I am real porridge addict, I just never seem to get tired of it. I imagine I am not the only one. I often tell my clients, variety is the spice of life and I like to take a leaf out of my own book by having variations of my favourite dishes. Millet is my no. 1 porridge ingredient at the moment, so I thought I would share it with you. Be careful though, it’s so good, you might find it difficult going back to the traditional oat. I will have some more porridge options coming up over the winter months though, so no worries about that.

Now, why millet ? I have to admit the first time I saw it, it reminded me on my pet budgie, whose name was butchi, and who used to munch away those tiny grains daily. It’s not only good for budgies though, it’s good for us too. Millet is gluten free and rich in gut health promoting insoluble fibers, which I love because it is easy to digest for most people, and as a psoriasis sufferer I try and stay away from gluten as much as I can. Technically speaking it actually isn’t a grain but rather a seed, which may explain the absence of gluten. Millet also is an excellent source of minerals such as copper, manganese, phosphorus and magnesium. Now, magnesium is one of my favourite relaxant and energy production supporting nutrients. It also acts as a co-factor for over 300 enzymes, so it is needed for many bodily functions. That’s why I like to stock up on magnesium rich foods, especially during stressful times.

When preparing whole grains, I like to soak them well before cooking as it helps to break down their protective layer of phytic acid. This makes them easier to digest and reduces the cooking time, which is always a bonus.

Phytic acid is the principal store for phosphorus in seeds, grains and pulses, it is thought to support the growth of the seed. However, it is hard to digest for humans and acts as an anti-nutrient, which means it has a high mineral binding potency, especially for iron and zinc and may inhibit their absorption. Therefore it’s a good idea to remove the phytic acid through soaking or fermentation. So, it comes at no surprise that you will almost always find some kind of grain or seed sitting around on my kitchen counter, soaking in water.

Millet porridge really does not take much time to prep at all. I tend to start the soaking process in the evenings before going to bed. That way the grains are ready for breakfast the next morning or dinner in the evening. You can easily leave them soaking for two or three days, just make sure the grains are always covered with plenty of water and best to put a towel on top, just to keep any peckish bugs away. 🙂 Rinse well with clean water daily and before further preparation.

As a porridge topping I chose one of the regulars on my autumn menu -a deliciously spiced plum compote. Plums are not only super yummy but also rich in soluble fiber and have shown to help support digestion and blood sugar balance. There are over 2000 varieties of plums available, so you will be spoiled for choice this autmn.      Being in Germany, I chose the traditional plum called ‘Zwetschge’, as you can see in the picture. Aren’t they just so pretty? These beautiful purple fruit are also rich in antioxidants called phenolic phytochemicals, these include flavonoids and phenolic acids.

Now, let’s get started. Here is what you need and how to prepare it:

Millet porridge with spiced plum compote

Ingredients ( ideally organic): serves 2-4

Millet porridge:
200-400g whole grain millet – soaked in fresh water over night
1/2 vanilla pod (scrape out and add content and pod to the porridge)
250ml-500ml oat or rice milk
125ml-250ml fresh water
2 medjool dates (optional)
a pinch of sea salt ( optional)

Plum compote:
500g fresh plums
200-25ml fresh water
4 medjool dates
4 prunes (optional)
1 cinnamon stick
1 star anise
2 cloves
1/2 tsp ground ginger

Method:
1. I usually prepare the compote the day before or if it’s a Saturday and I am not in a rush I like to cook it fresh. All you need to do is to remove the pits ( stones). This is easiest done by cutting the plums in half. Once de-pitted, cut in quarters to give them a nice shape for the compote.

2. Then simply place the plums in a pot, add the water, spices and the dried fruit, bring to a boil, turn down the heat and simmer for 15-20 minutes. Check on them now and then to make sure they have enough liquid to cook in. Once cooked, set aside to cool or enjoy straight away. The compote will keep in the fridge for a week or so, but usually it’s eaten before that time 🙂 .

3. For the millet porridge rinse the soaked millet, place in a pot, add the milk, half the water, the vanilla pod and dates. Bring to a boil, then turn down the heat and simmer until rich and creamy, keep stirring adding more water if needed. Sometimes more liquid is neded, it just depends on the grains and how long they have been soaked. Adding a pinch of sea salt gives this delicious porridge a bit of an edge, but you want to be careful not to overdo it with the salt.

Serve the porridge with the cold or hot compote and for and extra crunch add some plain nuts or seeds. A pinch of cinnamon work a treat too.

That was easy wasn’t it 🙂 ?

Enjoy xx