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. Recipe from Happy Food by Bettina Campolucci.
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.
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 yoghurt and sprinkle with chopped nuts – my favourite for this porridge is pistachios but any will do – and some micro herbs and edible flowers, if using.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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