Despite the fact that it has been unseasonably warm so far this month, 3.8C above average according to the Met Office today, the blustery winds, grey skies and wet weather have had me reaching for porridge in the mornings. I’m a big fan of porridge, far from being a boring breakfast, it makes a great base for adding all sorts of flavours to make the start of the day more interesting.
Fresh turmeric root is a new ingredient to me and, judging by the questions customers ask at work, it’s relatively new to a lot of people. Most people who ask about it have heard that it is supposed to have very good health benefits due to the anti inflammatory properties of the active component curcumin. There are also other benefits linked to turmeric and Kellie at Food To Glow has written a great summary with links to further reading, definitely worth a read. Her post also includes a recipe for a delicious spiced turmeric milk which is what inspired me to try adding turmeric to my porridge in the first place, so thank you Kellie!
In addition to finely grated turmeric root, I also use freshly grated ginger, a pinch of black pepper, ground cardamom and ground cinnamon to make an extra warming spicy bowl of porridge. The black pepper may sound odd but it helps to bring out the benefits of the turmeric, and also gives a milk kick to wake you up. As I like my porridge sweet I tend to add some coconut sugar or a drizzle of honey to serve and then sprinkle with some mixed seeds. My current favourite combination is sunflower, pumpkin and sesame seeds mixed with cacao nibs. Sometimes I add fruit and yoghurt to my spiced porridge as well if I have it to hand. I’ve discovered that stewed pears work brilliantly with the spices in this porridge.
- 50g porridge oats
- 250ml almond milk or milk of choice
- thumbnail sized piece fresh turmeric root, peeled and finely grated
- thumbnail sized piece fresh root ginger, peeled and finely grated
- pinch freshly ground black pepper
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1-2 tsp coconut sugar to sweeten - optional
- mixed seeds
- cacao nibs
- fresh or dried fruit
- stewed fruit
- Place all the ingredients except the sugar in a small saucepan over a medium heat and bring to the boil stirring occasionally.
- When bubbling, reduce the heat slightly and stir regularly whilst the porridge cooks through for 4-5 minutes.
- Remove from the heat, stir through the coconut sugar if using and then transfer to a bowl and serve topped with the garnish of your choice.
Obviously fresh turmeric root can be used in curries in place of ground turmeric but here are a couple more recipe ideas here for using fresh turmeric root that aren’t curry.
Healthy Chai Latte – Franglais Kitchen.
Turmeric mango lassi with black pepper candied almonds – Veggie Desserts