Delicious and healthy puree of whole grains

Mix oatmeal until it cools down to room temperature. Cover the pan and place over night in the refrigerator. In the morning, add a little salt and heat to boiling porridge. Reduce the heat and let it cook slowly, until porridge is cooked, but that will not come apart than normal chewing (cook about 15 minutes, stirring occasionally). Then add the milk and cook for another that two to three minutes until it becomes creamy mash.

Allocate mush into two bowls, sprinkle it with sugar and add fruit if desired.   barley porridge with apricots, hazelnuts, chocolate and honey Ingredients: 2:30 cup water ¼ teaspoon salt 1 cup barley 1 cup buttermilk ¼ cup chopped dried apricots ¼ cup chopped toasted hazelnuts ¼ cup chopped dark chocolate (65 percent cocoa or more) ¼ cup honey boil water with salt, add the barley and once again all the boil, lower the flame. Cook barley over low heat in a covered pot which hour. After that, let stand for five minutes.

Cashew Stir with a fork and add the remaining ingredients. Millet with pineapple, coconut and flax Ingredients: 6 cups water ¼ teaspoon salt 1 cup millet ½ cup soy milk ½ chopped fresh pineapple ¼ cup toasted coconut flakes 4 tsp flax ¼ cup maple sap (per optional) boil water with salt and add the millet, and when all boil again, reduce heat. Simmer gently for 30 minutes. Let then stand for five minutes. Mix everything with a fork and add the other ingredients.

Bulgur porridge with strawberries Ingredients: 1 cup light milk (1 percent fat), plus more for serving milk ½ cup bulgur (half-cooked, dried and crushed wheat) ¼ cup raisins ¼ teaspoon salt 1 to 2 tablespoons brown sugar, sliced ​​fresh strawberries in the cooking pan, mix 1 cup of water, milk, bulgur, raisins, salt and boil. Reduce heat to medium power and cook stirring ingredients from time to time, until bulgur is tender and gets a mushy mixture (takes about 10 to 15 minutes). Share mush into two bowls and sprinkle with brown sugar. Serve porridge hot, add a little milk and chopped strawberries.

Healthy soybean flakes with hazelnuts and raspberries Ingredients: 1 cup cranberries, fresh or frozen 2 oranges, peeled and chopped 2 cups commemorative apple juice 1 cup crushed wheat ½ cup soy flakes buckwheat ½ ¼ cup toasted hazelnuts Preheat pan on moderate heat, add the cranberries and two tablespoons of water. Cook them until you release the juice and soft (about two minutes). Then add the orange, stir well and remove from heat. In a bowl, boil apple juice and three cups of water. Add wheat and reduce heat to simmer, cover and cook for all 15 minutes. Add soy flakes and cook all together for five minutes. Add buckwheat and cook covered all the next 10 minutes. Discover the container; to the last five minutes evaporate excess liquid. Divide the porridge in the pot, add the nuts and fruit from the pans. Serve hot.

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