SOAKED BERRY BLISS PORRIDGE — GLUTEN FREE
I ‘m SUPER excited to have Kate from VeguKate guest blog for me and share one of her favorite gluten-free breakfast recipes. Kate and I are very similar; she is a lover of whole, fresh, plant-based foods. Most of her recipes are gluten-free naturally, as she only uses fresh, plant-based foods. Follow her for a non-stop source of beautiful, bright photos of all the healthy creations she makes in her kitchen. They won’t disappoint! She is taking over today and sharing a perfectly gluten-free, stunningly bold and energizing breakfast.
“My name is Kate, and I am the blogger, photographer, and writer of Vegukate – a food blog that focuses on health and wellness through whole foods. Although I’m completely obsessed with leafy greens, you-pick berry farms, and fresh produce now – I haven’t always been a health nut. In fact, I found myself among the honorary members of the ‘freshman 15’ my first year in college, where I subbed out real foods for pizza, cartons of ice cream, and Chinese takeout at most meals. The closest thing I got to a salad was a caesar wrap stuffed with fattening dressing and iceberg lettuce. Ick. When I finally had it with feeling sluggish and lazy I decided to make a change – I cut out processed foods, dairy, meat, and anything else that didn’t make me feel my best. I started cooking, shopping the farmer’s market, and making positive changes to my health and lifestyle. For the first time in a long time, I felt sparkly again :)”
“Fast forward to now: I currently live in Portland, Oregon where I attend the National College of Naturopathic Medicine where I’m studying for my Master’s Degree in Nutrition. I love, love, love farmer’s markets, fresh flowers, oatmeal, frozen mango, avocado, long walks, exploring, and traveling the world. With my blog, I want to show you, or should I say vegukate you, on how easy and delicious eating whole foods can be. I want you to learn how living a healthy lifestyle will make you happier, bolder, and brighter. I want to teach you that you don’t have to consume a restrictive diet, count calories, or eat gross weight loss bars to be healthy. More than anything, I want you to get on this nutrition journey with me, and to become the best and most vibrant version of yourself. ”
Soaked Berry Bliss Porridge
“As a kid, I used to despise oatmeal, porridge, and anything oat-containing. Can you believe that? I would only find it someone palatable when the bowl contained heaps of brown sugar or those magical hatching dinosaur eggs that turned oatmeal orange or purple – does anyone remember those?”
“Despite loathing the stuff, my mom served up oatmeal at least once a week – Oatmeal Wednesday – and I sourly ate the bowl. I’m sure it became a surprise to her, in that just a few short years, I learned to L-O-V-E oats. In fact, I became an oatmeal monster, eating it nearly every morning with every single combination under the sun. Not only that, but I traveled with oats in tow – Italy, Greece, Ireland, Thailand – such a lovely (and fiber rich) travel companion.”
“Anyways, oats. Humble old rolled oats. Raise your hand if you’re a fan! If you are – then yay! If you’re not an oatmeal fan, or you’re kids are oatmeal haters, then this recipe may be for you. Perhaps you dislike oatmeal because it makes you feel incredibly bloated and gassy – as that does happen to some people who consume oats. The extremely good news is that soaking your oats overnight with an acidic medium (lemon juice in this case) really enables happy breakfast digestion. Soaking oats with something acidic enables the break down of phytic acid – a naturally occurring acid found on the outer layer of bran, and in nuts and seeds. Phytic acid tends to bind with calcium, magnesium, iron, and zinc in the intestinal track – making their absorption that much harder, and potentially resulting in mineral deficiencies. Soaking reduces this acid and also makes all the other nutrients that much more digestive friendly. That means that this porridge is incredibly filling and delicious, but won’t leave you feeling like you ate for two!”
“Of course, the color of these oats is super lovely too. The purpler the breakfast – the better, I always say! The beautiful deep purple color comes from antioxidant abundant and delicious berry milk – made by simply combing nut milk and berries in a blender with some sweet raw honey and lemon juice. It’s then poured over our oats and chia and left to sit overnight where it will thicken up and form a delicious pudding porridge of goodness. You can eat this porridge cold, at room temperature, or even gently warmed up on the stove. I love topping it with extra berries, walnuts, dried figs, hemp seeds, and a sprinkle of goji berries for crunch. If you’re feeling extra creative, you can blend up the entire jar of soaked oats with some added water or nut milk to create a thick and divine smoothie – and to camouflage any form of oats for the oat-haters! If you end up with a purple tongue, it can’t be the worst thing in the world! Right?”
Beautifying berries + creamy nut milk + sweet honey + digestive enabling lemon juice + humble rolled oats + thickening and super chia = The prettiest, purplest porridge ever!
- 1 cup nut milk (almond and cashew are delicious)
- 2 teaspoons fresh squeezed lemon juice
- ½ cup blueberries (fresh or frozen)
- 1 cup blackberries (fresh or frozen)
- 1-2 tablespoons raw honey (more for extra sweetness)
- 1 cup rolled oats (certified gluten free)
- 2 tablespoons chia seeds
- Add nut milk, lemon juice, honey, and berries to a blender. Blend on high until berries are incorporated and you've made a deep purple berry milk.
- Pour milk into a jar or large bowl along with rolled oats and chia seeds.
- Stir to combine, tighty cover, and store overnight.
- The next morning, divide oat mixture into two jars or bowls and garnish with additional fresh berries, nuts, and seeds. Enjoy at room temperate, cold or gently warmed up on the stove. Enjoy!
How gorgeous is this easy-peasy purple porridge? (soaking overnight=the fridge does all the work for you) I’m so excited to make this this weekend and try it for myself. Check back in at VeguKate for more of her beautiful whole foods creations! Thanks, Kate!
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