet and buckwheat in enough water to cover it. (Sorry, this is another one of my "some" measurement recipes.) Add a tablespoon or so of apple cider vinegar or kombucha. You will want to soak this for 12 - 24 hours.
When you are ready to cook the porridge, strain out the soaking liquid. In a pot, add the millet and buckwheat and add approx. twice or three times as much water. Bring to a boil. Cover and turn heat off. At this point I just leave it while I do other morning things and when I'm done that breakfast is ready. Basically you're letting it soak up all the liquid (approx 30 min.).
Now this is when it gets fun. Some people just like adding salt to it. (The first time we made millet, we had it plain - Joey let me know his thoughts on that, and he's not a picky eater.) This meal can get very elaborate very quickly. I like to add coconut milk (cream if your in Australia, equivalent to "milk" in Canada), sliced fruit or applesauce, shredded coconut and topped with almonds (soaked and dehydrated). Some other suggestions if you can get your hand on them are; hemp, chia seeds, maple syrup in place of or even with the coconut milk, any other kind of nut, nut butters. This is really a great meal if you like to get creative. Another great suggestion is to sprout your millet and buckwheat for a couple days, the cooking time will be reduced and you will get even more nutrients.