It’s day 9 of my elimination diet.
So far I think I’ve been doing pretty good! I’ve been trying a lot of new recipes over the past week and some of them have been great and some not. Last week I decided to make my own coconut milk yoghurt. The thought of a creamy, coconut-y, slightly tangy bowl of yoghurt sounded amazing to go with the buckwheat granola clusters I had made earlier. The only problem was that I didn’t have a way of keeping my yoghurt at exactly 110˚F for 8 hours. So I decided to be “thrifty” and use my portable heater between two chairs with a cardboard box on top to trap the heat.
And it worked.
I mean, I managed to keep it at 110˚F for 8 hours, I didn’t say the yoghurt worked. At first it was all slightly sour and stuff but by the next day when I opened up the container it managed to smell exactly like….eggs. Oh mmm, who doesn’t want to be eating a bowl of egg flavoured coconut yoghurt?
So that one was a bit of a failure.
But, today I made a lovely, warming bowl of porridge. See, for many in the northern hemisphere spring is starting to crop up. Birds are chirping, the sun is shining, buds are peeking out of their branches and people are getting their bikes out in preparation for biking weather. But no, not here, not in Toronto. It’s still well below zero, still no signs of spring, and no signs pointing toward me biking around in shorts any time soon. It’s winter. So I made myself something warm, hearty, and slightly colourful to cheer myself up since I know spring isn’t coming any time soon for me.
What I made was a pumpkin pie millet porridge topped with buckwheat granola clusters, pecans, flax meal, and maple syrup. The nutmeg and cinnamon give this dish a warming and comforting feel while the millet gives a nice change from the usual oatmeal.
Apparently millet is what bird feed is made up of. But I don’t mind eating bird food if it tastes this good.
Pumpkin Pie Millet Porridge
Makes 3 servings
Adapted slightly from Sarah Britton’s Recipe at My New Roots
1/2 cup of millet (soaked in water for 8 – 24 hours)
1/2 cup of canned or homemade pumpkin puree
a pinch of sea salt
1/2 vanilla bean split and scraped or 1 tsp of vanilla essence
a pinch of cinnamon
a pinch of nutmeg (freshly grated, if possible)
2 cups of almond coconut milk or almond milk
a few tablespoons of maple syrup to taste
buckwheat granola clusters, chopped pecans, flax meal, and shredded coconut for topping
Drain and rinse the soaked millet. Combine in a medium pot with pumpkin, salt, vanilla (bean and seeds), spices, and almond coconut milk. Bring to a boil on medium heat while stirring frequently. Turn heat down to low and cover and simmer for about 15 minutes, stirring every few minutes. Texture should be rather liquidy but if not, add a bit more milk. Remove vanilla bean. Add maple syrup according to taste (I added about 2 tbsp). Portion into bowls and top with extra milk, maple syrup, buckwheat granola, flax, coconut, and whatever else you’d like.