|
Breakfast Porridge
Recipe from Sally Fallon in Nourishing Traditions
1 cup oats, steel cut or rolled, or coarsely ground in your own grinder
1 cup water plus 2 tablespoons whey, yogurt, or buttermilk
1/2 teaspoon sea salt
1 cup water
1 tablespoon flax seeds (optional)
For highest benefits and best assimilation, porridge should be soaked
overnight or even longer. (Ancient recipes from Wales and Brittany
called for a 24-hour soaking.) Once soaked, oatmeal cooks up in less
than five minutes-truly a fast food.
Mix oats and salt with water mixture, cover and let stand at room
temperature for at least seven hours and as long as 24 hours. Bring
additional 1 cup of water to boil. Add soaked oats, reduce heat, cover
and simmer several minutes. Meanwhile, grind flax seeds in a mini
grinder. Off heat, stir in flax seeds and let stand for a few minutes.
Serve with butter or cream thinned with a little water (a near-future
issue of The Scoop is being planned for information about the benefits
of animal fats in the diet), and a natural sweetener like sucanat, date
sugar, maple syrup, maple sugar or raw honey. Serves Four
|
