millet porridge
With peach and goji berries
Yellow, soothing, ridiculously easy on digestion. This is the one to make when you need a bit of TLC and wonderful at supporting the Earth element which we are currently in, in Traditional Chinese Medicine - all about slower cooked foods, slowing down and grounding ahead of the colder months to come.
Serves 1-2
100g millet
200ml water (for soaking)
100ml water (for blending)
1 tbsp ghee
250ml milk
Pinch of cinnamon
Seasonal peach, chopped
Goji berries
Honey, to drizzle
Method
Rinse the millet, then soak it overnight in the 200ml water.
Next day, drain and rinse again. Cover with the 100ml water and blitz in a blender until fine, so you get a smooth paste.
Melt the ghee in a saucepan over medium heat, then add the millet paste. It will thicken almost instantly, more than you'd expect, into something like a white sauce.
Add the milk gradually, whisking as you go (a small sauce whisk earns its keep here). Keep going until it loosens back out into a porridge consistency. If you like it slightly runnier just add more mik.
Add a pinch of cinnamon while it cooks, or stir it through at the end, your call.
Pour into a bowl. Top with chopped peach, a scatter of goji berries, another dust of cinnamon, and a drizzle of honey. You can of course top it with anything you like - for the coming months why not try some stewed apple or rhubarb for a more seasonal boost.
If you want more recipes like this, come and cook them with me in the 3 Day Challenge.
Three evenings, your kitchen, me on the screen beside you.
3 DAY CHALLENGE
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3 DAY CHALLENGE *
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21st-23rd September