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Recipe: Breakfast Porridge
20 July

Recipe: Breakfast Porridge

For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes - truly a fast food.

1 cup oats, rolled or cracked
2 cups warm water
2 Tbsp activator like whey, natural unsweetened yoghurt or buttermilk (use can also use lemon juice or vinegar if you have a severe milk allergy) 
1/2 tsp salt
1 Tbsp flax seeds (optional)

Mix oats with 1 cup warm water and the activator, cover and leave at room temperature for at least 7 hours and as long as 24 hours. In the morning bring an additional 1 cup water to a boil with the sea salt. Add soaked oats, reduce heat, cover and simmer for several minutes. Meanwhile grind optional flax seeds in a grinder. Remove porridge from heat, stir in flax seeds and let stand for a few minutes. Serve with a knob of butter or cream and a natural sweetener like Rapadura, maple syrup or raw honey.
We also mix in some chopped fresh fruit and natural yoghurt.  

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