Today, it’s all about porridge. Some like calling it ‘Ignaty‘s porridge’ – which is very flattering. Its base is organic jumbo oats, a bout a handful. I then add pumpkin and sunflower seeds (to get my Omega-3), ground* chia and sesame seeds (I find it hard to chew sesame and chia if they haven’t been ground, and I am pretty sure my stomach feels the same) – a teaspoon of each.
In go five Brazil nuts (for my potassium) and seven almonds (ideally I’d soak them in water overnight and then bleach but it doesn’t always happen). I break a few walnuts and/or pecans, add some hazelnuts and cashews if I feel like it. A couple of tablespoons of raisins go in to support my heart activity. And at last – a feast of colour – bright green pistachios.
I mix everything whilst dry and pour hot water in. Lately, I prefer having more water for a soupier consistency. The saucer is placed on top of the bowl, I give my porridge three to four minutes to rest.
Once in front of me on the table, I add a bit of maple syrup in. Mmm, yummy!
So I have my iron, calcium, omega-3 and vitamins to prepare me for the day ahead. I also think that thanks to breakfasts like this I can keep my hypothyroidism at bay – at least the last year has been fine.
Check my other post to see what else I have for breakfast.
*I use my Nutribullet to grind everything, it’s quick and much cheaper than buying ready-ground seeds in fancy packs. Besides, I can grind things in small batches and thus they have longer shelf life.