Friday, October 9, 2009

Porridge

That's what my brain feels like most days. But while Georgie has moved from colic to teething, things are generally easier in the Gascoigne house and I've managed to carve out a wee moment to actually make a blog entry! This is partly because Georgie, while more sensitive than Theo, and, as I discovered, far more reliant on a consistent nap schedule, is actually much more independent than he was during her waking hours. At not even 6 months yet she is crawling (more or less--and a good four months earlier than Theo did) and I find that if I baby proof the floor I can usually leave her there to play for most of the morning by herself.

It is also for that reason that I've felt free to experiment with cooking again. This recipe for porridge is one I got from my Nourishing Traditions cookbook, which focuses on traditional methods of food preparation as opposed to processed "food products" and so-called healthy recipes that cut out the fat-- and all the other things that are actually good for you. This recipe requires a little forethought but is worth planning ahead for. I'm not a carbs-for-breakfast person usually but since everyone at my house likes this so much, and it is also among the cheaper ways to eat a filling breakfast, I thought it was worth posting. Plus it's adaptable for fasting.

You'll need:

A cup of rolled oats (not quick oats)
2 cups of warm water
1 tbsp of full fat probiotic balkan style yogurt, or lemon juice
a pinch of sea salt
pinch of cinnamon (optional)

The night before (or the morning before) add one cup of warm water to the oats. Add the yogurt or lemon juice and stir. Cover them with a towel and leave at room temperature overnight. The water and the acids from the lemon juice or the whey in the yogurt will soften and sort of predigest the oats while they soak, making them quicker to cook in the morning and also easier to digest (plus yummy). In the morning add the other cup of water and the pinches of salt and cinnamon, and cook the oats for 5 minutes or so until done.

Now the best part is really how you serve this and with what. We are in the habit of pouring a few tablespoons of cream (either cereal cream or whipping cream--single cream for those in Britain) and topping it with maple flakes (dried maple syrup) and raisins. But you can add anything you like. Fruit, nuts, flax seed, syrup-- you name it. If it is a fast day simply prepare the recipe with lemon juice instead of yogurt and instead of adding cream use coconut milk. Viola! The yummiest porridge ever.