Porridge doesn’t ever get boring, don’t you agree? No matter whether it’s a hot summer day or a cold wintery morning, give me a bowl of porridge and I will be one happy lady! In this recipe I’m using nutrient dense millet grain, which is considered to be one of the most digestible and non-allergenic gluten free grains¹. Being a natural prebiotic, it does not feed pathogenic yeast (candida)², which makes it a great candida friendly cupboard ingredient.
Millet porridge was one of my favourite childhood comfort foods and my mum always used to make it savoury rather than sweet. I’m recreating mum’s super easy recipe but adding a little twist by topping it with avocado to make it extra creamy and more filling. Do I hear some alarm notes in your voice? ‘Is she mad using avocado in a porridge bowl?!’, you might ask but do give it a try if you haven’t already, I can assure you this is a great creamy marriage! If you’d like to see how to swirl avocado into a rose, you can watch my quick video here.
I’m looking forward to hearing your verdict on this one and thanking you in advance if you have taken the time to comment.
Have a great day.
- 1/2 cup millet
- 1 cup plant milk (I used unsweetened almond milk)
- A pinch of salt & pepper
- ½ avocado & pomegranate seeds for garnish (optional)
1. Bring the milk to a boil in a small saucepan.
2. Add millet to the saucepan and turn the heat down to medium low.
3. Add a pinch of salt & pepper, cover with a lid and simmer for around 15 minutes until you reach the desired consistency. You might want to add a little water at this stage if the porridge is too thick.
4. To make an avocado rose, cut the avocado in half. Remove the pip, peel off the skin and finely slice (cut size down). Gently press the avocado on one side and start forming a long line with avocado slices overlapping each other. Swirl the line into a circle/rose. Use a wide spatula when gently transferring the avocado rose to the porridge.
5. Garnish with pomegranate seeds just before serving (optional).