In order to simplify meals in our house, for breakfasts and snacks we make up a warm bowl of gluten free porridge. Having the same thing for breakfasts may seem boring but in reality it is a comfort that never leaves me wondering “what will I make for breakfast today”? My dear husband prefers his Gluten-Free Coconut Granola but my little one and I eat this hot cereal instead. And have enjoyed it for almost a year now without getting tired of it.
In Africa, some tribes eat millet porridge every single day and sometimes at every meal. They are very healthy and thriving because they prepare their grains and seeds in a way that increases nutrient absorption and digestibility. Eating porridge with raw milk, butter or coconut oil, sea salt and a small amount of natural sweetener like raw honey or stevia and an added egg makes for a complete meal.
As a kid we ate grits all the time but with a high metabolism, I always got hungry after an hour. We ate our grits with sweetener but no butter. Unfortunately carbs do not hand on long but the attition of fat causes them to not only fulfill hunger longer but also assist in slowing down blood sugar levels. Growing children especially need good fats like eggs and coconut oil in order to be healthy.
Here is how we prepare our Everyday Porridge: First choose which grains or seeds you like to use. Quinoa, Brown Rice, Buckwheat, are just a few to choose from. For two people I grind about 3 cups of grain each week for our porridge. I store the flour in a jar in the fridge and take what I need each day. For brown rice and buckwheat it is not critical to soak your flour over night but amaranth, quinoa and millet must be soaked overnight (See: Why Soak Grains and Seeds).
For Unsoaked Grains: For 1 serving, Place about 1 cup of cold water in a saucepan. Sprinkle about 1/2 cup ground grains into the water and stir in one egg. Heat over medium heat until thick. Add desired raw milk, sea salt, sweetener and fat (butter or coconut oil). Do not skimp on the fat, that is your body’s longest burning fuel!!!
For Soaked Grains: Stir soaked mixture into about 1/3 cup of water and proceed with directions above.
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