Oh my, what a discovery. I've been enjoying the Turmeric Magic Tea so much, when I came to make my porridge this morning I wondered to myself if these magic ingredients would work as a porridge. Indeed it does.
Now please don't be put off by the fact it has an ingredient commonly used for curry. I promise it won't taste like curry and there is no spicy heat either. The only heat will be from the ginger with it strong pungent flavours but won't burn your mouth so you can adjust the quantity depending on your taste. I add the ginger at the end because it's best eaten fresh and raw. Black pepper is an essential ingredient as it pairs very well with turmeric, multiplying its potency and anti-inflammatory properties. Trust me, you won't really notice it.
It's a lovely warming breakfast, as porridge always is, but it's the ginger that adds that extra layer on a cold winter's morning. It's great if you're suffering from a cold or you're surrounded by sniffly people. It will give your immune system a boost and it tastes pretty good too.
40g jumbo porridge oats
100ml boiling water
100ml almond milk
2 tbsp of milled flaxseed
5-8g of fresh root ginger (depending on taste), peeled and grated
1 whole lemon, juiced
1 tbsp honey or maple syrup
8g of fresh ginger, peeled and grated
8 turns of Black pepper
Half a tsp of ground turmeric
Half a tsp of cinnamon
2 tbsp Gogi Berries
Unwaxed lemon rind, grated (optional)
Put the porridge oats into a saucepan with 100ml of boiling water from the kettle and cover with a lid for 5 minutes.
Meanwhile, peel the ginger with a teaspoon (yes a spoon. Trust me, it works). Put all the ingredients for the sauce in a bowl and mix well.
Add the almond milk and flaxseed into the porridge and cook for 2-3 minutes, stirring occasionally.
Take the porridge off the heat and stir in your sauce. Transfer to a bowl and top with your berries and if you want that extra lemon kick add some shavings of the rind of the lemon. Finish with some black pepper and enjoy.