With the cooling weather comes more warming food, and one of my favorite warming dishes to make is porridge. I won’t go on too much about this here – there are a ton of porridge recipes on here which detail various ways to make it – including a step-by-step guide on how to make creamy, nutritious wholegrain porridge.
But what makes this different to all the other porridge recipes on here is that it is served with Golden Milk, a traditional Ayurvedic drink.
Ayurveda is an ancient Hindu system of wellbeing based around balance. While I don’t personally follow an Ayuvedic diet or lifestyle, I love the idea of this holistic approach to health and wellbeing, and the idea of using natural elements to create balance and harmony in life. For me, being healthy isn’t just about how much we exercise or how healthy we eat, it is about how we live our lives overall. Taking time to rest when we are busy, getting enough sleep, choosing to be happy (or working towards that) are all ways in which we can achieve overall good health and happiness.
Lately, I have been doing a lot of yoga – I have been trying to practice at least four times a week – and the results have been that I feel a lot more centred, balanced and stronger. In my class last night, my teacher spoke of how in a class earlier that day, one of her students commented that after practising yoga, she always felt both heavy and light. The yogi went on to explain that this balance was what yoga was about – it energises you, yet grounds you at the same time.
In day-to-day life, we often feel the need to be busy, and assume that stress as a by product of this is acceptable. But for most of us, there are always ways in which we can reduce business, reduce stress, and find balance. Easier said than done though, right? I think that we as humans are somewhat of an ongoing ‘project’, for want of a better word – we constantly grow and get better as we learn new pieces of information, experience new things and meet new people. And in that ongoing change, we have the choice to choose how we want to grow and progress – we can choose to find balance, or continue on as we are (which for some of you, may be the perfect balance in itself!).
One of the things that I love about having a blog is that it makes me consider my actions a little more, and be more accountable. In writing posts like this I am reminded of what’s important to me, and what I want to be and live by. And for me, I think that’s a pretty cool thing!
The inspiration behind today’s recipe is related not only to the cooling temperatures, but also the change in season normally going hand in hand with sickness. Turmeric has high anti-inflammatory properties and can help to strengthen the immune system, particularly important as the seasons change. Turmeric has many other benefits too. It can be used on skin to help alleviate the effects of eczema and to reduce pigmentation, and it can also be used as a natural teeth whitener. It’s also antiparasitic and antibacterial, and can be used on minor cuts and burns to assist with the healing process. It can also help to alleviate joint pain, working for some as a beneficial treatment for arthritis. There are many benefits to this powerful little root that make it a great inclusion to a healthy diet.
- 2Tbsp powdered turmeric
- 2 tsp ground cinnamon
- 1 Tbsp finely grated ginger
- 1 tsp ground cardamom
- ⅓ cup water
- 1 Tbsp coconut oil or ghee
- ⅔ cup rolled oats
- ½ tsp cinnamon
- ⅔ cup water or milk of choice
- 1 tsp turmeric paste
- 1 tsp raw honey
- 1 - 2 tsp turmeric paste
- 1 - 2 tsp raw honey
- 1 cup milk of choice (I love coconut here)
- ½ tsp fresh vanilla seeds, optional
- Add the ingredients for the turmeric paste to a small saucepan over low heat, and stir well to combine - it should form a thick paste. If the paste is too thick, add another tablespoon or so of water to thin slightly. Continue to cook over low heat for around 10 - 15 minutes.
- To make the porridge, combine all ingredients in a small saucepan and cook over low to medium heat for 15 minutes.
- To make the Golden Milk, add the paste, honey and a Tbsp or two of the coconut milk in a small saucepan over low heat, and stir together to form a fairly runny paste. Continue to add the remained of the milk, stiring continuously. Heat until simmering, stir through the vanilla if using, and remove from heat.
- To assemble, divide the porridge between two bowls, and pour half the Golden Milk over each. Top with your favorite porridge toppings, and enjoy immediately.
Katie @ Whole Nourishment says
I look forward to this time of year because it means our weather has a good chance of overlapping, especially considering where I live. It’s been cool and rainy this week. This porridge was so perfect this morning and has helped me get out of a week’s worth of uninspired breakfasts. Thanks Dearna, I really love this take on porridge. And I mixed in the leftover paste with milk so I will be making this several more mornings. :-)
I literally am loving the cooler weather. These crisp cold mornings are just divine. I totally agree us humans are somewhat of a working progress all the time and I agree blogging is one way to keep us accountable too. Also this recipe looks so good. I love the old turmeric milk around at the moment and adding it into porridge for a crisp morning – oh hello! Your photos are also so beautiful, get me every time!
Cassie Tran says
I’ve seen turmeric everywhere and it only makes sense if I try it as well! This is such a beautiful bowl of liquid gold for sure!
Hi, this looks amazing. I love porridge, but can’t eat oats at the moment. Do you think the golden milk would work with a substitute for the porridge? Like quinoa flakes? By the way, your photos are beautiful. Thanks.
Hi Denise! Yes, you could definitely use a substitute here – quinoa or rice flakes should both work beautifully – though you may need to alter the amounts of liquid slightly. I’d keep an eye on it as it cooks and start with slightly less liquid then add a bit more as and when needed. And thank you so much for your kind words! – D x
Awesome, I will give it a go on the weekend. Thanks for your response. Your recipes are gorgeous x