I am not one for fad diets. I like what I like and I eat what I want in moderation. Thankfully for me and my waistline I like my fruit and veggies plus I exercise a lot. I walk everywhere and teach ballet for a living so that keeps me fit and healthy. This allows me to treat myself once in a while. (O.K.. everyday.. I’m only human!)
I am a little late to the party when it comes to turmeric. I have heard no end from the celeb chefs and cooks about how wonderful it is but I was unaware of the actual health benefits. It’s commonly known for its anti-inflammatory properties so great for me as a dancer for my swollen aching tootsies. It’s also used to ease tooth ache, menstrual pain and in soothing bruises.
This porridge has plenty of warming spices and the coconut oil and the black pepper help the body absorb the turmeric into our system more efficiently. It may sound odd putting a spice into porridge that is commonly used in curries but it is truly delicious. To make it vegan use rice, almond or soya milk. For those with a sweet tooth add more honey.
- 1 cup of oats
- 1.5 cups milk (of your choice)
- The juice of 1 orange
- ½ teaspoon of turmeric
- ½ teaspoon of cinnamon
- 1 teaspoon coconut oil
- A grind or two of black pepper
- 3 tablespoons of sliced almonds
- Local honey to sweeten (to your taste)
- Pomegranate to garnish
- Start by adding the oats and milk to a saucepan and allow it to cook for about 5 minutes, or until bubbly.
- Add the spices, coconut oil, orange juice and stir frequently. If it gets too dry add more milk (or water)
- Finally add the honey if desired.
- Toast the almond slices in a small saucepan without oil until they turn slightly golden brown.
- Pour the turmeric porridge into two bowls and garnish with pomegranate, almond slices and a drizzle of milk.