Creamy, Fruity, Pistachio Porridge
Porridge season has returned, as things have gotten windier and cooler. Autumn has arrived, and naturally, things get a little spicier. But with this recipe, I wanted to create something more on the fresher, fruitier side, with floral notes coming through. Sounds like a perfume, but I promise you it’s mouthwatering.
The coconut cream and lemon zest balance the richness of the pistachios. The addition of the Raw Press Chill Granola, which also contains pistachios and coconut flakes, that adds some crunch to an otherwise creamy porridge. The Chill granola features functional ingredients and adaptogens. Ashwagandha for reducing cortisol and if you’re feeling down. Jujube for improved relaxation. A pinch of calming nutmeg. Pistachios for vascular stress. Magnesium rich pumpkin seeds.
Finally, Figs… they bring out the right amount of sweetness. Make sure to get some before they go out of season.
Ingredients
1 cup of rolled oats
1 cup of water
2 tbsp Coconut cream
1 cardamom pod
Zest of 1/2 lemon
Pinch of salt
1 tbsp agave
1 tbsp unsalted de-shelled pistachios
1 tbsp pistachio butter (or any nut butter)
1 fig
2 tbsp Raw Press Chill Granola
Method
Soak oats for 4-8 hours. Doing this makes it creamier and removes some of the Phytic Acid, making it easy to digest. But you can skip this step.
Drain and rinse the oat and put it small pan on medium/low heat, with the water, coconut cream, cardamom and sea salt. Stir intermittently for around 10 minutes, or until it thickens.
To the pan add the zest of half a lemon and 1/2 tbsp of sugar (or to taste). Continue stirring for another 3-5 mins and then turn off the heat.
Place the pistachios in a small food bag and crush with a rolling pin. You can also use a food processor.
To serve, pour the porridge in a bowl, add the pistachio butter, stirring in slightly. Then top with the sliced fig, crushed pistachios, the granola and drizzle with a little more agave.
Feel free to zest a little more lemon, but this is entirely optional.
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.