Recipes
Quick And Delicious
A Heart Warming Porridge with a Twist
July 16, 2016

On a cold winters morning, a warming bowl of porridge is especially good.  It’s a classic recipe that is even better with a couple of extra nourishing foods added in for more sustenance and deliciousness and to start the day well fuelled.  (A great trick for any fussy eaters in the house).

We actually don’t eat a lot of grains anymore and when we do I prepare them well and use the older, less modified grains such as quinoa or buckwheat (which is actually a herb) and that are kinder on our digestion.   Choose your grain and enjoy!

Organic Breakfast Quinoa with Nut Milk, Banana and Berries

Preparation: 5 minutes

Cooking:  15 – 30 minutes (depending on the grain you choose to cook)

Serves:   4

A Heart Warming Porridge With a Twist
SERVES 4-6
Ingredients:

  • 2 cups of an organic grain of your choice e.g. quinoa, buckwheat, millet, amaranth or whole oat groats (seed) soaked overnight in filtered water and a teaspoon of apple cider vinegar or whey.
  • 2 cups of filtered water or bone stock
  • 2 eggs whisked
  • 1 Tbsp of healthy fats e.g. organic butter, coconut oil or fresh cream
  • 1 – 2 tsp of cinnamon
  • 1 Tbsp of raw, unfiltered honey (optional)

For serving:

  • seasonal fruit of choice
  • organic sheep or goats milk yoghurt
  • nut milk or milk of choice (optional)

Directions:

  1. place the soaked grains into a saucepan with the cup of liquid
  2. bring to the boil then simmer until cooked through and the porridge is at the preferred consistency e.g. quinoa takes about 12 – 15 minutes, buckwheat approx. 15 minutes, oat groats approx. 30 minutes.
  3. When the grain is cooked through turn off the heat and stir in the eggs, fats, cinnamon and honey if using.  Mix well.
  4. Serve into bowls and top with yoghurt and seasonal fruit.

Notes

  • If you’ve got fussy eaters, or kids who don’t like eggs, don’t worry,  they will not know there is egg in their porridge.  It blends in perfectly.
  • Make it a savoury porridge using a bone stock in place of water (or a mix of both).
  • Add a small handful of freshly chopped greens and herbs in at the end of the cooking to wilt and stir in.
  • Add chopped nuts e.g. almonds, cashews, brazil nuts, walnuts and seeds e.g. sunflower or pepitas to serve.
  • Add 1 tsp of vanilla at the same time as the cinnamon.
  • In place of honey grate 1 apple and stir into the porridge with the other ingredients and when cooking has finished.

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