We love our breakfast smoothies as much as the next healthy living gal, but on those cold, dark and wet mornings, nothing hits the spot like a big bowl of warming porridge!
We are firm believers in the importance of eating a proper breakfast to kickstart the day ahead but breakfast can get boring if you don't mix things up. Broadening your porridge horizons is also a great way to experiment with all of the amazing (but slightly scary sounding) "good grains" out there. We've rounded up a few inspirational porridge recipes to get you started, courtesy of a few our favourite health food bloggers. Have you tried any of these recipes? Do you pimp your porridge? Let us know in the comments below!
GREEN KITCHEN STORIES' RAW BUCKWHEAT, APPLE, WALNUT PORRIDGE
1 cup / 240 ml raw hulled buckwheat groats (whole or coarsely ground) + water for soaking
1 cup / 240 ml raw walnuts + water for soaking
2 green apples, cored
1 orange, juiced
1/2 tsp ground cardamom
1/2 tsp vanilla extract or ground vanilla
- Place buckwheat and nuts in two separate bowls, cover with water and let soak for minimum 1 hour or overnight. Rinse and drain.
- Place all ingredients in a food processor and blend until smooth. You can also use an immersion blender.
- Top with fresh berries or pomegranate, bee pollen, cacao nibs, coconut flakes and nut butter. Or whatever you have at home.
Tip: Keeps for 3-4 days in the fridge.
NUTRITION STRIPPED'S ANCIENT GRAINS PEAR PORRIDGE
2½ cups water (1 cup for quinoa, 1½ for amaranth)
1 cup brazil nut milk (1 cup brazil nuts + 4 cups water = see “guide to nut milks” post for recipe details)
½ cup amaranth
½ cup quinoa
1 cup pear (2 small pears/1 large pear), diced
1 tablespoon maple syrup (stevia to taste for sugar free version)
2 teaspoons ground ginger
¼ teaspoon of ground nutmeg
1 teaspoon vanilla extract
Toppings (optional): Pumpkin seeds or any other nut you enjoy
- Rinse both the quinoa and amaranth very well or until the water runs clear.
- In two separate small sauce pans you will cook each grain, quinoa and amaranth.
- Bring water to a boil.
- Both grains require 1 cup/ 1½ cups of water (respectively)- more depending on how quickly they absorb the water.
- Cook quinoa for 15-20 minutes or until soft (the quinoa will have “tails” that show). Cook amaranth for about 20-25 minutes (the amaranth will resemble a grit like texture).
- In a large mixing bowl stir all ingredients in with both grains until mixed well. I like to “mash” the pear into the grains and top with chunks of pear.
- Pour Brazil Nut milk on top, however much you enjoy.
- Serve and garnish with a sprinkle of cinnamon or more fresh pear. Enjoy!
Tip: this recipe makes 4 servings, so what if you need it just for 1 person? Simply make the recipe as is and save the leftovers, reheat the next morning and there you go- breakfast for 4 days already prepared.
MY NEW ROOTS' PUMPKIN PIE AMARANTH PORRIDGE
½ cup amaranth, soaked if possible (minimum 8 hours)
1 cup coconut milk, or water (you may need more if using un-soaked grains)
1/3 cup pumpkin puree (preferably fresh, or canned)
pinch of sea salt
pinch of: cinnamon, ginger, nutmeg, clove (or substitute all with pumpkin pie spice)
1/3 vanilla bean pod
maple syrup to taste
1/3 cup coconut flakes, toasted
- Soak amaranth for as long as possible, 8 hours minimum, 24 hours is optimal.
- Drain and rinse amaranth. Combine with coconut milk, pumpkin puree, sea salt, spices, and vanilla bean (seeds scraped, and empty bean pod). Bring to a boil, reduce to simmer, stirring often to prevent scorching on the bottom. Simmer on lowest heat for 15 minutes with the lid on (watch to see if liquid level becomes too low. If so, add a little extra coconut milk or water) Turn heat off, and let sit for 10 minutes with the lid on to thicken.
- Sweeten with maple syrup to taste (1-2 tablespoons). Serve. Drizzle with coconut milk, sprinkle with coconut flakes.
DELICIOUSLY ELLA'S COCONUT PORRIDGE
1 cup of water
1/3 a cup of oats
4 tablespoons of coconut milk
1 tablespoon of almond butter
1 tablespoon of coconut oil
Optional: 1 tablespoon of maca powder for an extra energy boost
crushed nuts or seeds
Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed.
Then stir in the almond butter and coconut oil and let them dissolve into mix.
Once it’s all nicely mixed pour it into a bowl, add all your favourite toppings and then it’s ready to enjoy!