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Now that the weather got a bit colder, I started having warmer breakfasts again; porridge. I usually eat sweet porridge (with cinnamon, cocoa, maca and anything else that satisfies me in the morning), but I just saw this salty porridge recipe in the book Naturalista and was excited. Especially when it’s a macrobiotic recipe with miso and crunchy kale! Miso is fermented soy, and no matter how strange it tastes in breakfast, our Japanese friends use it in their cooking all the time. It’s a rich source of protein and a good source of antioxidants and trace elements, such as zinc (very important for the immune system), iron and manganese. It has a special, sweet, rich flavour that will elevate the taste of your porridge. The crunchy lightly sautéed kale fits perfectly with the creamy texture of avocados, which at the same time give good fats to keep you satiated for more hours. It’s ideal for a late Saturday or Sunday breakfast! I used buckwheat groats, but you can also use oats. And if you don’t have kale, you can easily replace it with spinach!
Ingredients (for 1 person)
-1 handful of oatmeal or buckwheat groats
-3/4 cup of water
– 1 handful of kale or spinach
-1 spoon of white miso paste
– 1 Sliced avocado
– 1 tsp of Sesame for garnish
Boil the oats or buckwheat with water in low heat for about 10 minutes until they sink and absorb all the water.
At the same time, sauté the kale for 3 minutes in some oil until its colour becomes lighter. It’s preferable for it to be slightly raw and crisp so don’t overdo the frying.
Once the porridge is thick enough, add the spoon of miso and stir well. Serve with sautéed kale, avocado cut into thin slices and some sesame.