TURMERIC MILLET PORRIDGE WITH BERRIES

Turmeric is loved all over the world for its vibrant colour, versatility, & unmistakable flavour. But this spice is so much more than that.

One of my favourite ways to use turmeric, while the weather is still cold & grey & the mornings are still dark, is to make an earthy, soul soothing, glow getting turmeric porridge.

TURMERIC MILLET PORRIDGE WITH BERRIES

INGREDIENTS: Serves 2

110g millet (can replace with oats)

250ml water

160ml Three By One coconut milk or any other plant or dairy milk

1 teaspoon Three By One turmeric powder

crack of black pepper

1 teaspoon Three By One coconut oil, melted

For the warm berries:

100g each of raspberries and blueberries

1 tablespoon Three By One coconut nectar, or liquid sweetener of choice

1/2 vanilla pod, scraped, or 1/2 teaspoon ground vanilla pod

To serve:

a dollop of yoghurt, plant based or dairy

chopped nuts

 METHOD
Put the millet & water in a saucepan over high heat and bring to the boil. Let it simmer for 5 minutes until the millet thickens & there is almost no water left. Add the milk, turmeric, pepper and melted coconut oil and bring to the boil. As soon as it starts to boil, leave the porridge to bubble away until you get a creamy, golden porridge.

While the porridge is simmering, put the berries, nectar & vanilla into a small saucepan & gently heat. Cook until the berries begin to soften, then mash some of the berries into a sauce, leaving a few berries whole.

Ladle the porridge into bowls, top with the warm berries, a dollop of yoghurt, & sprinkle with chopped nuts.