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Inflammation Fighting Recipe: PORRIDGE WITH CHAI-SPICED BUCKWHEAT AND CHIA SEEDS

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A plate of porridge topped with roasted pear halves sits on a white tablecloth. Next to the plate are a small bowl of honey with a honey dipper, and a plate of orange slices. A vintage spoon and a lemon wedge are also visible in the scene.
Estimated Reading Time: 2 minutes

This is my go-to winter breakfast, and the tasty toppings make it even more appealing to eat in the morning. The buckwheat grain provides the porridge a nice texture, while the fresh grated fruit adds a natural sweetness.  Not only this but these ingredients are a SUPER healthy way to start the day and fight inflammation with your daily dose of GLX3 😉

SERVES: 6–8

INGREDIENTS

  • 1 cup buckwheat, rinsed
  • ½ cup oats
  • 2 TBS chia seeds
  • 2 cups (any type) of milk
  • 2 cups water
  • 1 each Pear, 1 Apple  grated (keep skin on)
  • 1 TSP of ground ginger and cinnamon
  • ½ TSP each ground nutmeg & cardamom
  • 2 TBS (any type) nut butter
  • 1 TSP vanilla extract
  • 2 TBS honey (buy local if you can..even better!)

COMPOTE OF MIXED BERRIES

  • 1.5 Cups mixed frozen berries
  • Grated zest of 1 orange and juice 1 orange
  • ⅓ cup sugar
  • 2 TSP corn flour
  • 1 TBS water 

METHOD

Fill a bowl halfway with cold water and add the buckwheat and oats. In a separate bowl, combine the chia seeds and 1 cup of the milk. Allow both bowls to soak overnight on the bench.

In a fine strainer, drain the buckwheat and oats, then rinse thoroughly under cold water.

In a medium saucepan, combine the chia seeds with 1 cup milk, the buckwheat and oats, water, grated pear and apple, all of the spices, nut butter, vanilla, and honey. Cook on a low heat setting for about 30 minutes.  Stir often until the sauce is thick and creamy, adding extra water or milk as needed to maintain a soft consistency. Serve in bowls with your preferred toppings.

TIP FROM THE COOK: Porridge can be kept in the fridge for up to 5 days. Simply reheat each dish as needed, and if necessary, add a splash of more liquid.

COMPOTE OF MIXED BERRIES

In a saucepan, slowly bring the berries, orange zest and juice, and caster sugar to a boil. In a mixing dish, whisk together the cornflour and water until smooth, then add in the berries. Simmer for a few minutes, or until the juices thicken. Warm or at room temperature is fine. MAKES APPROXIMATELY 2 CUPS

SUGGESTIONS FOR THE TOP

Roasted figs with honey; fresh berries when in season; coconut yoghurt or regular yoghurt – plain or fruit; coconut yoghurt or regular yoghurt – plain or fruit; toasted nuts and seeds – almonds, macadamias, pecans, walnuts, hazelnuts, pistachios, sesame, sunflower, and pumpkin seeds; cinnamon-roasted pears or apples; poached rhubarb with raspberries; sliced banana and maple syrup; toasted nuts and seeds – almonds, macadamias, pecans, walnuts, hazelnuts, pistachios, sesame,

 

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