Summer millet porridge with lavender

Ingredients:

• 1 cup millet porridge
• 2 cups water (more if needed)
• pinch of salt
• 1 grated apple
  • grate and pour over it with 1 tablespoon of lemon juice and 1 teaspoon of lemon peel
• 1 organic lemon (juice + lemon peel)
• 2 peaches
• 1 tablespoon of acacia honey or maple syrup
• plant milk (I added chilled rice milk)
• 1 tsp dried lavender
• fresh mint leaves for garnish (optional)
• 1 tbs coconut yogurt

Process:

1. Before cooking, rinse millet under running water to remove excess starch and bitterness.
2. Boil 2 cups in a pot and add a pinch of salt.
3. When the water boils, add the millet porridge and reduce the heat to medium.
4. Boil the porridge for about 15 minutes, adding water if necessary. Stir occasionally.
5. Add the grated apple to the still-hot porridge, which you have sprinkled with lemon juice and mixed in the lemon peel

Pairing and serving:

1. Pour the cooked millet porridge into a bowl.
2. Pour cold milk.
3. Add sliced ​​peaches to the top of the porridge and pour over them with acacia honey, sprinkle with lavender and garnish with mint leaves.
4. Sprinkle it all with lavender to add a nice aromatic touch.
5. Add 1tbs of cold coconut yogurt

Tips:

• Use lavender sparingly as it has a strong flavor and aroma.
• If you like, you can also add other seasonal fruits such as apricots, raspberries or blueberries.
• For a richer taste, you can also add a little vanilla extract or lemon juice to the porridge.