Steaming bowls of goodness
OFF TO A GOOD START
Finding warmth in the depths of winter
By
LEAH VANDERVELDT
Mornings have always been a struggle for me. For as long as I can remember I’ve been a snooze button-hitting, grumpy, slow-paced, decidedly non-morning person.
I was also never really a breakfast person, especially in my teens and early 20s. When I decided to give running in the morning a try, I realised my body needed fuel very shortly after my a.m. jog around the park. With a few missteps along the way, I started coming up with nourishing, balanced breakfasts to keep me going, and once breakfast was reinstated as a part of my routine, I’ve never looked back.
Since then, porridge has been a beloved go-to meal for me. I use the word porridge (instead of the American oatmeal) to describe these breakfasts because they go way beyond oats — in fact, you can make pretty much any grain or even non-grain into a porridge. When it occurred to me that I can change up flavours in the form of new grains, toppings and healthy fats on a whim, I was hooked. With its versatility and cosy factor, it’s now the base I most often reach for.