Overnight Creamy Millet-Quinoa Porridge
1 cup quinoa
1 cup millet
5 to 6 cups warm filtered water plus 3 to 4 tablespoons whey, yogurt, kefir or buttermilk
5 cups filtered water
4 cups raw milk
1 cinnamon stick, broken in two
The morning before you want your porridge, soak the quinoa and millet in the warm water mixture until after dinner (roughly 12 hours) – this can even be done right in the slow-cooker container. Rinse and drain well in a colander. Pour the soaked grains into the slow-cooker along with the additional water, milk and cinnamon. Cover and set the unit to a smoother texture, use a wand hand blender until it reaches the desired consistency. Add butter, coconut oil or ghee and top with dried coconut, chopped nuts and seeds, a dollop of nut butter, fresh fruit, a drizzle of honey. Note: try this using only millet or add different grains, like rice or amaranth, or use bone broth in the cooking liquid for a more savory dish.