you put turmeric in your porridge?

Oat Porridge with Turmeric, Coconut Oil & Bee Pollen

Is is just too weird to have porridge with turmeric? And coconut oil? Gawd, it’s sounding like a curried breakfast, but honestly this is good stuff. We all know how fabulous turmeric is. I love it. Juicing it, grating into sandwiches and salads and yes, adding it to curries, but a couple of weeks ago when I was in Sydney, was the first time I’ve ever thought of putting it into porridge. The beautiful little organic cafe that was our Surry Hills local, when we were local, had porridge with fresh ginger on offer, so I ordered that with almond milk and cinnamon and while I waited for it to come, I patted people’s dogs and thought of all the other things I could pack into porridge. Wondering if turmeric would work, I added coconut oil too. Sometimes brains work like that right? Tenuous about one decision you go the whole hog and find yourself throwing way more than just turmeric in there. So here’s the porridge, with turmeric, coconut oil, bee pollen and 60 year old honey. I might do ginger next time too.

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Oat Porridge with Turmeric, Coconut Oil & Bee Pollen

1 cup organic rolled oats (or quinoa flakes for a GF version)

1/2 tsp Himalayan salt

1/2 tbsp organic turmeric powder

1 tbsp organic bee pollen

1 heaped tbsp virgin coconut oil

2 cups milk of your choice

organic raw honey, to taste

 

Put the oats, milk and salt into a small saucepan and cook until oats are tender. You may need to add extra milk or water depending on the kind of oats you have.

When the oats are cooked, remove the pan from the heat and add the turmeric and coconut oil. Stir through and serve into bowls sprinkled with bee pollen and drizzled with honey. I always add extra cold milk to mine so I can eat it faster. Goldilocks syndrome.

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time for the good stuff

Green House Salad

Life’s been a tad nuts out here on the hill over the last month. Well actually not much of it has been on the hill if I think about it because we haven’t been here much. All good stuff but just lots of it. At once. And then we decided to adopt a piglet. You know it goes. So it was really great to get back into the garden and literally ground things a bit after so much running around.

We had a whole afternoon following the Farmer’s Market on Saturday, just to spend any way we wished. Given the preciousness of such a notion it was an easy choice to pull on my old jeans and walk into the greenhouse without any plan but to hang out and see what needed attention first. I love days like that. Sidetracked from one thing to another in a circle of planting red kale seeds, drinking tea, making gravel paths, shovelling cow pats, patting cows, playing with pigs and picking roses for our bedroom.

Lunch was part of things too. Of course. And the greenhouse has become more like a private supermarket now, so sitting at my little potting up table became a chance to put a salad together in my head from what I could see. It might not be the world’s most incredible creation as just a salad, but somehow adding that elusive quality of just picked and hand tended made this salad seem way fancier than it might have seemed to anyone just passing by our kitchen table. Good stuff.

 

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Green House Salad

serves 4

 

1 large handful organic purple beans

1 large handful organic snowpeas

1 small handful organic pea tendrils

1 organic lebanese cucumber

8-10 fresh organic borage flowers

1 organic white witlof

1 cup organic raw walnuts

2 tbsp organic honey

1 tsp Himalayan salt

2 tbsp organic Dijon mustard

4 tbsp lemon juice

1/3 cup lemon extra virgin olive oil

1 tbsp honey

salt and pepper to taste

 

For the honey salted walnuts, massage the honey into the walnuts and sprinkle with salt. Spread onto a baking paper lined tray and toast under the grill until caramelised, about 4-5 minutes. Cool.

Blanch the snowpeas in boiling water for no more than 1 minute and then plunge them into an ice bath to immediately cool them. Top and tail the purple beans but leave these raw to preserve their beautiful purple colour.

Cut rounds of cucumber and separate the leaves of the witlof.

Toss together with the pea tendrils.

To make the vinaigrette, mix the mustard, lemon juice, olive oil and honey together and season to taste.

Put all the salad ingredients into a pretty bowl and gently mix through the vinaigrette. Top with the borage flowers and cooled walnuts and serve.

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