Recipes, rituals and other stories to realign the body and mind


Brunch, Breakfastdanielle coppermanComment

This winter, I have become reacquainted with porridge - a traditional breakfast option popular across the nation, but so underrated in my opinion. For me, it's not about the porridge (that's just oats and water, or milk at its best). It's about the flavours and the toppings. I have experimented with grains (using my favourite psuedograins like quinoa, amaranth and buckwheat), dairy free milks (which make it a hundred times creamier than water), fresh spices and herbs (i love cardamom or rosemary and basil) and toppings, such as fresh berries, compotes, almond butter sauces and much more. Today I decided that, seeing as it was nearer lunch time than breakfast by the time I woke up, i would have a go at savoury porridge. I used to be obsessed with risotto, and was eager to make a simpler, easier variation of it using gluten free oats. At lunch time, it's harder to find time to spend on cooking, and conventional risotto involves a lot of preparation and a lengthy cooking time. Here, I used a few of my favourite autumnal vegetables such as sweet potato and jerusalem artichoke. The artichoke brings a richness to the recipe and the sweet potato provides the perfect texture, and subtly sweetens the dish.

+ Perfect as breakfast, lunch or dinner, and delicious enjoyed hot or cold. Make extra and chill or freeze the leftovers for later on in the week/month.

1/2 Cup Water
1/2 Cup Coconut or Almond Milk
1/3 Cup Oats
60g Baked or Steamed Sweet Potato
1 Tablespoon Fresh Dill
A Few Sprigs of Fresh Rosemary
1/2 of 1 Jerusalem Artichoke, grated
1 Teaspoon Nutritional Yeast
1 Teaspoon Tamari
3-4 Tablespoons Grated Sweet Potato
1-2 Tablespoons Chia Seeds

Optional Extras
Chunks of roasted sweet potato or squash


Start by cooking the oats. In a large saucepan, heat the oats and the water together. When the oats begin to plumpen and the water is dissolving, stir in the coconut milk and the sweet potato. I prefer using steamed sweet potato, but grated with create just as much flavour. The cooked sweet potato makes the porridge thicker and more creamy. Stir the porridge constantly to break down the large chunks of sweet potato, and add more water if you think it is needed. Add the grated jerusalem artichoke, dill, rosemary, nutritional yeast and tamari, along with any of your other chosen ingredients (peas work well for a filling lunch dish). Simmer for 10-15 minutes, adding more water or milk as you think is needed. The porridge should resemble a risotto more than a porridge, due to the thick, creamy sweet potato sauce.

Truffle or Avocado Oil
Grated Beetroot or Jerusalem Artichoke or Sweet Potato
Tamari Toasted Seeds
Chopped Avocado
Poached or Halved Soft Boiled Egg
Fresh Herbs of choice
Homemade Spinach or Kale and Nut Pesto