Thought you all would enjoy some warm wholesome recipes during our cooler time of the year, especially while it lasts.
I made Turmeric Chai and whole oat groat porridge for the Food Workshop in May which were a hit I believe and would like to share them with you all here.
Turmeric Chai is so delicious, wholesome and naturally heating, perfect at any time of day really. I use fresh turmeric and ginger but you can use dried spices as well. They do leave a sediment though. Bags of fresh turmeric and ginger are available at Cotter’s Markets in the City if you are not already growing it.
- 1 finger of grated turmeric
- 1 knob of grated ginger
- 6 cardamom pods
- 1 cinnamon stick or bark
- Honey to taste
- 2 cups of water
- 2 cups of milk (any type of milk that takes your fancy)
Put a pot of water and milk on the stove over a low heat. Note you can make this all on water or all on milk and during the warmer months of the year I tend to use less milk and more water.
Add the grated turmeric and ginger, smashed cardamom pods and cinnamon stick. Let this mixture simmer away adding the honey last just before serving. Once heated through it is ready to enjoy. You can reheat this brew and add more water or milk if needed.
For the whole oat groat porridge you will need a coffee grinder/magic bullet or something similar to ground the oat groats and almonds finely. I love this recipe because it is very simple to make, creamy and filling. Oat groats can be found at Sprout and I normally buy the insecticide free almonds which have been on special of late for only $19:95 a kilo at Family Life Organics around the corner from Yoga Health.
- 2 tbsp oat groats
- 1 tbsp almonds
- 1/2 cup water
Grind oat groats and almonds and throw them into a pot with water onto a stove over a low heat. You will need to stay close and stir occasionally. It will not take long for this to cook and thicken up.
- grated apple or pear
- sliced banana
- dried fruit
Add any of the above toppings or eat it neat! You can also let it cool down and have it cold or as a dessert, like rice pudding. Yum! Note that you can make porridge out of any grain – rice, millet, quinoa – using the same method as above.
I have had requests for a workshop on how to make the sprouted grain bread that featured in an earlier blog. So plan to do this sometime in August and thinking of doing a sprouted seed hommus, pesto or cashew cheese as well.
Until next time,
Enjoy the winter warmers.