Millet groats are very useful. They are excellent in desserts and also in vegetable dishes. Lightly boiled they can be a side dish for meat or a base ingredient for salads. They have a little starch, but a lot of easily assimilated protein, B vitamins, iron and copper. Millet groats are light and don't trigger allergies because they don't contain gluten. Millet groats are a very valuable product for students and people who work hard, because they contain a lot of vitamin E and lecithin, which improves memory and concentration. Women who care for their hair, skin and nails should eat them because they are a rich source of silica and prevent osteoporosis.

If somebody doesn't like millet groats they should try millet flakes. They have a nice delicate taste and when boiled are similar to semolina. They boil fast so they are excellent as a nutritious breakfast. Added fruit and crunchy roasted sesame and sunflower seeds will make it the favourite breakfast of the whole family.

Ingredients (for 2 people):
50g of millet flakes
300ml of coconut milk
3 tablespoons of xylitol
½ teaspoon of vanilla essence
3 apples
½ teaspoon of cinnamon
2 tablespoons of sesame seeds
2 tablespoons of sunflower seeds

I worship spring. Especially the moment when it becomes apparent that it is already here. Small buds and then subtle green haze on the trees, and fresh grass which will never again have such a beautiful and luscious colour. It is nice to wake up (even very early) and on the way to school hear the crazy twitter of the birds. I'm even not unhappy at the thought of the weekend when the clocks go forward. Mind you, every day is lighter for longer.

Today I would like to share with you a spring proposal. Decide for yourself whether to eat it for breakfast, dinner or supper. I prepared these amazing green crepes for dinner. To decorate my spring crepes I used cress. For me it is the next sign of spring and upcoming Easter.

The inspiration comes from http://moniamieszaigotuje.blogspot.com.

Ingredients:
crepes
340g of ready semolina
700ml of milk
100g of spinach
2 eggs
4 tablespoons of oil
a hint of salt

Today my son proved to me that almost everything can be eaten with caster sugar. I have known for a long time that he likes eating every kind of sweet pancake with fruit and caster sugar. The only extra which is able to entice him is maple syrup. Today I saw that he likes dry pancakes, which in my opinion are best with non-sweet extras, with caster sugar. I talked my little fusspot into trying one pancake with tomato and beansprouts (he likes both of them), but the rest of the dinner was sweet.

The rest of my family really enjoyed their kohlrabi and carrot pancakes with pork rinds, kale, beansprouts and cherry tomatoes. Horseradish added piquancy to the mild pancakes. As always, my daughter overwhelmed them with ketchup, but she thought the dinner was delicious. You can choose your favourite extras. I am curious whether you like them sweet or dry?

Ingredients (20 pancakes)
dough
2 kohlrabies
2 carrots
half an onion
2 cloves of garlic
a fistful of minced dill
2 eggs
5 tablespoons of flour
salt and pepper
oil for frying

The majority of parents whose children go to school contend with the same problem every morning: what to prepare for packed lunch so that it will be tasty, healthy and attractive? I'm not the only one who knows that it is a difficult task, and yet another lunch which comes back uneaten from school doesn't help. Of course we can choose the line of least resistance and pack a Bath bun, but do we want to do that every day? Normal sandwiches are boring – I remember that sometimes I used to feed my packed lunch to homeless dogs. I don't want to even think about how many lunches are binned.

Today I would like to share with you an idea which works out for me. Tortilla. You may put a lot of goodies into it, it is easy to pack, and it doesn't make your hands dirty when eating. The perfect lunch? So far – yes, until it gets boring.
I found the recipe in the Lidl cookery book. I changed it a bit to suit my own taste.

Ingredients:
2 tortillas
2 big slices of ham
4 big leaves of lettuce
1 mango
3 tablespoons of cottage goat cheese
2 teaspoons of horseradish

When we have at home a fussy little eater who doesn't like any food, we try to find dishes to change our difficult situation at the table. A few parents, like me, try to prepare a varied diet for the little fusspot, even though he would prefer to eat tomato soup, borscht and crepes with sweet cottage cheese.

There are many different ways of smuggling fruit and vegetables, healthy groats and granary products into meals. For me, one of these ways is various types of pikelets. Fortunately, regardless of their ingredients, pikelets are accepted without grizzling, which means I can experiment with fruit, vegetables and groats. "Pikelet" is the magic word for a peaceful dinner or supper.

This time I smuggled some millet groats (whose health properties are obvious) into some mild pikelets. The recipe comes from the book "Succulent pikelets" by ZPR Media SA publisher. The original recipe suggests serving the pikelets with a bit of peanut butter or chocolate. I served them with natural yoghurt and fruit. I must admit they were really yummy.

Ingredients:
100g of millet groats
2 bananas
2 eggs
half a teaspoon of cinnamon
oil for frying