Wednesday, April 3, 2013

Love of Raw Porridge

A staple for J and myself last summer in the Philippines.
I mentioned last blog article my love of porridge. This raw concoction pictured above became a staple last summer both in hot, tropical Philippines and Pickering, North Yorkshire in England.

I have a pretty healthy appetite and as much as I love the light raw porridges I've had in healing centers like Bahay Kalipay, this particular recipe is made for those who prefer some heartiness with their health food. A sustaining breakfast, I often didn't even start to get hungry until 2pm after a bowl of this stuff.

It's also pretty easy to whip up, so long as you have the ingredients on hand, the patience and time to soak the ingredients. A very good blender is also a must. In England, we were using a Vitamix, though in the Philippines, we were using an ordinary blender--I did worry that it started to sound like it was laboring through the job towards the end of our month there.

To prepare, I basically soaked the grains, nuts/seeds, and dates in drinking water. I would soak the almonds separately, then take the skin off. The chia I soaked in either almond milk or soya milk.

Oats with water and chia in soya milk (save half for topping) should be a good base, liquidy enough to get things going. Then blended it all in stages, so that I would have different textures. For example, I would put only half of the oats in at first. Then a quarter towards the end. The last quarter I'd mix in post blending. Then viola! Raw and hearty, full of fiber and energy.

It worked out that I would put all these things on to soak when I woke up, then practiced yogasana. An hour or so later, I would blend until the desired texture. I often top it with chia in soya milk. Then top that with some of the dry ingredients.

Buckwheat groats - soak this on it's own, as it can get very sticky, and rinse before adding

Sunflower seeds
Flax seeds

Chia seeds

Additionals: (blending optional)
Hemp hearts
Cacao nibs
Goji berries

For Sweetening or extra flavor:
Honey, agave and/peanut butter (love a touch of PB in the mix!)
In the Philippines, we have this great stuff: coco nectar! raw and diabetic-friendly

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