Turmeric porridge and warm berries
By Bettina Campolucci Bordi Serves2| Prep5 mins| Cook10 mins| Calories356(per serving)
110g (½ cup) millet
250ml (1 cup) water
160ml (2⁄3 cup) almond
milk or any plant milk
1 tsp ground turmeric
a pinch of black pepper
1 tsp coconut oil, melted
FOR THE BERRIES
100g (7⁄8 cup) raspberries
100g (1 cup) blueberries
1 tbsp maple syrup
½ vanilla pod (bean),
scraped, or ½ tsp ground
vanilla pod
TO SERVE
a dollop of coconut yoghurt
chopped nuts – hazelnuts
or pistachios
micro herbs and edible
flowers (optional)
1 Place the millet and the water in a saucepan over high heat and bring to the boil. Let it simmer for 5 minutes until the millet thickens and there is almost no water left.
2 Add the milk, turmeric, pepper and melted coconut oil and bring to the boil. As soon as the mixture starts to boil, leave the porridge to bubble away until you get a beautiful, creamy, golden porridge.
3 While the porridge is simmering, put the berries, maple syrup and pinch of vanilla seeds or powder into a small saucepan and gently heat. Cook until the berries begin to soften, then mash some of the berries until you get a lovely sauce, leaving a few berries whole.
4 Ladle the porridge into the bowls, add a helping of warm berries, a dollop of coconut yoghurt and sprinkle with chopped nuts – my favourite for this porridge is pistachios, but any will do – and some micro herbs and edible flowers, if using.
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Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!