Fig, Cinnamon & Orange Millet Porridge — Brain-Boosting Breakfast Recipe

From today onwards, there are only 26 days until graduation. That’s 26 days until I have to hand in 25,000 words comprising an essay, a short story, a portfolio, a 15 page script and a dissertation, which is actually the first few chapters of a novel. 

No pressure.

What with my sister getting married, the London Book Fair (which was epic!) and all these assignments to finish, I caught a nasty bug and am still not feeling totally myself. Money’s been tight as well, so I haven’t always fed myself well lately. But I am now making a conscious effort to give myself the best nutrition to stay alert so I can finish my assignments (and keep my sanity). 

Millet is a seed, though it looks more like a grain you might easily confuse with couscous. When cooked, it soaks up liquid to become wonderfully plump — a perfect texture for a comforting bowl of porridge. I’ve had a sore throat these last few weeks so the warm spices and the heat of the millet straight off the hob are soothing. The orange zest gives the porridge some sweetness and a hint of Christmas long since past (but it’s nice to still look back on it); and the figs, as you may well know, are now a staple in my diet. 

Millet has many health benefits: it is rich in vitamin B and C, selenium, zinc, iron, potassium, manganese and dietary fibre, all of which you need to be full of energy and to have a healthy digestive system. It is a highly alkaline food, so it’s very healthy for you! Oh and did I mention it’s gluten-free?

The dried figs provide a hefty dose of calcium, and finally, the cinnamon and ginger boost your metabolism. What’s not to love?


Serves 2
Prep time: 5 mins
Cooking time: 15 mins

Ingredients:
100g millet
200ml water
200ml almond milk
a dozen dried figs, roughly chopped
1/2 tsp ground cinnamon
1/4 tsp ground (or fresh) ginger
zest of an orange (optional: add the juice, too)
date syrup, for topping

Instructions:
Bring the water and milk to the boil, then add the millet and simmer for 12-15 minutes, until cooked and plump. If you find it is too thick, add a splash of milk. Take off the heat, stir in the spices and zest, toss in the dried figs, and top with a drizzle of date syrup. Enjoy!


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