Millet porridge with raspberry jam

Millet porridge is alkalizing and healing for the immune system.
1 cup cooked hulled millet
1 ½ cups water
1 teaspoon brown rice malt, honey or maple syrup
1 tablespoon yoghurt
½ kiwifruit sliced
1 tablespoon raspberry jam
3 grapes
1 sprig fennel

o Simmer cooked millet with water for 30 minutes. Stir frequently to avoid lumps.
o Serve in a bowl with brown rice malt, honey or maple syrup, raspberry jam, yoghurt and fruit then garnish with fennel.

Barley porridge
This porridge is creamy and opens up the liver for cleansing the blood.
1 cup cooked barley
1 teaspoon lemon zest
1 tablespoon raisins
1 ½ cups water
1 tablespoon of whole cow milk or rice milk
1 teaspoon brown rice malt, honey or maple syrup

o Simmer cooked barley, lemon zest and raisins in water for 30 minutes. Leave overnight with heat turned off.
o Reheat in the morning and serve in a bowl with milk and sweetener.

Oat porridge

Oats is the most warming grain with origins in Scotland. It is also a grain that has a higher level of fat so beware but is excellent for the colder winter months.

¾ cup rolled oats
1 ¾ cup of water
Pinch sea salt
½ cup stewed apple
Sprinkle of cinnamon

o Place oats in pan with water and salt and heat till boiling.
o Boil depending on oats for 2-5 minutes stirring occasionally.
o Add stewed apple and cinnamon.

Soaked muesli

Soaking the muesli ferments the grains, activating the essential enzymes that open up and energize the digestive system. Most muesli have too many components that make it difficult to digest, so choose a simple muesli or simply use rolled oats with one or two of your favorite dried fruit such as raisins and apricots.

¾ cup muesli
1½ cups rice milk or water

o Soak muesli overnight in your breakfast bowl with rice milk or water.
o Heat or have at room temperature.

Eggs and Tomato

Having a fried tomato with your scrambled eggs is a good way of reducing your bread intake.

1 tomato cut in half
1 tsp sesame oil
2 eggs, beaten
Tablespoon milk
Salt and pepper to taste

o Beat eggs with milk and salt.
o Heat a fry pan over medium/high heat with oil.
o Stir eggs until your readiness approx. 2 minutes.
o Fry tomato in a separate pan for approx. 2 minutes.
o Season with pepper.

Kale omelet

This quick breakfast also goes well with hummus and/or avocado. Try to create other styles for example place kale on the side with various garnishes such as chives.

4 leaves of kale
1 tsp sesame oil
½ teaspoon brown rice vinegar
2 eggs, beaten
Tablespoon milk
Salt and pepper to taste


o Place kale in boiling water for 5 min
o Drain and splash with brown rice vinegar
o Slice finely.

o Mix eggs with milk and salt.
o Heat a fry pan over medium/high heat with oil.
o Cook until eggs are firm approx. 3 minutes.
o Sprinkle kale on top then fold.
o Season with pepper.

Millet porridge

Millet is the most alkalizing grain that builds healthy enzymes in the digestive system. Millet is also low in fats and gluten. Stir often or it will lump and stick to the bottom of the pan. It’s not as forgiving as oats.

½ cup Ceres millet cereal
1 ½ cups water
Pinch of natural salt
Pinch of cinnamon
¼ cup apple puree

o Mix millet cereal with salt, cinnamon and water and bring to the boil.
o Lower heat to a gentle simmer for 6-7 minutes, stirring frequently.
o Rest overnight.
o Reheat, add apple puree and serve.
o Can last 3 days if cooking for 1 person. 


The classic Sanitarium Wheet-Bix (Wheat biscuit cereal) is fresh and crunchy. Its ingredients are wholegrain Wheat (95%), Malted Barley Extract, Sugar, Salt, Niacin, Iron, Riboflavin (B2), Thiamin (B1) and Folic Acid.
It’s not perfect but less is more.

2 apples
¾ cup water
2-3 Wheet-Bix
1 cup rice milk or whole cow milk
1 teaspoon brown rice malt, honey or maple syrup 

o   Core apples and chop into chunks then cook with water for 10 minutes. Leave to cool.
o   Place Wheet-Bix in a bowl with the stewed apple, milk and sweetener.