Guest recipe by Danielle Copperman
This variation is definitely a new favourite. I love turmeric in most things, but this is like a turmeric latte in porridge-form. It’s great! I also know from previous research that black pepper helps the body assimilate (that’s absorb, to you and I), turmeric’s nutrients, and to ensure the body is making the most of what the turmeric has to offer.
It doesn’t really alter the flavour too much, and adding honey is a nice way to add a gentle sweetness. You’ll notice a variation topped with a knob of butter which is something my parents used to do when I was a kid. It adds a subtly salty flavour and the fat enhances the nutritional profile, and will see that fat-soluble nutrients are assimilated.
The sesame seeds and flax are just what I had on hand at the time, but you could of course add other nuts and seeds along with other toppings, such as fresh or dried fruit. Grated fresh turmeric would be a nice touch too. Jus sayin’.
Components (Serves 2)
200g gluten-free oats
200ml milk of choice (I use oat, almond or hemp)
1 tablespoon honey or other natural syrup of choice (like coconut sugar or nectar)
1-2 teaspoons ground turmeric (can add more to taste)
1 teaspoon ground ginger
Pinch of salt
A sprinkle of ground black pepper
1 teaspoon honey or other natural sugar or syrup of choice (like coconut sugar or nectar)
1 tablespoon sesame seeds
1 tablespoons ground flaxseeds
1 knob of salted butter, vegan butter or ghee (optional)
Ideally, soak all of the porridge ingredients, apart from the water, overnight or for at least 2 hours before cooking. Then, simply transfer the mixture to a medium saucepan set over a medium to high heat, add the 250ml water and bring to the boil. Once boiling, reduce to a simmer and leave to cook for a further 10-15 minutes, until thick and creamy. Add extra water, as needed, if the mixture seems too dry or too thick.
If you don’t have time to soak the oats before cooking, simply place all of the ingredients in a medium saucepan over a medium to high heat. Stir to combine then bring to the boil. Once boiling, reduce to a simmer and cook for a further 10-15 minutes, until thick and creamy. Add extra water, as needed, if the mixture seems too dry or too thick.