I don’t need to open my eyes to know it’s still dark outside. I wrap the blanket a little tighter around my body while trying to hit the “snooze” button as quickly as possible. But before the alarm hits off again, I already slip out of bed to make my way into the kitchen. I’ve come to learn that there is nothing worse then getting up at a cold and dark winter night, than being stressed out on a cold and dark winter night. I usually trick myself into getting up on time by treating myself to a piping bowl of porridge. Right now I’m back at millet, one of my favorites ever since turning my back on wheat. I always add coconut oil and turmeric to it. The base itself provides me with just enough of the nutritional goods to keep me going until lunch. To make it more fund I add some crunch and mix the bitter from the raw cocoa nibs with the mild sweetness of the rice mal syrup.
And boy, isn’t it really beautiful to look at too? It looks like the whole universe unfolding right in front of me.
What’s your secret to getting up on time these days?
Warm millet porridge with turmeric in almond milk (vegan, fructose-free, gluten-free, low-FODMAP)
To save even more time, prepare the millet on the night before. No need to store it in the fridge either if you don’t wont to bother your stomach with a cold meal in the morning. Simply top it off with steaming almond milk as well as toppings of your choice and you are good to go!
Ingredients | serves 1
1/2 cup millet
1 tsp coconut oil
1/2 tsp dried turmeric
1 cup of water or plant based milk
1/8 tsp ground vanilla
rice malt syrup to taste
1/2 cup almond milk
Toppings: Blueberries, cocoa nibs, bee pollen, pumpkin seeds, rice malt syrup
Rinse 1/2 millet under warm water. In a small saucepan melt 1 tsp of coconut oil, add 1/2 tsp dried turmeric and roast for 10 seconds. Add millet. For a nutty flavor, toast millet on medium heat for 2-3 minutes.
Add 1 cup of water or plant milk of your choice, 1/8 tsp of ground vanilla and sweeten to taste with rice malt syrup. Cook for 4-5 minutes. Turn off heat, close with a lid and let sit for 10 minutes.
Warm and froth 1/2 cup of almond milk the help of a milk frother (like the one attached to espresso machines).
Scoop cooked turmeric millet into a bowl, pour over the frothed almond milk. Top with blueberries. Sprinkle with crushed cocoa nibs, bee pollen, pumpkin seeds. Sweeten with more rice malt syrup if you like. Enjoy!