![\"Hirsebrei](\"https:\/\/78.46.122.165\/content\/uploads\/2014\/03\/Porridge1.jpg\")
<\/a><\/p>\nI eat MorgenStund<\/a>'s\u00a0<\/i>millet and buckwheat porridge almost daily - with slight variations. I've posted about this before, when my blog was just\u00a03 days old.\u00a0The\u00a0Morgenstund-<\/i>mixture is gluten and\u00a0lactose free and doesn't have\u00a0added sugar. Alongside millet and buckwheat, it also contains amaranth, sunflower seeds, pumpkin seeds and almonds. Bits of apple and pineapple add sweetness.<\/p>\n The preparation is really easy - it takes all of 5 minutes and you have a delicious porridge dish in front of you. The package label tells you to prepare\u00a0the mixture with water. I occasionally like to use millet milk or normal milk or even a half water\/half milk concoction.<\/p>\n 3 TBSP\u00a0MorgenStund<\/i>\u00a0millet-buckwheat porridge<\/p>\n 60ml\u00a0water<\/p>\n 60ml milk (or instead, use a total of 120ml water)<\/p>\n mixed berries<\/p>\n 2 TBSP pumpkin seeds*<\/p>\n 1 TBSP brown millet**<\/p>\n 3 TBSP\u00a0plain\u00a0yoghurt<\/p>\n freshly squeezed juice of 1\/2 orange<\/p>\n 1-2 tsp\u00a0honey<\/p>\n 1.) \u00a0 \u00a0Bring water and\/or milk to the boil and stir\u00a0in the\u00a0MorgenStund <\/i>mixture with a whisk. Boil while continuously stirring and let simmer over a low heat for around 1-2 minutes.\u00a0<\/b><\/p>\n 2.) \u00a0 \u00a0Serve the cooked millet porridge in a bowl, stir in the orange juice, yoghurt and honey and top with the fresh (or defrosted) berries or other fruit, brown millet and pumpkin seeds.<\/p>\n Pumpkin seeds contain a ton of essential ingredients and vitamins and have an extremely beneficial effect on our health. They offer lots of unsaturated fatty acids that our body needs. They also contain vitamin E, known for its antioxidant properties, as well as beta-carotene, magnesium, iron, zinc and selenium. Pumpkin seeds are said to relieve bladder and prostate problems. Eat 2-3 tablespoons of pumpkin seeds daily for best results!<\/p>\n I buy this at the organic food store in the shape of a finely ground flour. Brown millet contains heaps of silicea, an essential mineral. Silicea\u00a0is known for improving hair and nail growth and for having a positive effect on our connective tissue. Together with calcium, it helps keep bones and joints healthy, represents essential building material for cartilage and contains an anti-inflammatory trace element. Brown millet is particularly beneficial for people suffering from osteoporosis.<\/p>\n <\/p>\n For this variation, I also used the MorgenStund \u00ae <\/i>millet and buckwheat mixture, but cooked it in coconut milk and served it with more exotic ingredients. \u00a0<\/b><\/p>\n 3 TBSP\u00a0MorgenStund<\/i>\u00a0millet-buckwheat porridge<\/p>\n 60ml\u00a0water<\/p>\n 80ml coconut milk<\/p>\n 1 TBSP coconut milk\u00a0 extra<\/p>\n \u00bc mango<\/p>\n 4 TBSP\u00a0fresh or frozen berries<\/p>\n 2 TBSP chia seeds\u00a0(learn here why\u00a0Chia-Samen <\/a>are so healthy<\/span>)<\/p>\n 2 TBSP\u00a0brown millet<\/p>\n <\/p>\n 1.) Prepare\u00a0MorgenStund-<\/i>mix as above. This time, use 60ml of water and 80ml of coconut milk.<\/p>\n 2.) Peel the mango and chop into small pieces. Thaw the berries and cook them, if you like. Combine the Morgenstund<\/i>\u00a0with berries, mango and a tablespoon of coconut milk. Garnish with chia seeds and brown millet.<\/p>\n The easiest way to peel and process a mango is to use a ripe one (let it sit at home for a few days if it's still too young). Cut lengthwise along the pit with a sharp knife. Use a spoon to remove the pit by scraping as close to it as possible. Now cut a checkerboard pattern into the mango pulp on the inside while taking care not to damage the outer skin. Take mango halves into your hands and push the skin inwards so the pulp ends up on top. Now you can pick the pieces off easily.<\/p>\n I use quinoa quite a lot in my cooking, but mostly in salads or as a side dish. Until I went to Australia last autumn, I had never had it for breakfast. Since then, I think it's a great idea.<\/p>\n Quinoa is one of humanity's oldest crops. It has been a staple food for the indigenous tribes of the South American Andes for 6000 years. Quinoa is a so-called pseudo-cereal and is a species of the goosefoot genus. Botanically, it is related to spinach, chard and beetroot. Quinoa contains several essential substances\u00a0and\u00a0is a better source of protein than other common grains through its unique molecular structure. It is high in calcium, magnesium, iron and zinc and also contains several B-vitamins and a ton of vitamin E. It consists only of beneficial unsaturated fatty acids, making it somewhat of a superfood.<\/p>\n When you prepare quinoa, you should rinse the seeds well under hot, running water to get rid of the bitter-tasting saponins that could still be present in the hulls.<\/p>\n 90g quinoa<\/p>\n 100ml\u00a0water<\/p>\n 200ml coconut milk*<\/p>\n 2-3 TBSP\u00a0almonds**<\/p>\n 2-3 TBSP\u00a0hazelnuts<\/p>\n 1 banana<\/p>\n 3\u00a0sticks rhubarb<\/p>\n 3-5 TBSP sugar<\/p>\n 25g butter<\/p>\n 1 TBSP\u00a0apple cider vinegar<\/p>\n 1.) \u00a0 \u00a0Bring lightly salted water and the coconut milk to a boil. Rinse quinoa in a sieve under running water until it runs clear. Then add quinoa to the water-coconut milk mixture, bring to the boil and cook for around 20 minutes.<\/p>\n 2.) \u00a0 \u00a0In the meantime, prepare the compote. Clean, top and tail the rhubarb and chop into pieces. If the sticks are too fibry, peel them.<\/p>\n 3.) \u00a0 \u00a0Put sugar, butter and apple cider vinegar in a pot, bring to the boil and cook for 5 minutes. Add the rhubarb and let simmer over a low heat for around 5-6 minutes. Set aside and keep warm.<\/p>\n 4.) \u00a0 \u00a0Chop the almonds and hazelnuts. Finely chop the banana and mix under the quinoa porridge. Serve in a bowl, pour rhubarb compote on top and garnish with chopped nuts.<\/p>\n I ate this at a coffee shop in Australia, which offered a cold espresso shot with their porridge. I tried it and it was amazing! A different way to get started in the morning. No worries!<\/p>\n Coconut milk, as opposed to coconut water, doesn't occur in the actual coconut. It is made\u00a0by pureeing the pulp and squeezing\u00a0the mixture through a cheesecloth. This produces a milky, aromatic\u00a0liquid with a fat content of between 15 and 25%. Coconut milk is very rich\u00a0and\u00a0doesn't just enhance Asian dishes like curries but also desserts and breakfast cereals. It is made up of medium-chain fatty acids making it\u00a0the ideal food to provide a quick energy boost. Also, the fat of the coconut milk doesn't deposit itself onto\u00a0the fatty tissue of your body.<\/p>\n Almonds have high nutritious value: they contain carbohydrates, proteins and almond oil, are rich in vitamins B1, B2 and E, fatty acids and minerals like calcium, potassium and magnesium. They also are chock-full of antioxidants and are known to lower cholesterol as well as reducing the risk of arteriosclerosis and cardiovascular diseases.<\/p>\n I once enjoyed this\u00a0yummy porridge variation at Vienna's 7th district gem\u00a0Espresso<\/i>. As a coeliac sufferer, I love discovering gluten-free alternative muesli and breakfast dishes like this polenta porridge version.<\/p>\n 60g 1-minute-polenta*<\/p>\n 250ml\u00a0milk<\/p>\n 1\u00a0pinch of salt<\/p>\n 1 TBSP\u00a0butter<\/p>\n Rhubarb compote (ingredients and preparation see above)<\/p>\n 4 TBSP\u00a0pumpkin seeds<\/p>\n 1.) \u00a0 Add the lightly salted milk to a\u00a0pan and bring to the boil. Then, pour in the polenta in a slow, steady stream while stirring all the time (careful: this produces bubbles that might splash). Only cook the polenta for\u00a01-2 minutes and set aside. If it's too thick, add a little bit of water. Mix in some butter at the end.<\/p>\n 2.) \u00a0 Chop the pumpkin seeds. Serve the polenta porridge in a bowl, pour the rhubarb compote over it and garnish with the chopped pumpkin seeds.<\/p>\n Polenta is a dish made from cornmeal. It can be enhanced with milk and\/or parmesan. Polenta counts among the oldest dishes made from grain and was used as an energy boost as far back as Roman times. It comes finely, medium finely and coarsely ground. You can often buy pre-cooked or quick-cook polenta, which reduces preparation time considerably. Polenta is rich in potassium, magnesium and iron and also contains silica, which strengthens\u00a0hair and nails.<\/p>\n By the way, you can mix your own muesli at Verival<\/a>\u00a0now, including gluten-free oats. I tried it and loved it!<\/p>\nIngredients:<\/b><\/h3>\n
Preparation:<\/h3>\n
*Pumpkin seeds:<\/b><\/h3>\n
**Brown millet:<\/b><\/h3>\n
<\/b>Number 2 - \u00a0Millet Porridge with Coconut Milk, Mango and Chia Seeds\u00a0<\/b><\/h2>\n
<\/a><\/p>\nIngredients: <\/b><\/h3>\n
Preparation:<\/b><\/h3>\n
*How to peel a mango:<\/b><\/h3>\n
Number 3 - Quinoa Porridge with Rhubarb Compote,\u00a0Coconut Milk and Chopped Almonds\u00a0<\/b><\/h2>\n
<\/a><\/p>\nAnd now the recipe for the amazing quinoa porridge...<\/b><\/h4>\n
Ingredients:<\/b><\/h3>\n
Ingredients for a quick rhubarb compote:<\/b><\/h3>\n
Preparation:<\/b><\/h3>\n
*Coconut milk:<\/b><\/h3>\n
** Almonds:<\/b><\/h3>\n
Number 4 - Sweet Polenta Porridge with Rhubarb Compote & Chopped Pumpkin Seeds<\/b><\/h2>\n
<\/a><\/p>\nIngredients:<\/b><\/h3>\n
Preparation:<\/b><\/h3>\n
*Polenta:<\/b><\/h3>\n