Breakfast Porridge with Blueberries
This recipe is from Sally Fallon's Nourishing Traditions cookbook. And it's gooood!
1 cup organic rolled oats
1 cup warm filtered water plus 2 tablespoons whey, yogurt, kefir or buttermilk
1/2 teaspoon real sea salt (it's not all white)
1 cup of filtered water
1 tablespoon organic flax seeds (optional)
1/2 cup organic blueberries
Note: For the highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes - truly a fast food. Those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.
Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and 2 tablespoons blueberries for each bowl. Let stand for a few minutes. Serve with plenty of butter or cream and a natural sweetener like Rapadura, date sugar, maple syrup, palm sugar, stevia or raw honey. You may also wish to add crispy nuts or dried sweet coconut meat.
Makes 4 servings
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