This simple apple and banana porridge infused with turmeric provides a super healthy and anti-inflammatory breakfast to kick-start your day.
TURMERIC is a POWERHOUSE, a plant with amazing healing and anti-inflammatory properties, and is one of the most powerful herbs on the planet today to help us humans shield from inflammation, prevent disease, and to keep our bodies strong and healthy. For a full article on what turmeric is and what it does, read on here. Turmeric is also well digested and tolerated by all three doshas. It can sometimes aggravate a very high Pitta, but you would have to take very high dosages for this to happen and a teaspoon like suggested in this recipe should be more than fine.
Why Porridge ?
Porridge is a very nourishing staple breakfast for people with sensitive bellies
A warm porridge in the morning can be a very healing and warming food, especially for people with food sensitivities. Porridge has become a staple in my breakfast repertoire and since consuming it regularly in the mornings, with a teaspoon of added linseeds, it has really improved my digestive issues. It sets me up nicely for the day, especially in autumn and winter times: it gives you this super-nice; cosy and warm feeling in your belly. Especially for Vata types what’s not to like! This porridge is also flavoured with yummy cinnamon. Cinnamon is well torleated by all three doashas, stabilizes blood sugar, reduces blood pressure and its prebiotic properties may improve gut health. For more info on Cinnamon’s benefits click here.
Always opt for Gluten-Free Porridge
I recommend always opting for gluten-free porridge oats. Oats can be cross-contaminated with gluten from the sites that they’re being processed at and only oats that especially state that they are gluten-free can claim to be free of this cross-contamination. I myself do not consume any gluten at all, as I believe gluten is a very triggering substance for most human beings today. I also have very sensitive digestion and food allergies and after swapping my standard porridge oats for gluten-free porridge oats, I realised that I could suddenly handle oats well, whereas this wasn’t the case before.
However in the rare case that you do not tolerate oats well, even when they’re gluten-free, try and opt for millet instead. You can simply cook the recipe below and use millet instead of oats. Or if you don’t tolerate millet either, chose a breakfast grain that you know you do tolerate well, as long as you make sure that it’s gluten free. For more info on gluten and other triggering foods read on here.
Feeling Vata: You can play around with other fruits for this porridge if you like, Vata does well on most sweet fruits. If you want to add dried fruits ensure you soak these overnight. For very ‘dry’ Vatas it can be a good idea to add a little linseed oil on top of your porridge when serving (not during cooking).
Feeling Pitta: Ensure the bananas are very ripe and sweet, if not you can replace the banana with sweet pears instead. Generally avoid any sour fruits. If worried about your Pitta being too high opt for half a teaspoon of turmeric or leave out completly.
Feeling Kapha: Oats are usually too heavy and can make a Kapha feel sluggish and tired. Replace the oats in this recipe with millet, buckwheat flakes or quinoa (amaranth can also be ok in moderation). You can replace the banana with pears.
Simple Apple & Banana Turmeric Porridge
- 1 medium banana chopped
- 1 medium apple diced
- 5 tbsp porridge oats gluten-free and soaked overnight
- 1 tsp brown or golden linseeds (skip if doing a cleanse) soaked overnight
- 1 tsp turmeric powder, ground
- 1/2 tsp cinnamom optional
- Add the porridge oats and the linseeds (if using) to a heavy bottom sauce-pan and cover in water (just enough water to have everything just about covered)
- Start cooking on medium heat, stirring frequently.
- Add the chopped apple and banana.
- Add the turmeric and the cinnamon (if using).
- Add a pinch of salt and keep cooking for 10 – 15 minutes, stirring frequently, and until the apples are well cooked through.
- Cook until you have reached a nice, creamy consistency. Add a bit more water at the time if the mix starts getting to dry and sticks to the bottom.
- Take off the heat and serve.