I like porridge
After a lifetime of reading English literature, I thought I'd hate porridge. I never knew what the goopy, slimy, sticky, tasteless stuff was, but I did know that unless starving, I would turn up my nose to a bowl.
Night before last, I began the Nourishing Traditions practice of soaking my grains in warm, acidic liquid overnight before eating them. This wholesome traditional practice has been lost to us quick consumers, but sprouting, soaking, or fermenting grains helps break down the phytic acid present in the grain. Think of phytic acid like an anti-nutrient. Its presence blocks your body's absorption of all the wonderful calcium, magnesium, iron, zinc, and other nutrients present in the whole grain.
I measured my steel cut oats with precision, poured in just the right amount of whey and yogurt, then added hot water to the mix. Then, I let it sit.
In the morning, I added sunflower seeds and raisins, salt and honey and boiled it on the stove for about five minutes. Full of hearty aromas, the dish whet my appetite. Steve, Isaac, and I devoured it. Steel cut oats are a thousand times better than instant oatmeal mush. And, contrary to the opinion of some of my peers, I didn't think soaking the grains in yogurt gave it an odd taste at all.
Then I went online and discovered that steel cut oats (also known as Irish or Scottish Oatmeal) soaked in yogurt overnight is the traditional way to make porridge. What a pleasant surprise. I had eaten porridge and loved it.
Night before last, I began the Nourishing Traditions practice of soaking my grains in warm, acidic liquid overnight before eating them. This wholesome traditional practice has been lost to us quick consumers, but sprouting, soaking, or fermenting grains helps break down the phytic acid present in the grain. Think of phytic acid like an anti-nutrient. Its presence blocks your body's absorption of all the wonderful calcium, magnesium, iron, zinc, and other nutrients present in the whole grain.
I measured my steel cut oats with precision, poured in just the right amount of whey and yogurt, then added hot water to the mix. Then, I let it sit.
In the morning, I added sunflower seeds and raisins, salt and honey and boiled it on the stove for about five minutes. Full of hearty aromas, the dish whet my appetite. Steve, Isaac, and I devoured it. Steel cut oats are a thousand times better than instant oatmeal mush. And, contrary to the opinion of some of my peers, I didn't think soaking the grains in yogurt gave it an odd taste at all.
Then I went online and discovered that steel cut oats (also known as Irish or Scottish Oatmeal) soaked in yogurt overnight is the traditional way to make porridge. What a pleasant surprise. I had eaten porridge and loved it.