Cook the millet (check the recipe).

If using fresh broccoli: wash and divide into very small florets (the smaller the florets, the easier it is to find any browning or spoilage, which should be cut off and discarded).

Peel and finely chop the onion and garlic. In a pot, heat the coconut oil. After a moment, add the onion and garlic. Sauté on low heat for 2-3 minutes, stirring occasionally.

Then add a pinch of curry, turmeric, and nutmeg (about ⅓-1/2 teaspoon of each spice). Mix well.

Add the broccoli pieces and pour water to about ¾ of the pot's content. Mix well. Cook covered on medium heat for about 12-15 minutes.

Towards the end, add the millet, grated zest of scalded lemon, and season with salt to taste. Blend with a blender into a smooth cream.

Transfer to a bowl. Sprinkle the ready cream with almond flakes.