- Servings2 servings
- Prep10 min
- Cooking25 min
- DifficultyEasy
This porridge draws on the remedies of traditional Chinese and Ayurvedic medicine, where fresh turmeric holds a place of honour for its anti-inflammatory virtues. Grated rather than powdered, it releases a brighter aroma and a deep golden colour. Smoky black cardamom, and a touch of pepper — which greatly boosts the absorption of curcumin — round it out.
Ingredients
- 150 g rolled oats
- 1 piece of fresh turmeric (3 cm), grated
- 1 black cardamom pod
- 1 star anise
- 1 cinnamon stick
- A pinch of black pepper
- 7 dates
- A pinch of salt
- Coconut milk
- Goji berries and fruit to top
Preparation
Crush the black cardamom in a mortar to open it. In a saucepan, boil the cardamom, star anise and cinnamon stick for 10 minutes to infuse the water.
Add the salt, dates, grated fresh turmeric, pepper and oats. Bring to a boil, reduce the heat and simmer for 10 to 12 minutes, stirring frequently, until the liquid has been absorbed.
Remove the star anise and cinnamon stick. Pour the porridge into a bowl.
Top with coconut milk, goji berries, fresh berries and, if you like, a drizzle of raw honey and a pinch of ground cinnamon.
