Winter Breakfast: Roasted Persimmons, Almonds & Pomegranates with Buttered Millet


Slice two persimmons into chunks, place in a lined oven tray with 1/4 cup flaked almonds, 1/4 cup fresh pomegranate seeds, a healthy dose of your favourite oil and honey and a few cracks of fresh, black pepper.


How to de-seed a pomegranate:


Winter colours to revitalize!


1 cup of millet to 1 cup of water. Cook in a shallow pan for about 20 minutes until it’s done. While it’s still piping hot, spoon it onto a plate or into a bowl. Add generous dollops of butter.


Once the persimmons are roasted, spoon them over the hot, buttered millet. Drizzle with more honey and cracked pepper. Chiffonade some fresh basil and enjoy!

Fall Breakfast – Millet Porridge with Olive Oil and Clove-Baked Apples

P1040949Millet is an affordable, easily-sourced local grain in Taiwan that takes 10 minutes to cook and can be used as you would quinoa. In this breakfast idea, I’ve cooked the millet with toasted almonds, raisins and coconut sugar then added an apple that I rubbed in olive oil, sprinkled with pumpkin spice then dotted with whole cloves. It’s delicious, warming and has that nostalgic childhood essence to it. Enjoy.


1 apple, halved and cored

Here’s how to bake the apples.

In the link above, I used pears, so just use apples instead.

Millet Porridge

2 cups of millet

3 to 4 cups of water depending on how stewy you want your porridge

1 cup of flaked almonds (or more if you please, hazelnuts are an interesting substitute)

1 cup of raisins (or more if you please)

1/4 cup of coconut sugar (it isn’t very sweet at all, so start low and taste)

Place the millet in a pot and add the water. Let it cook for ten minutes or more until it’s al dente. In a separate pan, toast the flaked almonds. Once browned, drop them into the cooked millet pot along with the raisins and coconut sugar.

Spoon out the porridge into breakfast bowls. Place the baked apple in the middle and enjoy whilst warm.