Hoppidge on Tour (Rcp# 0014)

This is actually the basis of my standard breakfast. But it also makes a marvelous travel food.

Ingredients for ‘Hoppidge on Tour’

• 17 tablespoons of pearl/gold millet (equals 1 cup of 250 ml)
• 8 tablespoons rolled oats (equals 1/2 cup or 120 -125 ml)
• 4 tablespoons amaranth grains (equals 1/4 cup or 60 – 65 ml)
• 1 liter boiling water
• 1 teaspoon honey

Cooking Instructions for ‘Hoppidge on Tour’

1. Wash the millet through a fine sieve and place in a saucepan of boiling water (saucepan must hold at least 2 liters).
2. Bring to a boil, add oats and amaranth, stir well
3. Reduce heat to low and simmer for 10 minutes. Stir frequently to prevent the Hoppidge from burning.
4. Turn off heat and let stand for 8 minutes, stirring frequently to get a smooth consistency, add more boiling water if dish gets too grainy and dry.
5. Add honey and stir well before serving.

Serve with sliced fruit or puree. Can also be eaten mixed with cereal, but then liquid must be added. I usually use hot water, but any “milk”/vegetable drink will do.

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Side Notes:

• You may be wondering why someone from the North would eat millet for breakfast. Well, for one thing, it was very good advice from a local TCM doctor at a festival at the Berlin Shaolin Center, where a friend of mine regularly practices qigong (the doctor also mentioned that soup can be a valuable medicine, which of course I believed her). And millet has an amazing nutritional value. That’s probably one of the reasons why the UN has declared 2023 the year of millet (read more at [InfoByteSized]).
• Oh yes, the name of the dish: you may be familiar with porridge. Since the German name for millet is ‘Hirse’ and the second most important ingredient in this dish is oatmeal, we mixed the names and made it ‘Hirse-Porridge’ – ‘Hoppidge’ for short. The amaranth came in by chance, because I saw a lecture about how nutritious this grain is and how easily it grows everywhere – even in Northern Europe, although it is originally associated with ancient cultures in Central and South America … . Well, we tried it and liked it. Hence its starring role in Hoppidge.
• I am still looking for alternatives as travel food. So far, my experience is not so good [On Rails]