Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Vegan Food & Living Magazine > Vegan Food & Living Yearbook > Foodie fireworks November

Foodie fireworks November

Ignite the taste explosions from warming spices and tangy fruits

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


100g (7⁄8 cup) raspberries

100g (1 cup) blueberries

1 tbsp maple syrup

½ vanilla pod (bean),

scraped, or ½ tsp ground

vanilla pod


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.

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan Food & Living Yearbook
If you own the issue, Login to read the full article now.
Single Issue - Vegan Food & Living Yearbook
Or 699 points
Please be aware that this issue and other special issues are not included in any of the subscription options unless stated.
Annual Digital Subscription
Only € 3.92 per issue
Or 4699 points
Monthly Digital Subscription
Only € 4.49 per issue
Or 449 points

View Issues

About Vegan Food & Living Magazine

Make 2020 your best vegan year yet, with 101 fantastic seasonal recipes to inspire you in the kitchen!