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Pureed cooked or sprouted cereals make
a wonderful breakfast.
Add your favourite fresh fruits, nuts or
seeds and milk on top.
Rice porridge
3 cups of rice
60 ml of warm rice or soya milk or hot
water
2 Tbs of hemp seeds
1 small pinch of cinnamon
maple syrup to taste, to sweeten (op-
tional)
sea salt to taste
Puree until the desired consistency is
reached.
Other types of cereals can also be used
for this recipe: all types of rice (brown rice,
white rice, Basmati rice etc.), millet, buck-
wheat, barley or maize.
Creamed quinoa flakes
300 ml of hot water
1 cup of quinoa flakes
1/4 tsp of Chinese five-spice (or nut-
meg)
1 Tbs of pre-soaked flax seeds
Agave syrup or honey to taste, to
sweeten
sea salt to taste
Puree until the desired consistency is
reached.
Other types of cereal flakes can also be
used for this recipe: brown rice, millet,
oats etc.
The ratio of water to cereal may vary
slightly (e. g. 240 ml hot water to 2 cups
brown rice flakes) follow the instruc-
tions on the packet.
Personal Blender™ - the speedy blender
Recipes
H. Porridge
57


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