As the weather has started to turn cooler, we've been pondering porridge and looking for ways to literally spice it up and add some variation to our hot breakfast bowls. The traditional oats haven't fallen off the menu, but for a little something different we've been turning to different medicinal modalities and dietary systems to find inspiration in their breakfast traditions.
First up, we have been playing around with the breakfast of choice from China, congee. Usually given to young children, the sick and the eldery due to its easy digestibility, for the rest of us, congee makes a particularly nourishing start to the day. Whilst some of you may wince at the idea of this classically savoury Chinese dish as a replacement for your smoothie bowl, but apply a little kitchen creative license and this is an ideal swap for your cold bowl of greens and fruit.
Ingredients (serves 2)
- 1/2 cup organic brown rice
- 4 cups home-made bone broth or vegetable broth
- Using a heavy based pot add the water or stock and rice grains. Bring to the boil (with lid on) before reducing the heat to a simmer
- Stir occasionally to prevent the rice from sticking together or to the bottom of the pot. Keep an eye on the congee and continue to stir occasionally until the rice grains are so soft that they break
- Cook until desired consistency is achieved - this can take up to 2 hours if starting from uncooked rice or 1 hour if starting from cooked
- 1/2 t grated ginger
- 1 T miso paste
- 1 t tamari
- Toppings: Free range soft boiled egg, spring onions, nori flakes, grated radish, carrots, sprinkling of black and white sesame seeds
Content Founder Imelda Burke’s all time favourite variation is a Nut and Seed Spiced variety just as energising as it is taste bud tantalising. Packed full of plant-based protein, this season-sensible delight is best served piping hot and lightly sweetened with pure maple syrup, raw honey or coconut nectar – yum!
Ingredients (serves 2-4)
- 1 banana mashed
- 3 eggs
- 2 cups coconut milk (or 1 can plus extra water)
- ¼ cup almonds
- ¼ cup walnuts
- ¼ cup brazil nuts
- 1 teaspoon cinnamon
- 1/8 teaspoon Himalayan sea salt
- Pure maple syrup, raw honey or coconut nectar to taste
- Toppings – We love topping ours with warm berries and cacao nibs
- Add almonds, walnuts and brazil nuts to your food processor and blitz to a chunky flour consistency
- Combine mashed banana, coconut milk, spices and eggs and whisk to combine completely. Mix through the nuts and pour into a pot.
- Stir continuously until the mixture becomes piping hot and starts to thicken (it will continue to thicken after it is served). Be careful to not let it curdle.
- Top with your favourite toppings – we love bejeweling ours with warmed berries or a cinnamon poached pear with a dollop of coconut yoghurt and a drizzle of maple syrup
Warming Spiced Sweet Potato Porridge (inspired by Pure Taste founder Holly Redman) Whether you’re avoiding grains or are simply sweet potato crazy like us, the following bowl of breakfast goodness makes a warming, hearty and nutritious substitute for the grainy porridge variety. Ingredients (for 1 bowl)
- 250g grated sweet potato
- 300ml almond/nut milk of choice
- 1/2 tsp of cinnamon
- Pinch of nutmeg
- Optional: 1/2 scoop of vanilla protein powder (we use Sunwarrior)
- Toppings: walnuts, raisons, cinnamon
- Optional: Pure Maple Syrup, raw Honey or Coconut Nectar to taste
- In a saucepan combine the sweet potato with half the almond/nut milk and the spices
- Simmer on medium to low heat with the lid on for 5-10 minutes, stirring occasionally until the sweet potato is soft
- Mix in the remaining milk with the protein powder
- Turn off the heat and allow to thicken slightly for 1-2 minutes
- Drizzle with toppings and sweetener of choice and serve warm