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Changing the facts
Would you count savoury porridges as weird? Got a slow cooker with a timer and can set that to do a three bean porridge or millet gruel for breakfast and have that with pickles or fermented tofu for spice. Sets you right up, but maybe acquired taste!
Savoury porridge is a fine thing indeed. There’s a great bean porridge that comes from the Middle East that I like a lot. But basically once you get the idea that beans make porridge you can make it up as you go along. Just cook them til they’re soft enough to go to mush. Yum.
Amaranth, millet, teff, quinoa also make good porridge while avoiding the grain, which some chronic fatigue people find aggravating (or anyway the gluten for teff and millet). These can have more micronutrients than wheat /oats so added bonus.
I also like these porridges as sweet food too, with coconut milk and coconut oil added, seeds and nuts, vanilla extract, chopped dates and other dried fruit.
It can go stodgy if not eaten right away but just heat it with more fluid of any kind ( juice, water, nut milk) and it’s a whole new meal. Can be less smoooooth but just as tasty and nourishing.
Anyone having trouble eating can benefit from snacks like nuts and seeds, black chocolate, sprouts. If your appetite and energy for eating is low, try to make sure the little you can eat packs a nutritional punch.
ETA
Add a spoon of nut butter or seed butter for added benefits.
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