Golden Millet Porridge with Fruits and Nuts

For many centuries, millet porridge has been a traditional favorite morning dish of Russians. It’s a gluten-free grain that’s high in antioxidant activity and is especially high in magnesium. Millet is incredibly versatile, as it’s great in breakfast bars, salads, sides and many other recipes.

The peculiarity of this grain is that it isn’t stored for as long as other, more common grains. Over time, the grain develops a bitter taste which does not allow for making tasty dishes from it.

Before you buy, make sure to check the expiration date! Purchase it in small quantities and preferably from a natural food store. Check its scent before you use it, as it shouldn’t smell rancid. Millet with an acrid and/or harsh aftertaste shouldn’t be used. Store millet in a cool pantry or refrigerate it.

Millet should always be washed before cooking. It usually requires rinsing up to six times or until the water runs transparent after washing. The water used for cleaning millet should be warm.

To cook 1 cup of millet, you’ll need 2-2½ cups of water. If you want to make creamier porridge, increase the amount of water (or vegan milk) to 3 cups.


1½ cups millet; rinse well in warm water
3½ cups of almond milk or water
1 large pear cut into cubes
½ small honey melon with its seeds removed and cut into cubes
½ cup of fresh (or dried) cranberries
¼ cup of pistachios
¼ tsp. of salt
2 tbsp. of maple syrup
1 tbsp. of vegan butter


Wash millet, add hot water and cook over a high heat. Remove the foam when it rises and add salt. Bring it to a boil.

After the water has evaporated from the porridge, add vegan milk. Reduce the heat, simmer over medium-low heat while stirring frequently for about 15-20 minutes, until it thickens.

Millet grains should be soft. Add more almond milk if the grains aren’t soft and continue to cook.

Add vegan butter, maple syrup, pear, honey melon, cranberries and pistachios. Serve hot or cold.

Mostly Raw Vegan Coconut Cheese Cake with Red Currants

I love raw creamy vegan “cheese” cake filling, but since the raw nut/date crust is just too heavy and too sweet for my taste, I decided to substitute nuts and dates with oats, and it turned out super delicious! I hope you’ll enjoy it too!


2 cups pre-soaked cashews
1 ½ cups coconut cream (my favorite one is from Trader’s Joe)
¼ cup coconut oil
½ cup lemon juice
½ cup light agave syrup
1 tsp vanilla extract
½ tsp salt


1½ cup quick oats
½ cup almonds
1/4 tsp sea salt
2 tbsp coconut sugar
1 tbsp light agave syrup
4 tbsp coconut oil, melted


  • Soak cashews for at least 4 hours.
  • Preheat oven to 375℉ /190 ℃
  • Add oats, almonds, sea salt and coconut sugar in a food processor and pulse until finely chopped. 
  • Line a 6-8 inch spring form pan with parchment paper.
  • Transfer to a mixing bowl, add agave syrup and melted coconut oil. Mix it with a spoon to combine until a loose dough is formed and not crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to parchment-lined baking sheet. Press crust evenly down into your spring form pan.
  • Bake for 15 minutes or until the edges are golden brown.
  • Let rest for 30 minutes at room temperature, then transfer to refrigerator to let cool completely.
  • Drain cashews and transfer into a food processor. Add lime juice and pulse until well combined, scraping down the sides of the bowl as needed. Add vanilla extract, coconut oil, agave and salt and blend very well, scraping sides often, until very smooth. Transfer to a high speed blender, add coconut cream and blend for extra smooth batter.
  • Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles over your crust in your pan.
  • Place in the freezer for at least four hours. Remove from the freezer for 15 minutes before serving to allow it to thaw. Top with red currants and serve.