Another blustery, winter day in Maine. Wind and snow gently tap against my window, then, like a dance, the flakes fall to the ground accumulating in the already mounting snow banks. It feels so long since Maine has seen this much snow at once: consistent and persistent. It brings me comforting and fond memories of living in the western Maine mountains. Even though I live in a little city now, the insurmountable snow brings me closer to the natural world and the joys of rural living.
It’s ideal to begin a chilly, snowy morning with a bowl of warming porridge. This grain-free almond based porridge is hearty, flavorful, and filling. Below I include a recipe that can last one through the week or enough mix for a family of four. This is a great basic mix for a sweet or savory breakfast. Depending on your palate, you can top your porridge with seasonal fruit and honey or stir in some grated cheddar and chopped scallions served with a fried egg on top. This is a versatile, protein-packed breakfast that can be whipped up in 5 minutes. I love that- delicious food in a snap.
As watch the snow, sip on my morning coffee and indulge in this bowl of satiating porridge, I feel intense gratitude for my warm home, full belly, and healthy and safe loved ones. I hope you join with me today in taking a moment to feel nourishment and gratitude.
Almond Porridge Mix
makes 4 servings
2 cups of almonds, roughly chopped
2 TBL flax seed meal or flax seeds
2 TBL chia seeds
a pinch of sea salt
- Add all the ingredients into a food processor. Blitz until the nuts and seeds are finely ground. At this point you can cook enough for 4 people or store the dry mixture. Recipe for 1 serving of carrot and raisin spiced almond porridge below.
Carrot & Raisin Spiced Almond Porridge
All the flavors of carrot cake, without the cake.
1/2 cup of dry almond porridge
3/4 cups milk (your choice), plus a little extra for serving (I used almond milk to make the porridge then kefir to serve, but to keep it vegan you can stick with almond milk or coconut yogurt to serve)
1/4 cup carrots, finely grated
2 TBL maple syrup, divided
1 TBL. organic raisins
1 TBL unsweetened coconut flakes
1 tsp. ground cinnamon
1/2 tsp. grated fresh ginger or a pinch of ground ginger
- In a pot, whisk the dry almond mixture, milk, carrots, 1 TBL maple syrup, raisins, cinnamon, and ginger over medium-high heat.
- Whisk the mixture frequently until it comes to a boil. Once it comes to a gentle boil, whisk and cook for about another minute.
- Pour into a bowl (it will thicken up a little more as it sits), add coconut, 1 TBL maple syrup, and a little more milk or yogurt, and if you want, a few more raisins and cinnamon to serve.