This recipe is a great way of including turmeric in your diet. This funky combination incorporates centuries-old Ayurvedic healing knowledge combined with a new twist on an old classic. Give it a try – if, like me, you love the taste of the Orient, this will be right up your street.
Bright Healing Turmeric Porridge & Warm Berries
- 110 g (4 oz / 1/2 cup) millet
- 250 ml (8 fl oz / 1 cup) water
- 160 ml (5 fl oz / ⅔ cup) Almond
- Milk or any plant milk, shopbought or home-made
- 1 teaspoon ground turmeric
- pinch of black pepper
- 1 teaspoon coconut oil, melted For the warm berries:
- 100 g (31/2 oz) each raspberries and blueberries
- 1 tablespoon maple syrup
- 1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod To serve
- a dollop of Coconut Yoghurt, shop-bought or home-made
- chopped nuts (hazelnutsor pistachios)
- micro herbs and edible flowers (optional)
- Place the millet and the water in a saucepan over high heat and bring to the boil. Let it simmer for 5 minutes until the millet thickens and there is almost no water left
- Add the milk, turmeric, pepper and melted coconut oil and bring to the boil. As soon as the mixture starts to boil, leave the porridge to bubble away until you get a beautiful, creamy, golden porridge.
- Warm berries While the porridge is simmering, put the berries, maple syrup and pinch of vanilla seeds or powder into a small saucepan and gently heat.
- Cook until the berries begin to soften,then mash some of the berries until you get a lovely sauce, leaving a few berries whole.
- Ladle the porridge into the bowls, add a helping of warm berries, a dollop of coconut yoghurtand sprinkle with chopped nuts – my favourite for this porridge is pistachios but any will do –and some micro herbs and edible flowers, if using.