Breakfast Porridge

  • 1 cup oats, rolled or cracked
  • 1 cup warm filtered water plus 2 tablespoons whey, yoghurt, kefir or buttermilk (those with milk allergies substitute lemon juice or vinegar)
  • 1/2 teaspoon sea salt
  • 1 cup filtered water
  • 1 tablespoon flax seeds (optional)

For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes—truly a fast food.

Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and let stand for a few minutes. Serve with plenty of butter or cream and a natural sweetener like Rapadura, date sugar, maple syrup, maple sugar or raw honey. Serves 4.

Variation: Kamut or Spelt Porridge
Use 1 cup rolled or coarsely ground kamut or
spelt instead of oats.

This was taken from “Nourishing Traditions” by Sally Fallon and Mary Enig. The most used book in the Carlstrom House!

Lorraine Carlstrom