Now is the time to alternate your green smoothie with a more warming morning ritual, such porridge. We have supercharged our porridge with important Ayurvedic anti-inflammatory spices to support your immune system throughout Autumn. We also love using Melbourne based Heal’r Rooted Powder in our porridge and almond golden lattes. Enjoy!
Ingredients:
- ½ cup organic rolled oats or quinoa flakes
- 1 cup almond milk (you can also use water or any milk of your choice)
- ¼ tsp ground turmeric
- pinch black pepper (this helps you to absorb the anti-inflammatory curcumin in the turmeric)
- ¼ tsp ground ginger
- 1/8 tsp ground cinnamon
- 2 pinches of Celtic or Himalayan sea salt (full of beautiful minerals)
- 1 tsp maple syrup (or 1/2 tsp coconut sugar)
- ¼ tsp vanilla extract (optional to taste)
- 1 tsp coconut oil (optional to taste)
Method:
- In a small pot over medium heat, add the oats and all the spices through to the salt.
- Add the almond milk, maple syrup and vanilla. Stir to combine and bring to a simmer. Cook for 2-3 minutes, stirring frequently or until thick and creamy. You can add more milk or water if you would like a thinner consistency.
To Serve:
Top your warm porridge with sliced banana (fold through to add a richer flavour as the banana sweetens when cooked), organic shredded coconut and 1 tbsp coconut or sheep’s yoghurt.
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