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Healthy Breakfast Porridge

by Vimerson Health Team September 23, 2019

Healthy Breakfast Porridge

Have you ever heard the saying: “Eat breakfast like a king, lunch like a prince, and dinner like a pauper”? The saying was coined by famous author and nutritionist Adelle Davis, who is also an advocate for improved health through better nutrition. The idea is that you should start your day with a large breakfast, supplying your body and brain with the energy needed to achieve your daily goals. Lunch should be lighter, like a salad with salmon for example; and dinner then being simple (and nutritional) like a soup, leaving less digestion and work for the body while it should be sleeping.  It reminds me of the British with their large fried breakfasts, dinners at noon (called supper?) and ‘tea’ then in the evening which consists of a sandwich or their iconic beans on toast - not an advisable meal plan, but they have the structure down.
If you want to eat a breakfast fit for a health-conscious king then check out and try this delicious porridge recipe.
SERVES: 4     COOKING TIME: 15 MINUTES     DIFFICULTY: SUPER EASY
INGREDIENTS:
Porridge:
160g rolled oats
600ml milk  (soya milk, coconut milk )
Pinch of sea salt.
½ teaspoon of ground cinnamon
2 tablespoons poppy seeds 
1 or 2 tablespoons soft honey (you can also use maple or agave syrup)
Topping:
2 ripe bananas 
30g almond flakes
Method:
Add into a large pot the oats and the 600ml milk of your choice (you can replace the milk with water, however personally I choose to use any kind of milk over water). Place over medium heat and stir occasionally. Add now a tiny pinch of sea salt.
Bring to a steady simmer and cook for around 6 minutes, stirring often until a smooth creamy consistency. It happens that you walk away and get distracted and the porridge sticks to the bottom of the pot. Loosen with milk or water.  I use a non-stick pot which really helps to loosen sticky parts, and not to mention the cleaning afterward. Regardless of which pot you use, soak it in water immediately after use!
Turn off the heat. While the cooked porridge is still in the pot add in the cinnamon, poppy seeds, and honey, 2 tablespoons for a sweeter taste. Mix well and then divide it between the 4 bowls. 
To prepare the topping: 
Peel the bananas and slice.
Warm the almond flakes in a dry non-stick frying pan over medium heat for no more than 4 minutes, or until they became a slightly golden color.
Decorate each bowl with the sliced bananas and almonds flakes.

 

 

Enjoy your tasty breakfast, fit for a King or a Queen!
Marilyn, Vimerson Health.



Vimerson Health Team
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