This is a multi-cereal based porridge that I like to start my day eating! It consists of fresh fruits, stewed fruit, nuts, steel cut oats, buckwheat groats, cornmeal, and semolina. It’s very filling and will keep you going until lunch. I stew the apples with brown sugar and whole cloves, allspice berries, cashew nuts, almonds, dried cranberries, cinnamon stick, and cardamom pods. The fresh fruits I like to use are raspberries and blueberries, but any fruit of your choosing can be substituted. The basic directions for the porridge are:
1. Toast 1 tablespoon unsalted, raw pumpkin seed and 1 tablespoon of puffed millet. I use a wok and toast until the seeds start to brown slightly and “pop”. Remove and set aside.
2. In a small bowl, mix together 1 tablespoon cornmeal (I use the type used to make Polenta or Arepas), 1 tablespoon Semolina (cream of wheat), 1/8 teaspoon each of cloves, allspice, cinnamon and nutmeg. Set aside.
3. In the same wok or fry pan, toast 1 tablespoon buckwheat groats until the start to brown slightly. Do not burn. Place that in a small saucepan with 1 tablespoon steel cut oats, 1 tablespoon dried cranberries, 1 tablespoon raw, unsalted cashew, and 1 cup water. Bring to a boil then simmer uncovered for 9-10 minutes.
4. Mix in the cornmeal and semolina, stirring constantly to avoid lumps. Simmer to thickness you like, using milk (any kind) to thin it out.
5. Place in a bowl and top with stewed fruit, fresh fruit and toasted seeds and millet!
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