Having warm cereal for breakfast has a staple around the world for ages, but with so many combinations, it never gets old!
Seriously. My first three years eating plant-based I had oatmeal or another porridge almost every single day. And on the days I missed it for breakfast, I looked forward to having it for dinner!
Not only can you choose (or mix!) from different the various grains, like oats, brown rice, and millet, you can also get creative with your toppings. Fresh fruit—preferably what's in season—is a must for me. I frequently add seeds and/or chopped nuts as well.
Other seasonings, including extracts like vanilla extract or maple extract, and spices, like cinnamon and nutmeg, add another dimension to your breakfast bowl. You could even go decadent with nutritional yeast, nut butter, cacao powder, or coconut flakes.
I call this recipe the Nutritarian's Polenta-Chia Porridge because it's ingredients are nutrient powerhouses. With just this single dish you can knock off six of the seventeen servings on Dr. Greger's Daily Dozen!
1 serving legumes (soy milk), 1 serving berries (blueberry), 1 serving flax (chia seeds are a close second), 1 serving nuts (walnuts), 1 serving spice (turmeric, which is what he emphasizes), 1 serving whole grain (cornmeal).
Enjoy this tasty Nutritarian Polenta-Chia Porridge for an anti-aging, energy-boosting, immune-strengthening, brain-building start to the day! Cook like your future matters and shine bright with plants!
By Chef Katie Mae
Makes 2 servings | Ready in 15 minutes | Stores 5 days in fridge