We woke to several inches of dense spring snow yesterday & it had me craving cozy food. Ya know – warm, spiced, hearty fuel that sticks to the belly & keeps you feeling satisfied all day – that kind of nourishment. My mind went to porridge & my belly growled for this simple comfort food.
The best things about porridge: it is packed with energizing plant protein & healthy fats; it’s an easy one pot/one bowl kind of meal; and it’s the perfect way to use on-hand pantry staple ingredients without having to go to the store. If you think you don’t like oatmeal, trust me. These five recipes will forever change the way you conceptualize & enjoy porridge.
Here’s the basic ingredients to include when creating a perfect bowl of hot, creamy bliss:
- Grain – local oats & quinoa work best
- Protein – nut butters, seeds & farm fresh eggs are my fave
- Milk – nut milks, oat milk, coconut milk (here’s a recipe for homemade mylk)
- Natural sweeteners – raw local honey, maple syrup, Medjool dates
- Toppings (get creative!) – nuts, seeds, fresh or dried fruit, yogurt, spices & herbs, etc.
Creamy Cashew & Date
Quinoa – 1 cup, cooked
Dates – 2 large, pitted & chopped
Cashew butter – 1 heaping spoonful
Cashew milk – 1 cup
Cinnamon & Cardamom – couple dashes each
Toppings – goats milk kefir, crushed cashews, cinnamon
Mix all ingredients together in a medium saucepan & bring to a gentle boil. Reduce heat & simmer, stirring occasionally until dates are soft & the desired consistency is reached, about 10 min.
Honey Nut & Seeds
GF Oats – 1 cup
Nut milk of choice – 1 cup
Peanut/Almond butter – 1 spoonful
Honey – 2 TBSP
Chia seeds – 1 tsp
Cinnamon – 1/2 tsp
Toppings – Hemp seeds, pumpkin seeds, chia seeds
Mix all ingredients together in a medium saucepan & bring to a boil. Reduce heat & simmer, stirring occasionally until desired consistency is reached.
Hawaiian Sunrise
Quinoa – I cup cooked
Coconut Milk – 1 cup
Maple Syrup – 1 TBSP
Toasted coconut – 1/4 cup
Chia seeds – 1 tsp
1 banana – mashed
Toppings – Toasted coconut, fruit (banana, berries, or pineapple)
Mix all ingredients together in a medium saucepan & bring to a boil. Reduce heat & simmer, stirring occasionally until desired consistency is reached.
Apple Pie
GF Oats- 1 cup
Apple – 1/2 cup, chopped
Nut milk – 1 cup
Dates – 3 large, pitted & chopped
Butter or coconut oil – 1 TBSP
Cinnamon & Nutmeg – dash
Toppings – toasted walnuts, cinnamon
Melt butter or oil in a medium sauce pan & add apples & dates. Cook a few minutes, until the apples begin to soften/caramelize. Add the remaining ingredients & cook stirring occasionally until everything is cooked & apples are as soft as you like them.
Savory & Spicy Spinach
Ghee – 1 TBSP
Onion – 1/4 onion, thin sliced
Garlic – 1 clove, minced
Turmeric & Coriander – 1 tsp each
Cumin & black pepper – 1/2 tsp each
Cayenne – 2 dashes
Spinach – 2 handfuls, chopped
GF Oats – 1 cup
Nut Milk (plain & unsweetened) – 1 cup
Salt – to taste
Toppings – egg, avocado, hemp seeds, parsley or basil
Melt ghee in a medium saucepan & add turmeric, coriander, cumin & pepper – cook a couple minutes until fragrant. Add onion & reduce heat to low, cooking until very soft. Add garlic & spinach & cook until spinach has reduced & wilted.
Add milk, oats, cayenne, salt & cook until oats are done. Meanwhile, fry or poach an egg to your liking in another pan.
Transfer to a bowl & top with egg, avocado, seed & herbs.
*Notes*
All recipes make 2 servings
Adjust the amount of liquid to reach desired consistency (can always add water if needed)
And of course, feel free to add/omit any of the ingredients
– Mary Beth Crain “Bread Body Spirit”
“Treat the food And all your utensils with love and respect. Work slowly and serenely, and meditate on all you have, and all you are about to give. Involve your kids in the process, too. Serve the meal with a big smile, say grace or have a moment or two of silence before you eat, and remember Sri Chinmoy’s words:
”Because food is life and life is God, both food and God are one.”
Wild Altar 
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