Breakfast Porridge with Blueberries

Breakfast Porridge with Blueberries


This recipe is from Sally Fallon's Nourishing Traditions cookbook. And it's gooood!

Ingredients:
1 cup organic rolled oats
1 cup warm filtered water plus 2 tablespoons whey, yogurt, kefir or buttermilk
1/2 teaspoon real sea salt (it's not all white)
1 cup of filtered water
1 tablespoon organic flax seeds (optional)
1/2 cup organic blueberries

Note: For the highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes - truly a fast food. Those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.

Directions:
Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and 2 tablespoons blueberries for each bowl. Let stand for a few minutes. Serve with plenty of butter or cream and a natural sweetener like Rapadura, date sugar, maple syrup, palm sugar, stevia or raw honey. You may also wish to add crispy nuts or dried sweet coconut meat.

Makes 4 servings

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