Porridge is a typical winter breakfast but can be enjoyed year round.
Winter invited you to choose rootsy and dense ingredients and warming and comforting flavours. Spring allows you to work with light and cleansing produce and a refreshing and uplifting palate. You can give shape and character to your porridge and make it totally season appropriate.
This prune and poppy porridge nourishes you without making you feel stagnant or dull. The fresh flavours of lemon, lime and prune bring sparkles to the mind. They make you feel bubbly bright and crystal clear.
Prunes are known for their colon cleansing effect and not only clarify the mind but also the body. Poppy seeds strengthen the nervous system, bringing forth a sense of relaxation. They prepare you for the challenges that an active spring day presents. Poppy seeds can be used as natural painkillers and promote a state of splendid sleep in those who tend to toss and turn.
We usually think of raising our calcium intake when there’s a need to increase bone density but have you ever thought about phosphorus? These tiny lavender coloured seeds contain this powerful bone and teeth strength enhancing mineral, making it perfect food medicine to women of all ages, those who enjoy a physically demanding profession and professional sports folk.
A shortage of phosphorus might result in sensations of weakness, cavities and joint problems. Try adding phosphorus rich produce such as poppy and pumppin seeds, brazil nuts, tempeh and aduki beans to your daily diet. This will allow you to travel through spring, right up to the smouldering summer, in a light, clear, active and strong fashion.
Happy porridge making!
Makes 1 portion, takes 50 minutes
3 hands millet
200 ml water
1/5 lemon, zest
3 prunes, cut in strips
150 ml almond rice mylk
½ lemon, juice
1 tbsp poppy seeds
½ tbsp raw honey OR rice syrup
3 dried prunes, strips
2 wedges of lemon/lime
1 pinch of poppy seeds
Optional: green herbs such as verveine or lemon balm
Place millet, lemon zest, prune strips and water in porridge pot. Turn heat on and bring to a boil. Turn heat to low and cook with lid for approximately 30 minutes. Stir once in a while. If all water evaporates, add a little bit of extra hot water. After 30 minutes of cooking, add 150 ml almond rice mylk. Simmer for 15-20 minutes longer with lid on. Turn heat off when millet is cooked. Add lemon juice, poppy seeds and rice syrup or raw honey. Stir. Scoop into bowl, top with 3 dried prunes, 2 wedges of lime/lemon, a sprinkle of poppy seeds and some fresh herbs.