Anyone who has followed my journey for some years will know that a good intelligently-populated porridge is a key part of living well for me and my family. And by populated, I mean a bowl filled with variety and nourishment that is a far cry from the oats, water, milk and sugar on which many of us were raised. This combination often leads to a high glycemic load and the blood sugar dips that follow. Oats packed with protein, fats, spices and flavours can deliver a wealth of goodness that also sustains even the fastest metabolism until lunch.
Recently I have been working closely with Selina from At Your Best to anchor myself and my family in Ayurvedic cooking and medicine. It has been a beautiful journey and porridge in the morning has been a cornerstone for us all. I tend to use sesame oil to warm and ground, and when Erbology reached out with the invitation to co-create a recipe with their organic hemp oil I was happy to share this morning ambrosia with an added dose of one of my favourite oils – which is more locally grown and sourced, and a powerful (and balanced) source of anti-inflammatory omegas 3 and 6. I also apply the oil topically on irritated skin and it supports this organ well in healing, calming and regeneration.
In this recipe you will find a basic ayurvedic spice mix (turmeric, cardamom, cinnamon) as well as calcium-rich tahini – and, no sugar. Letting go of sweetness in the bowls has been a long journey for us but we benefit immensely from allowing the natural sugars to shine through, on the wings of a little salt. I have added some hemp powder as well for added nourishment; on other days we rotate nuts or whole hemp or pumpkin seeds. We like variety within the anchor of consistency 🙂
1 1/2 cups rolled oats
3 cups water
a good pinch of salt
1/2 tsp ground cardamom
1/2 tsp cinnamon or a cinnamon stick
1/2 tsp ground turmeric
1 tbsp tahini
1 tsp maca
1 inch freshly ground ginger
1 tsp hemp powder
a good drizzle of hemp oil
milk or nut mylk
poppy and pomegranate to garnish (any seasonal fruit is welcome)
In a saucepan, mix the oats and water on a medium heat until creamy. Then add the salt and tahini and stir quickly to create a whipped texture.
Next, add the spices, hemp powder and fresh ginger until well combined.
Remove from the heat and serve with oil, a splash of milk and fruit.