This turmeric persimmon porridge is just perfect for an autumn cool morning. It’s delicious, healing, grounding packed with spice goodness and antioxidants that will keep you blooming inside out. Let’s see why!

WHY TO EAT THIS PORRIDGE?

• turmeric – it’s a magical spice is one of the most effective nutritional supplement on Earth! There’re many studies that show that turmeric having huge benefits for your body and mind (especially one of it’s compounds, curcumin). Curcumin is the main active ingredient in turmeric that gives all the powerful anti-inflammatory effects and is an amazing antioxidant. You can use turmeric in tea, turmeric milk drink (aka Golden Milk), curries, scramble eggs..or porridge. Possibilities are endless! (PS- don’t skip the black pepper, as it’s vital for effective absorption of curcumin).
• persimmon- this lightly different looking fruit helps us to keep young (high antioxidants, like vitamin C), have a healthy digestive system (fiber) and has impressive amount of vitamins and minerals (manganese, B2, vitamin A or potassium). Vitamin C content of 1 persimmon is thought to be around 20% of daily recommendation!
• spice- combo of turmeric and pumpkin spice is just divine. Like autumn in a bowl! If you don’t have pumpkin mix handy, just use some extra cinnamon.
• flaxseed- for extra healthy fats and fiber, to support your digestive track. Also, adds creaminess to your oatmeal.
• beautiful taste, creaminess and earthy and grounding spices that just make for the best start to your day.
• great for the kids, so no more preparing 2 breakfasts. It’s sweet and delicious, yet packed with all the goodness and it’s a no-banana morning to make it even more exciting 😉 My kids demolish it each time!

Here’s the recipe. Double the fruit for extra portions, trust me, you will not want to share!

Serving: makes around 2-3 small portions.

Ingredients

For the oats:

1 cup gluten-free oats

1 tsp ground turmeric 

2 tbsp flaxseed

generous pinch of fresh cracked black pepper

pinch of salt

water / plant based milk

For the persimmon stew:

1 ripe persimmon fruit, finely cubed

1/2 apple, grated (or finely cubed)

1 heaped tsp turmeric 

pinch of fresh cracked black pepper

1 tsp ground cinnamon 

1 tsp pumpkin spice mix

1/4-1/2 tsp ground ginger

splash of water

1 tsp honey or maple syrup (optional, if your persimmon isn’t that sweet)

Method

Mix all the oats ingredients in a pot and cover with water. Let it simmer until the oats get softer, for 5-10 minutes. To speed up the process, use hot water to start with. Add mix of water and milk, as per your preference and cook until soft- remember, flaxseed will absorb more water than oats alone. You may want to add extra splash of milk to the bowl, once served, for extra moisture.

While the porridge is simmering, make the stew. Put all the fruit in the pot and add all spices. You may add a splash of cold water if the fruit isn’t moist enough and sticking. You’re aiming for semi-puree stew for the porridge to be nice and moist (think of chunky apple sauce consistency). As both persimmon and apple are cut finely and soft, the stew will only take a 2-3 minutes. Add more spices if you wish, serve the porridge warm topped with the stew and eat immediately.

Both oats and the persimmon stew will keep in the fridge for another 2-3 days, so you can make a big batch for your work week mornings!