Ayurvedic Breakfast Porridge

Ayurveda Rezept: Ayurvedischer Frühstücksbrei mit Traubenkompott | Ayurveda Parkschlösschen Health Blog

Millet porridge with dark grape compote

Millet porridge

100 g millet
350 ml plant milk
50 g dried soft figs
50 g dried dates
berries of the season
1 Tbs. flaked almonds
agave syrup, according to taste
1 splash of rose water (optional)

Bring the milk to the boil, briefly rinse the millet and stir into the milk. Add the flaked almonds and stirfrequently over a low heat until the millet has absorbed the milk. In the meantime, cut up the figs and dates. When the millet is done, fold in the agave syrup, rose waterand the dried fruit. Just before serving, gently work the berries into the millet porridge

Dark grape compote

Wash the grapes, pluck from the stalks and cut intohalves. Put the halved grapes, juice, spices and sugar into a saucepan and allow to boil vigorously for about 5 minutes, stirring occasionally. Fill the compote into preserving jars, seal and stand in the fridge to cool or eat straightaway with muesli.

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Filed under Main Meals, Snacks & Salads

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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