Posted by: Rachael | February 18, 2008

breakfast beginnings

We’ve all been told to start the day with a hearty breakfast. Those boxes of sugar-laden cereals in the supermarket, which should be in the confectionary aisle if the supermarket owners were being really truthful, do not count. And let’s face it, it doesn’t take a rocket scientist to work out that chocolate-coated extruded-at-high-heat puffs of anything lack nutrition.

Porridge has always been a staple for us – except for our foray into raw eating and then we switched to a largely unpalatable raw oat mix or overly expensive fruit and youghurt smoothies for a few months – but we’re back to porridge. Could be my Scottish heritage coming out. It’s certainly cheap 😉

Living in Auckland, however, means that the oats are not exactly *local*. We are able to purchase organic oat groats from a farm in the lower half of the North Island; that’s the best we can do right now. (The non-idealist alternative we fall back on when the others run out or we cannot borrow the oat flaker is ready-rolled-oats-in-a-plastic-bag-from-I-don’t-know-where-that-end-up-at-Pak-n-Save).

Ideally porridge is started the night before – soaking the oats in water with a splash of whey or lemon juice or yoghurt or kefir breaks down the phytates to make it more digestible. It also reduces the cooking time.

In the morning you just simmer the oats, adding a wee bit of sea salt and/or cinnamon if you wish, until they reach a porridgey consistency. Of course, you could eat them now…..but you’ll add to your energy boost and overall health-fitness-and-well-being if you add some freshly ground linseed (and any other seeds of your choice, for that matter).

Don’t forget to dollop on some fresh cream or yoghurt or coconut cream or butter and salt. Truly. It’s good for you. And if you like, have some fresh seasonal fruit on the side.


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