Porridge — favourite delicacy for many people in the mornings. However preparation of porridge by heat treatment (cooking , etc.) does it less useful. At languor of porridge in it remains more natural micro and macrocells, thereby allowing to make it really vivifying.
It is required to you
- - oat flakes;
- - water;
- - cinnamon;
- - raisin;
- - unrefined vegetable oil.
Instruction
1. Warm up water, but you don't kipyapit it. Water needs to be warmed up to the temperature approximately the 90th hail (Celsius), that is to remove from a plate shortly before the moment when it begins to boil. It is better to use spring or melt water, but also the filtered tap water will approach.
2. Fill up the required quantity oatof flakes in ware. It is more convenient to use ware of a cylindrical form (for example, a mug or a cup) from which it will be possible to eat porridge at once. Try not to use instant oat flakes since they were already subject to heat treatment and contain less useful cellulose and minerals.
3. Add a little raisin to flakes. Raisin will make porridge much more tasty and more usefully. Previously wash it with cool water. In the absence of raisin replace it with other dried fruits (to taste).
4. Completely fill in ware contents with flakes and raisin the prepared water on 1-2 cm and close ware from above a cover or a small plate. Let's porridge infuse within 15-20 min.
5. Open ware with porridge and let's it cool down a little. Don't use hot porridge — to eat its warm much more usefully.
6. Add a little cinnamon (to taste) and slightly water porridge with vegetable oil. It is better to use unrefined oil (first extraction) as it contains more nutritive substances, for example, linen or olive.
7. Mix porridge and it is ready-to-serve. Enjoy your meal.