Breakfast Porridge
Breakfast Porridge
Although most of us know that whole grains are best and refined flours to be eschewed, few of us know how to prepare whole grains properly. Our zealous but uninformed consumption of whole grains in the form of granolas, quick-rise breads, packaged breakfast cereals, and other hasty modern concoctions may eventually cause serious damage to the body.
Without proper preparation, whole grains contain a variety of antinutrients—tannins, complex proteins (such as gluten), enzyme inhibitors (found in all seeds), and phytic acids—that prevent the body from absorbing vital nutrients. Phytic acids bind with calcium, magnesium, copper. iron, and zinc in the intestinal tract and thus effectively block their absorption. Gluten places an enormous strain on the digestive system and has been implicated in such modern diseases as irritable bowel syndrome, multiple sclerosis, chronic indigestion, celiac disease, and even autism. (Read Karyn Seroussi’s Unraveling the Mystery of Autism and Pervasive Developmental Disorder for more information on the link between digestive disorders and autism.)
Traditionally, grains were prepared by soaking them several hours (or overnight) in a slightly acidic solution: warm water with a bit of whey, yoghurt, lemon juice, or vinegar. This preparatory soaking not only neutralizes or breaks down the antinutrients, but it also increases the production of beneficial enzymes and vitamins. Of course, this requires that we plan ahead and go more slowly—not disadvantageous qualities to pursue in a modern culture of rush.
breakfast porridge
This is a very simple way to introduce soaked grains to your kitchen. I put the oats to soak the night before, and cook them for breakfast the next morning.
1 cup of oats, rolled or cracked (or kamut or spelt)
1 cup of warm, filtered water plus 2 tablespoons of whey, yoghurt, kefir, buttermilk, lemon juice, or vinegar
1/2 teaspoon of sea salt
1 cup of filtered water
1 tablespoon of flax seed
Mix oats with the warm water mixture and leave in a warm place for 7-24 hours. (We cover the bowl with a cloth napkin and secure with a rubber band to protect from insects.)
Bring an additional cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover, and simmer several minutes, Meanwhile grind optional flax seed in a miniature grinder. Remove oats from heat, stir in optional flax seeds, and allow to stand for several minutes.
Serve with butter or cream, honey or maple syrup, and nuts.
Tuesday, May 19, 2009