I have the lucky chance to be able to talk to different people from around the world on a regular basis and one of the things I often ask is, "What do you have for breakfast?".
It might seem like a bit of an impertinent question… not quite as impertinent as perhaps, "What colour are your underpants today?"… more in the range of "What colour are your socks?". But still, I'm curious.
And it’s very interesting what people have for breakfast…
For instance, many of my Chinese friends leave the house with only a boiled egg and a cup of water in their stomachs! Not boiled egg and toast… or boiled egg and rice…Just.A.Boiled.Egg.
I spoke to a man from Brazil just recently and he told me he has a banana and a hot chocolate every day exactly 1 hour after waking up because it’s more healthy for the body.
And in India, something that includes chilli that might blow your head off, is how many people start their day.
Yes, breakfast is an altogether interesting thing…
However, today I’m actually talking about ‘what I eat for breakfast’.
Not when traveling, not any special celebration breakfast where the table might groan with a large basket of fresh rolls, jams and honeys…
I’m talking about breakfast … just like… you know… every day.
Yes... these days I eat what I call a multi seed porridge.
And it’s yum!
Not only that, but side by side, I eat it with a coconut chia raspberry kind-of-pudding.
I guess you could say it's a very modern take on the old Scottish breakfast stalwart of my ancestors.
Not that I want to start to pander to all those typical stereotypes of Scotland and Scottish people... ie, all Scottish people eat porridge for breakfast/ in Scotland it only ever rains / the whole of Scotland is covered with sheep.
Oh no... in fact, here - look, I was there only a few weeks ago.
Can you see any rain in this picture?... Any sheep hopping around?
No... so - there you go.
Anyway, to return to my topic.
The porridge I eat for my breakfast is for sure a far cry from the really traditional porridge they might have eaten. In those days, one big batch of porridge was simply made for the week, poured into the top drawer in the kitchen dresser and left to set.
On their way out to the milking, the crofters would simply cut a cold square out and munch it on the way to the cows… and that...well, that was breakfast.
Scottish porridge is of course made with oats… because oats are what grow there happily.
However, as my horizons expanded on travels around the globe, porridge I realized, could be made with all kinds of ingredients.
In India, for instance they make the most delicious ‘porridge’ with cracked wheat… slowly cooked and delicately flavored with cardamon and soft raisins.
Anyway, these days I eat it in a 'multi-seed form'.
It's a light, tasty and energy giving mixture of millet, quinoa, buckwheat, chia and sunflower seeds that simply needs soaking over night then 10 minutes cooking in the morning. ( inspired again by the wonderful Sarah Britten - do check out her blog - it's the best)
The raspberry coconut chia pudding is something that I made as an experiment and discovered that I loved.
Chia seeds are everywhere these days. To be honest when I first read about them, I thought, oh no, not another fad.
And, perhaps they are a fad. But you know, I was curious and so I started experimenting with them and surprise surprise discovered that I liked them. I have no idea if they do me any good health-wise, but I like their texture and how they swell up to take on the flavor of whichever liquid you put them in.
I basically take a small tin of coconut milk, throw in a cup of raspberries, a few spoons of chia - whiz it all up in my mixer and then store it in the fridge where it lasts about 4 days, on which I make a new batch. It takes all of 5 minutes to make - quick, easy and tasty.
In the morning I cook my porridge, throw on a few berries and sprinkle the mixture with whatever seeds I have handy for a little crunch... and hey presto, that's breakfast.
Of course, you, dear readers most probably have your very own 'special daily breakfast' and in no way would I wish to interfere. However, if you fancy a change, or something a little different one day, here are the recipes below.
INGREDIENTS - for the raspberry coconut chia pudding
1 small tin coconut milk (200ml)
1 cup frozen raspberries
3 tablespoons chia seeds
a tiny pinch of salt
a slosh of maple syrup to sweeten (optional)
METHOD - for the raspberry coconut chia pudding
add everything in your grinder, whiz until blended.
store in fridge until breakfast time. :-) (usually lasts me 4 days)
INGREDIENTS - for the multi-seed porridge mix
1 cup each of the following: millet / buckwheat / quinoa /
1/2 cup of sunflower seeds
1/4 cup hemp seeds (optional but nice)
1/4 chia seeds
store in a jar in a cool place ( usually lasts me around a month 'cos I'm the only person in the house who eats this stuff)
METHOD - for the multi-seed porridge mix
the night before:
- take a 1/4 cup of the dry mixture and soak
in the morning:
- rinse soaked mixture in a sieve under running water
- pop in a pan and cover with around half a cup of water
- add a tiny pinch of salt
- cook on a medium heat until all water absorbed ( usually takes around 5 - 10 mins)
- pop in a bowl, add a scoop of the raspberry pudding, a few berries and some seeds for crunch and hey presto - you got breakfast. :-)
Wishing you a wonderful start to your days!
Until next time...