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Turmeric, Cacao + Saffron Millet Porridge w/ Thyme & Maple Plums

First of all, I’m not quite sure how it’s been three whole weeks since I last posted a proper recipe – aside from the miniature ones on Instagram, I can only apologise and have no other reason than, life. Yep, you heard me. You know sometimes you just get completely caught up in general life things, admin, friends, family, business, nothing too exciting to be quite honest with you, but none the less it’s been a busy few weeks!I’ve been on a real turmeric kick as of late, I mean I it’s number one fan most of the time, but I think I over did it over the summer with one too many iced turmeric lattes and having a bad one – yes that is possible.. ok maybe not bad but more sugar tasting than turmeric tasting, I think it just put me off a little. Back here I am again, diving into any and everything turmeric, with of course some naughty additions to make the whole experience better. By naughty, I mean cacao, which isn’t actually naughty, it is in fact nice but that’s a boring word and it deserves more than that! I know turmeric and cacao isn’t usually a go to combo and often you’d have them separately, but both are equally as delicious, it seemed silly not to pair the two and see what happened – it was magic. Not only do I feel like I’m having an extra special latte in the morning but in porridge, woooaah, this is a whole new level of goodness for breakfast.

If you’ve been following me recently, you’ll know I’ve become increasingly interesting in the Plant Paradox saga. I’m fully aware of lots of peoples opinions/views on it, but having spent my own time researching, I can only say it has changed my way of thinking for the better. Essentially, cooking our foods is incredibly important, as well as what we are actually eating and despite some parts of the book, or paradox should I say, making it seem it’s against the grain, it’s not, it is simply teaching us to prepare out grains and legumes well, and of course cooking them correctly. To me it makes perfect sense, we haven’t always had to kitchen equipment we have these days, prep tools etc so pressure cooking things, soaking things, seems appropriate. Over time our bodies have changed and we’ve adapted to our environment. There are more diseases than ever, but also more cures. Every other person seems to have some sort of stomach issue or bloating problems, so I feel it’s time we take charge of that, soak up the knowledge and embrace it. To me, that’s mostly what ‘The Plant Paradox’ was or is, just more knowledge, another opinion based on some fact. Although I don’t agree with it all, it’s definitely been very beneficial and I’ve seen dramatic results in my overall health and wellbeing. Any who, this is a whole other topic that I’ve someone managed to ramble on about. The reason I mentioned it was because millet is one of the nly grains that doesn’t contain any lectins – which is what the plant paradox is essentially talking about. For those interested, I’ll happily write another post on it, or provide some links, but for the time being, let’s get into that sexy morning millet porridge!

Don’t get me wrong, I love my oats, but it’s nice to mix it up and get a little creative right?! Millet is just as easy to cook, although takes a little longer, so this is more of a weekend kinda’ vibe, or just if you have a bit more than 10 minutes in the morning. Millet looks a lot like quinoa but when cooked is a little softer and resembles steal cut oats a lot more. Perfectly spiced, this sure is a major power brekky!

What you’ll need: Serves 1

For the porridge:
½ cup millet
¾ teaspoon turmeric
1 tbsp raw cacao powder
¼-1/2 tsp saffron – this is very strong, so start with less
a few grinds of black pepper (to activate the turmeric)
1 tsp coconut sugar
¼ tsp vanilla extract/paste
pinch of sea salt
1.5 cups coconut milk or other plant milk (or half water, half plant based milk)

For the plums:
1 large plum – stone removed, sliced into thick wedges
1 tbsp maple syrup
3-4 tbsp water
1/2 tsp thyme
½ – 1 tsp cinnamon – I am all about the cinnamon, so often 1 tsp is about right

Additional toppings:
Tahini
Granola
Date syrup
Coconut milk – warmed slightly and poured over

What to do:

  1. First, rinse the millet under cold water. To make the porridge. Simply place all the ingredients into a small pan and stir. Bring to the boil and then lower to a simmer. Cook for around 6-8 minutes until the millet has soaked up the liquid, becoming a little fluffier and more ‘porridge like’.
  2. Whilst your porridge is cooking, you can make the plums. Chop accordingly and add to a shallow pan or saucepan along with the maple syrup, water, cinnamon and thyme. Bring to the boil and then to simmer to allow the plums to soak up the liquid. You want them to be soft but not so that they fall apart. If the pan starts to dry up, add a little more water and continue to simmer.
  3. Serve the porridge hot, add the plums, pour over the warmed milk, drizzle the tahini and date syrup and finish off with your favourite Dust Granola – I used the Orange & Cranberry flavour here.

A simple delightful twist on your morning oats, or not so oats should I say. I will add, that if you are not used to adding tahini to dishes like this, I very much suggest you start doing it. I love my almond butter oats, but tahini adds a different depth and I guess I different type of ‘nuttiness’. Having spent the week fighting a cold – one of those ones that doesn’t get to its full potential but the not so sexy cold voice, is not quite what I was going for. Until next time, enjoy.

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