Special Breakfast: Millet

December started with a shift: a diagnosis of (minor) hypertension. I asked for four to five months extra time to introduce a couple of lifestyle improvements. One, no salt. Two, less caffeine. Third, less fretting and more cardio.

I started with variations on breakfast and my beloved oatmeal: cooked grains such as millet (gierst) or quinoa as first meal. I simply cooked millet for 20 minutes (5 extra minutes resting time) in 2,5 times water the savory way: with some dried oregano.

I added cottage cheese, a speck of Argentinian honey and the luxury item: dark berries flown into the supermarkets from South America. Add pollen and add nuts.