I’m laying on our couch here in Denver staring out the window at the grey blanket covering the city. Its Wednesday, and the rain begun last night with plans to continue through Friday. The church bells are ringing (letting me know it is now 1pm), and I just made myself a mug of peppermint tea. I could easily say I’m the happiest I could be right now, but come Saturday morning when this post goes live – I will truly be the happiest. As you are reading this I am waking up at my parents home in Phoenix, Arizona. I’m all cozied up in my pjs on the couch with my mom, sipping multiple cups of coffee, and watching the new episode of This Old House – which will probably be followed by a handful of cooking shows and/or westerns and/or a really old movie I’ve never heard of but my mom swears is the greatest thing ever recorded on film. We are home in AZ for the weekend soaking in all of the people we love the most.
It’s still warm in Phoenix, but back here in Denver it is cooling down and we are getting a bit of weather. My internal switch has been flipped and I have been getting my seasonal craving for warm porridge. Always looking to get the most bang for my buck when it comes to nutrients (and also being very impatient for breakfast in the morning) I have for you here a porridge that isn’t cooked, but warmed, preserving the enzymes in the soaked grains. The soaking the night before removes the need for cooking, however I prefer to warm them on the stove with creamy hemp milk in the morning for a few minutes before loading it up with toppings and spices. Here is my current fall version I am all sorts of giddy about. I hope it warms you on a slow, chilly morning this season. Happy simply Saturday – xo
WARM MAPLE & PEAR SOAKED PORRIDGE
Makes 1 happy serving.
1/4 cup raw buckwheat groats (soaked overnight)
1/4 cup rolled oats (soaked overnight)
hemp milk or your favorite nut milk
warmed maple syrup
a few dashes of cinnamon
hemp hearts (a.k.a. hulled hemp seeds)
1 thinly sliced pear
Begin the night before by placing your oat and buckwheat groats in two separate bowls and covering them with water. Place a lid or a layer of film over the top and pop them in the refrigerator. In the morning, drain any excess water from the oats and place them in a small pot on the stove. Rinse and drain the buckwheat groats in a fine mesh colander to remove the gooey residue they get from soaking, then add them to the small pot with the oats. Set the pot aside for the moment.
In a small butter warmer on the stove, warm a few tablespoons of maple syrup. Once warmed, transfer to a small pouring dish and set aside on the counter. Next, roughly chop a small handful of almonds, and toast them in a dry skillet on the stove over medium low heat. Toss every minute or so until fragrant, then remove from the stove and set aside. (I like to use my butter warmer to warm the hemp milk next, but you can add it cold to the pot of porridge as well.) Turn the heat on low under the pot of your soaked porridge, and add enough hemp milk (warmed or still cold) to the pot so the mixture is nice and creamy. Stir ever minute or so until the porridge is warmed throughout(not hot, remember we love and want those enzymes), adding a few pinches of cinnamon at this time too. Transfer to your chosen breakfast bowl (and add more warmed hemp milk if desired to keep it nice and creamy). Top with fresh, thinly sliced pear, a spoonful of hemp hearts, toasted almonds, and the warmed maple syrup. Eat right away, and be warm.
In this post from Farmhouse Pottery: mug // small pitcher // bowl