Millet Breakfast with Peach Compote

PreparationFor the millet breakfast rinse the millet in a sieve under running water cold-warm-cold, peel the peaches, remove from the core and quarter, dry roast the pine nuts in a pan and set aside.E Put the millet with 2 cups of water in a saucepan, bring to a boil, simmer for a few minutes on low heat until the water is almost completely absorbed, turn off the heat and leave to swell for about 10 min. E Heat the grape juice with the vanilla and cinnamon powder in a saucepan, add the peaches, M season with a pinch of ginger and cinnamonW a pinch of salt, H a squeeze of lemon juice F and a pinch of cocoa. Arrange the compote together with the millet and sprinkle with the toasted pine nuts. If necessary, it can be sweetened with a little honey or barley malt.EffectTones Qi and Blood, moistens dryness and cools internal heat, has a harmonizing effect on the Middle Warmer and also positively affects Kidney Qi. RecommendationFor the treatment of indigestion, nausea and diarrhea, also suitable for diabetics.

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