Strawberry millet pudding with sunflower sprouts

Ingredients for 4 servings:

• 200 g millet, whole (15 min cooking time)
• 250 ml water
• 250 ml soy milk (soy drink)
• 1 pinch of sea salt
• 250 g tofu (silken tofu)
• 500 g strawberries, ripe and sweet
• 200 ml soy milk (soy drink)
• 2 pinches of ground vanilla
• 4 tbsp syrup (rice syrup or agave syrup) to sweeten OR:
• ½ tsp, leveled Stevia powder (white)
• 4 strawberries, ripe and sweet
• 4 tbsp sprouts (sunflower sprouts)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

delicious as a dessert but also for breakfast or as a snack

Bring the water and soy milk to a boil with the sea salt in a saucepan. Stir in the millet and bring back to a boil. Then turn off the heat and let the millet simmer for 15 minutes to expand, stirring regularly. Once the millet is soft, remove the pan from the heat and let the millet cool. In the meantime, wash the strawberries and remove the green parts. Puree the strawberries with the vanilla, silken tofu, soy milk, and desired sweetener. Then mix the millet with the strawberry cream and puree everything again. Divide the millet cream between four bowls and chill slightly. Place the sunflower sprouts in a sieve, wash thoroughly, and drain well. For decoration, wash the strawberries, remove the green parts, and halve them. Before serving, decorate the millet pudding with 1 tablespoon of sunflower sprouts and two strawberry halves each. Note: If you prefer it sweeter, you can increase the amount of sweetener. For a not-too-sweet and filling breakfast, the specified amount of sweetener is sufficient. Millet is a particularly nutritious grain and is particularly rich in iron (9 mg per 100g of hulled grain). Millet is also very rich in protein and fat and contains particularly high levels of fluorine and silicon, which are essential for healthy bones, hair, and teeth. Sunflower seeds are very rich in protein and are also a good source of polyunsaturated fatty acids. They also contain plenty of vitamin E, phosphorus, and magnesium. Germination further increases the vitamin content. Furthermore, the nutrients are better absorbed by our bodies after germination.