Ive had a pretty busy schedule as of late so yesterday morning I decided to slow things down by making some porridge and watching Veep in bed. The old me would have felt incredibly guilty for doing this, but current me says that without these sort of moments we would all turn into suicidal maniacs. Of course, I also believe in balance… you gotta earn your breakfast-in-bed stars before you can use them!
On my most recent trip to Sydney, you may have seen that I brought back some rolled rice flakes for making porridge. I try to stay away from most grains with the exception of white rice, which according to the Bulletproof exec. is the least inflammation-causing grain we can consume, the aim of the game being to only consume foods that don’t cause inflammation in our guts. If you are interested in this, I highly recommend listening to the Bulletproof podcasts while you are going about your day.
So, back to breakfast! At the moment my favourite fruit, peach, is in season. Yes, peaches are growing in the tropics people! This local peaches are grown in the cooler climate of Northern Thailand and are completely fair trade thanks to the Royal Project scheme, an initiative by the King. Thanks to this, I have so many wonderful (locally grown) ingredients like fennel, Italian eggplant, heirloom tomatoes, and these incredibly fragrant peaches just to name a few. Taking advantage of the season, I have been eating peaches like they’re going out of fashion. Since they are so perfect at the moment, I prefer not to stew or poach them, but grilling still keeps their lovely fresh texture while giving them a new taste profile which can be a refreshing change.
For this porridge, I poured half a cup of rolled rice flakes with a pinch of salt into a saucepan, and covered with 1 cup of room temperature water. The heat was on medium, and I stirred every now and again to make sure no rice flakes were sticking to the bottom. Meanwhile I washed, halved, and removed the stone of one peach while brewing my cup of coffee. Once the porridge started to become thick and the flakes nice and soft, I added half a teaspoon of cinnamon before turning off the heat and transferring into a bowl. Next I spooned two generous helpings of yoghurt into the middle of the bowl before pouring in a dash of grass fed milk and laying the peach halves on top. Finally some raw honey was drizzled onto the peaches and i quickly moved everything onto a tray to climb back into bed with.
A peaceful morning indeed, and maaaaan those peaches!!!
