Having porridge for breakfast is like getting your body's engine ready for the day. I love making all kinds of morning porridges every day. I use different cereals, such as oatmeal, rice or buckwheat, and usually mix them with some powerful seeds such as quinoa, amaranth or kañiwa. I usually add chopped fruits or berries, nuts, oily seeds such as flax, sesame, or chia, and honey. Oh, and let's not forget the wonderful cacao powder, which makes it all taste like a chocolate dessert! I also have one extra ingredient that I always include in my porridges: ginger, which will do wonders with your digestive system.
For the cold months, ginger is also extremely efficient at warming your body from the inside out. Eat it and you'll be walking around with an inner heater all day long!
To make any porridge, you can use the leftovers from the previous day's lunch or dinner. This recipe, for example, is a great way to use any leftover brown rice you may have sitting in the fridge, and to start the day right while you're at it!
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