Golden Turmeric Porridge – An Immune-Boosting Recipe

This creamy, warmly spiced porridge is a great way to get a daily does of anti-inflammatory, cur cumin, the main active compound in the gloriously golden turmeric. A perfect winter breakfast to help prevent colds and flu too. Many of us are still in holiday mood. I speak as someone eyeing up an unclaimed box of chocolates whilst also contemplating when it is seemly to ask my lovely in-laws if they would like a glass of Prosecco (it is not quite 4 pm; but it is Boxing Day.).😉

This creamy, warmly spiced porridge is a great way to get a daily does of anti-inflammatory, cur cumin, the main active compound in the gloriously golden turmeric. A perfect winter breakfast to help prevent colds and flu too. What I should be thinking about is getting to the gym for a pre-flight workout. What I ought to be doing is making a family-sized pot of this Golden Turmeric Porridge (we could eat porridge any time – not just at breakfast). Instead, I am trying to pack for a trip home to Florida but failing miserably.

Gah, I hate packing. I’d rather go to the dentist than pack. But I love food, and we love finding yummy ways to get our favourite phytochemical (curcumin) in our daily diet. Curries are a bit more normal, of course, but why be normal? And why not have Prosecco at 4 pm? Okay, don’t answer that.😉

Enjoy the rest of your Boxing Day. Not sure what Boxing Day is, britishfood.about.com has the answer.

This creamy, warmly spiced porridge is a great way to get a daily does of anti-inflammatory, cur cumin, the main active compound in the gloriously golden turmeric. A perfect winter breakfast to help prevent colds and flu too.

Golden Turmeric Porridge

  • Servings: 1
  • Difficulty: easy
  • Print

This immune-boosting, Ayurvedic-inspired porridge is based on my Spiced Golden Turmeric Milk of a couple of years’ back. If you want to know more about what turmeric can do for you, do have a read as I have included loads of historical, cultural and health information, as well as useful links to people that know more than me. Scale this up and you can also cook it in a slow-cooker overnight. Also, it is generally accepted that pre-soaking of oats to be cooked is not necessary for maximum mineral absorption. xx

120ml (1/2 cup) plant or dairy milk (not fat-free)

120ml (1/2 cup) water

½ tsp ground turmeric

1/8 tsp ground cardamom

1/4 tsp ground cinnamon

3 grinds black pepper

3 pitted natural dates (medjool or deglet nour) OR honey/maple syrup to taste

45g (½ cup) porridge oats (numerous companies now have certified gluten-free oats, e.g. Nairns)

1 tbsp shelled hemp seeds or chia seeds

Toasted pecan nuts or other nuts and seeds that you fancy

1 tsp bee pollen – optional

Spiralised carrots – optional (adds lovely texture and natural sweetness)

Other optional add-ins: chaga or maca

Method:

1. If you are using the dates, blend them with the milk and water until smooth.

2. Simmer the milk and water very gently with the spices for five minutes. A gentle sustained heat, along with the piperine in the pepper and the fat in the milk, helps to activate the main phytochemical, curcumin, in the turmeric.

3. Add the oats and hemp seeds and stir occasionally until thickened to your liking – I do so for about five minutes.

4. Sweeten to taste if necessary, and serve topped with toasted nuts, bee pollen and the spiralized carrot.

golden turmeric porridge