creamy banana millet porridge with poached rhubarb

how good is the taste of spring in the air? 
season of change, and I'm embracing it to the fullest. 
at the moment I'm not allowed to do any sport or even go for long walk in the sun. but hey; I decided that it won't tear me down and I'll enjoy the last few weeks of my very first pregnancy! We don't grow when things are easy, we grow when we face challenges. And no sports are a huge challenge for me. So how do I grow during those days / weeks? I try to focus on all the other beautiful things around me which I love (beside doing sports):
+ read books
+ put together flower arrangements
+ write gift cards to friends
+ to make presents
+ stay in bed a little longer
+ work on new projects
+ try out new recipes
+ watch movies and drink tea
+ sort out clothes & things in our apartment
+ enjoy the sun sitting on a bench in the nearby park

since we live on the top floor of our building it get to enjoy the morning sun through our windows, which is another thing I completely love. after some talks and cuddles with our unborn I then mostly feel like breakfast. I got some rhubarb and strawberries the other day. YAY to rhubarb season. I've always been a huge lover of it. and here's the result of my Tuesday breakfast. 

creamy banana millet porridge with poached rhubarb
(2 servings)
+ 1 cup millet
+ 2 cups water
+ 1/4 teaspoon salt
+ 1 tablespoon lemon juice
+ 1 banana
+ 1/4 cup yogurt (I used a vegan one from Provable)

+ 1-2 rhubarb stalks
+ one pinch ground vanilla
+ 1 pear

+ strawberries
+ granola of your choice (I go for the yoga muesli from mymuesli)
+ almonds (I roasted some nuts from Pakka)

I prepared the millet the night before. Cook the millet with water and salt as directed on the package. Let completely cool. Mash the banana with the lemon juice and yogurt till you got a creamy consistency. Now mix everything well with the millet. 

Wash and peel the rhubarb stalks. Cut into cubes and cook for around 50' (on low heat) together with a bit of water (not too much) and the vanilla. Save the rhubarb water (you can use it for iced teas). 

Now you only gotta put everything in a bowl, top with cut strawberries, granola of your choice and some nuts. In case you like it sweeter: add some dried figs / dates or drizzle some honey / maple syrup over it. 

Facts about rhubarb
+ Vitamin K is an essential nutrient that helps with blood clotting as well as strengthening bones. One cup of rhubarb contains around 45% RDI during pregnancy, or 35mcg. 

+ Rhubarb contains several antioxidants, the main one being lycopene. Just one cup of this veggie contains 16% of your RDI for vitamin C or 10mg, which not only boosts immunity but also increases the absorption of dietary iron. Iron often becomes low during pregnancy and can be a factor in fatigue and insomnia. 

+ The high-fibre levels can help to prevent constipation, a common occurrence when you’re expecting a baby. Fibre also supports digestive health and promotes the growth of friendly bacteria. 

+ One cup contains 15mg of magnesium, nature’s most relaxing mineral. This can be extremely beneficial for leg cramps, insomnia and irritability.

thank you mymuesli & Oppenheim & Partner for the delicious Yoga-Muesli!