wholegrain

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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pizza. but not as we know it.

Pizza with Ruby Chard, Pomegranate & Walnuts

It rained and rained today. All day. Delicious. There were endless pots of tea and the fire loafing along to keep me company, along with what has to be one of the most comforting sounds in the part of my brain that registers such things. Rain on a galvanised roof. Isn’t it the best? I think if we ever have to leave this lovely farm on the hill for any length of time, I’ll pack a takeaway piece of corrugated iron and a watering can for my heart’s sake.

I watched the farmers sowing seed in the paddocks surrounding us yesterday and I knew we’d be in for a decent downpour. They’re the best barometer. It’s such a craft to be that in tune with nature. Another one of those things I aspire to these days. Can’t help thinking my farming intuition is still a way off though, after we had seven little chicks run out of the lavender bush yesterday. They’d just hatched into the world like a bundle of ping pong balls going in every which way. I had no idea their Mumma was brooding them into existence for the last 21 days. She did have an excellent hidey hole but I felt a little guilty at missing her making her way in to the chook yard each night for nearly a month. Ooops. No harm done, and more chooks as a result, but no elephant stamps for instinctual farming on my behalf. So I headed to back to more familiar ground. I made pizza.

Gluten free, and cheese-less, with ruby chard. You’re probably feeling sorry for me now. It’s really good though. A little smattering of pomegranate seeds and some of our homemade raw coconut yoghurt, with fresh walnuts and the greenest olive oil you ever did see from the Farmer’s Market. Woodfired, with the rain pummelling the roof. Did that help?

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Pizza with Ruby Chard, Pomegranate & Walnuts

makes 2 pizzas

 

500g organic GF whole flour mix

1 tbsp organic flaxseed soaked in 2 tbsp hot water

2 tbsp organic savoury yeast flakes

1 tsp sea salt flakes

15g dry yeast

50g extra virgin olive oil

3/4 – 1 cup warm water

 

1 bunch organic ruby chard, chopped

1 tsp sea salt flakes

30ml extra virgin olive oil

handful of organic new season’s walnuts

seeds from one organic pomegranate

 

coconut yoghurt (optional)

 

To make the dough, add the flour mix, savoury yeast flakes and salt to a large mixing bowl. Then combine the soaked flaxseed mix with the dry yeast, olive oil and warm water. Stir to incorporate.

 

Add the wet ingredients to the dry and knead together until you have a smooth ball of dough. Or as smooth as gluten free flours get!

 

Let the dough rise in a warm spot for an hour or so. Pre heat your oven to 200C. Even better, use a woodfired oven if you have one and preheat a pizza stone if you have one of those too.

 

Roll half the dough out between 2 pieces of baking paper and then place the base onto a hot pizza stone and into a preheated oven for about 12-15 minutes.

 

Add the roughly chopped ruby chard, stems and all, to a large bowl and pour over the 30 ml of olive oil and the teaspoon of salt flakes. Massage the chard with your hands until the oil and salt have worked their way into the greens. About 2 – 3 minutes.

 

Once the base is partially cooked, remove from the oven and add the ruby chard and walnuts. Return to the oven to cook for a further 10 – 12 minutes to just wilt the spinach and toast the nuts.

 

When ready, remove the pizza from the oven and add dollops of coconut yoghurt, pomegranate seeds and a good glug of olive oil.

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