Warming ‘Hygge’ Turmeric Porridge

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5th October 2017

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It’s that time of year. It’s still dark when your alarm goes off, there’s a slight bite of chill in the air and the ground is strewn with leaves and conkers.

We love the change of seasons but there is always a slight panic in Britain about the onset of winter. After visiting Copenhagen last winter, we realised that we just don’t do it as well as the Danes do and decided to adopt their concept of ‘Hygge’. Ie…replace panic about the impending winter with an excuse to go all out with getting cosy; fill your home/office with sheepskin rugs, light candles, turn up the heating (or if you’re lucky enough to have a fire then 100% light it as much as possible…we have ours on every evening during winter!).

This Turmeric Porridge is the perfect warming way to start your day in winter. And it’s nearly winter, so a good excuse to go OTT with the toppings (excuse the pun). This is also an ideal breakfast for on the go. Pre-prepare the night before in a jar, take to work with you the next morning and just add hot milk or water.

1 cup buckwheat flakes (or just oats if you prefer)
3 cups hazelnut milk (or any nut milk of your choice)
1 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom
1 tsp maple syrup

Suggested toppings;
1 banana
1 tsp chia seeds
1 tsp bee pollen
small handful of activated nuts (fancy word for nuts soaked overnight which makes them easier to digest)

Add all dry ingredients and 1 cup hazelnut milk to a jar (plastic containers disintegrate into food so use glass). Soak overnight. The next morning add this to a pan with 2 cups hazelnut milk. Simmer on a low heat for 10 mins, stirring regularly. Meanwhile, cut the banana in half lengthways, sprinkle with cinnamon and fry on a low heat for 2 mins. Turn up the heat for the last 30 secs so it goes caramely and slightly crispy. Once the porridge has reached a rich a creamy consistency, add to a bowl, top with banana, chia seeds, bee pollen and maple syrup.

Happy hygge xx