I tend to be really hungry in the morning, and am often woken up by my rumbling stomach, as funny as it sounds. Since I am currently cutting out refined sugar for 21 days, and am always looking for recipes to satisfy my sweet tooth, I decided to come up with a filling, slightly sweet breakfast recipe this week. Here it is: my Energizing Matcha and Banana Millet Porridge. It takes a little bit longer to prepare than instant porridge, but I promise its taste will make up for the extra effort you have to put in. I simply love the nutty taste of millet, one of my favorite pseudo-grains (it is actually a seed, but referred to as a grain in the culinary world) since I was a little girl. It is extremely protein-rich (by comparison, of course), as well as a good source of fiber, B vitamins and minerals, such as iron, calcium, zinc and magnesium. It is thus perfect for athletes. Enjoy!
- 80g (1/3 cup) millet
- 250ml (1 cup) water
- 125ml (1/2 cup) plant milk (I use soy milk)
- 1 banana
- 1/2 tsp matcha powder (or more)
- Almonds
- Agave syrup
- Wash millet and fry in a pan (without oil) until grains are dry, but not burnt.
- Add half of the water and cook at medium heat.
- Add the second half of the water when the first half is absorbed/evaporated.
- Add soy milk. After approximately 20-25 minutes, the millet porridge should be creamy.
- Turn off heat and add matcha powder and agave syrup.
- Top with cubed banana and chopped almonds.