Tahini Cardamom Autumn Porridge

I eat oats maximum twice a week, usually not even that, and when I do, I make sure they’re absolutely 100% organic. It’s not really the oats that are the problem, but the way in which they’re grown when not organic – usually with glyphosate, which, as we know, is extremely harmful to our health.

 

Just like homemade bread using organic ingredients, and raw, organic cow’s milk aren’t necessarily bad for us, rather it’s the processes they go through when not in their natural form, the same applies to oats. We’ve got to wonder what exactly is bloating us and making it ill, because it’s not the foods themselves, as our great-grandparents who ate these things regularly will tell us!

 

So in the autumn and winter, I do like a bowl of porridge! I do, however, despise boring porridge. It has to be interesting and yummy otherwise it just doesn’t excite me!

 

As the daughter of a Moroccan, tahini and cardamom run through my veins, and this porridge is my ultimate winter warmer.

 

Ingredients
Handful organic rolled oats
Cup of raw, organic milk (or water, or a mix of both)
Drizzle of honey
Large tbsp tahini paste
Drizzle of organic, natural maple syrup
1/4 tsp cardamom powder
Handful pistachios, crushed

Method
Add the oats and milk/water to a pan and cook on a gentle heat until soft. Add more liquid if it’s getting too thick.

As it’s cooking, add in some honey and the cardamom.

While it cooks on a low light, put the tahini in a small bowl with a few tbsps water and mix. Tahini will go thicker and harder the more you mix, so you’ll need to keep adding water in small amounts until it finally softens and you achieve the desired consistency.

Once it’s ready, add a drop of maple to sweeten.

Pour the porridge into a bowl, top with the tahini and add the pistachios.

 

With love & health,
Lauren

 

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