Don’t think I could ever be accused of hiding my love for turmeric.

Besides the fact that’s it’s got wonderful health giving properties, I, unlike many people, actually like the way it tastes!

So you could imagine my delight at the farmer’s market recently to come upon the most beautiful little jar of something I’d never heard of before… turmeric paste.

It only took one sniff (it smells like carroty-lemony-sunshine) for me to forget all about what I might actually do with all of this stuff (it’s a smallish jar, but it’s A LOT of turmeric and it must be stored in the fridge so I’m thinking I’d better use it within a month or so), and put it straight into my market basket.  And since getting this little baby home I’ve had turmeric on the brain!

I’ve put it into all my usual stuff… coffees and chai, soups, curries, even eggs and stirfries.  But a few mornings ago I had an idea that seemed just crazy enough to be… delicious!

One of my favorite winter breakfasts is porridge.  Just about any kind will do… quinoa, oats, rice, or semolina (which is like cream of wheat for all my American compatriots) are my usual “go-tos”.  I’ve taken to making the porridge thinnish and adding fruits (dried or fresh) along with ghee to give it a little unctuousness (something I need as a vata this drier time of year).

So this particular morning I remembered my turmeric bounty and decided to add a ½ tsp to the porridge along with some other local yummies that I’d picked up at the market.  The result was almost too good to be true, hence I’m sharing it here in hopes that you’ll enjoy it even half as much as I did! (it’s become a regular addition to the breakfast menu).

So here’s an approximation of the recipe (I still very much cook by feel).  Let me know what you think in the comments, or if you happen to come up with any variations that are too good not to be shared, give us a rundown of your “take” on this golden goody!

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Golden porridge with blueberries and almonds

Ingredients:

  • ¼ cup of coarse semolina (you can substitute cream of wheat but not the instant kind)
  • 1 ¼ cup of milk – I used a combination of coconut milk and water, but you could use anything that you like (cow’s milk, nut milks, rice milk, etc.)
  • Pinch of himalayan pink salt
  • ½ tsp of turmeric paste (or turmeric powder or grated turmeric root)
  • 1 tsp of ghee (optional)
  • ¼ cup of Coconut flakes (optional)
  • Fresh blueberries and almonds for serving (optional)

Directions:

Bring the milk, salt and coconut to a low simmer.  Gently add the semolina stirring constantly.  Add the turmeric and ghee.  Keep mixing until the porridge is thickened but not “sticky thick” (or whatever consistency you like).  Pour into a bowl.  Add a little sweetener if you like (I used a little bit of coconut sugar).  Top with fresh blueberries and almonds.  Enjoy!

1 Comment

  1. Kanitha on June 5, 2019 at 5:34 am

    Definitely going to try it

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