ayurvedic + gut-friendly savoury oats

A warming bowl of porridge is so much more than a plate of food. Share it with a friend and it becomes a topic of conversation. Make it after a long day and it becomes a source of comfort. Let your imagination run free and it becomes a creative outlet.

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I think bowl foods are the best foods. Eleanor from Blue & Aquamarine and I created this recipe together, on a rainy afteernoon in my kitchen. The result was a fresh take on savoury porridge, featuring loads of toppings (because if you aren’t topping your porridge, what are you doing with your life, really?)

A few weeks ago, the Wise Herb Company sent me their Ayurvedic Turmeric Spice Powder – a blend of turmeric, black pepper and ginger. If you haven’t fallen in love with all things turmeric yet, now is your chance to! It’s incredibly versatile – turmeric lattes, smoothies, curries, dhals, dressings, sauces and of course, oats… The possibilities are endless. I really enjoy working with spice blends, which can bring an extra depth to your meal.

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We added a fried egg, coriander and spring onion, kimchi, mushrooms + spinach, avocado and slivered almonds. All the good stuff. It’s balanced, filling, and easy on your digestion, thanks to the fibre-rich oats and kimchi. Not to mention it’ll look awesome on your instagram feed (because sometimes, you just wanna eat something pretty.)

This would be a great meal to prepare for yourself (and a friend!) in the evening – especially if kitchen therapy is your kinda therapy. You can add as many toppings as you like; hummus, crispy bacon and Parmesan would work beautifully, too!

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First, we cooked about a cup of oats (for 2) with 2+ cups of water on low to medium heat. The longer they cook, the better. We let them cook for about 20 minutes, giving us enough time to prepare the rest.

Eleanor was on chopping duty: a handful of mushrooms, spring onions, coriander and 1/2 an avocado each. We cooked up the mushrooms and spinach with some garlic in a little olive oil and set aside.

I fried an egg until crispy (poached was option number two).

By this point, the porridge was silky smooth. We added a splash of oat milk, a splash of soy sauce, a pinch of salt and a teaspoon of turmeric blend.

We assembled it very simply; a ladle of porridge, all the toppings, a pinch of red pepper flakes and some almonds

 

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And there you have it, delicious savoury, turmeric oats!

You can find Eleanor at greenandaquamarine.com, and on instagram.

Looking for the video tutorial? Follow me on instagram!

The Wise Herb Company: thewiseherbcompany.com.

 

 

 

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