The ingredients for this delicious vitamin-packed breakfast (or dessert, depending on your inclination) can be prepared in larger quantities and stored in fridge and freezer.
A cup of each spelt, barley and millet, simmered in a pan of water (for each cup of cereal, add 3 cups of water).
The barley takes approximately 40 min., the spelt and millet, 30 min., so start with the barley and add the rest 10 min. later.
Once the grains are cooked, leave to cool. Any residual liquid will turn slightly gelatinous.
You can keep this in the fridge for up to a week.
Chop a mixture of fruits and place in a freezer if you are pressed for time in the mornings.
Put in a blender a mixture of fruit and berries, a handful of fresh spinach, a large spoonful of ghia seeds and a couple of spoons of live plain yogurt.
Add a ladle of grains and some of the congealed liquid. If you wish, you can add some xylitol for extra sweetness.
Blend, pour in cups and leave in fridge for 30 min. to set.
You can keep the smoothie for a day or two, but obviously, it’s best eaten freshly prepared.