John Myers
Ingredients for 1 servings:
- 20 g cashew nuts
- 130 ml water
- 140 ml soy milk (soy drink), unsweetened with calcium
- 8 g turmeric root, fresh, peeled weighed
- 2 g ginger root, fresh, peeled, weighed
- 2 dates, dried
- 60 g oat flakes, fine
- 1 tsp cinnamon powder
- ¼ tsp vanilla powder
- 125 g mango(s), ripe and aromatic
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes
bright yellow oatmeal with fresh turmeric, ginger, vanilla and cinnamon
Roast the cashews in a non-stick pan without fat, let cool, and set aside. Place the fresh turmeric and ginger in a tall blender with the dates, water, and soy milk, blend, and pour into a small saucepan. Add the oats, cinnamon, and vanilla to the pan and bring everything to a boil. Then simmer over low heat while stirring continuously until the porridge reaches the desired consistency. Dice the mango, reserving a few cubes for garnish. Mix the remaining mango into the porridge. Serve the porridge with the roasted cashews, mango cubes, and a sprinkle of cinnamon. Note: Frozen mango is a great option for this porridge. It’s very aromatic and ripe and can be used straight away without thawing. It thaws within seconds once stirred into the porridge. Nutritional values per serving: Energy: 500 kcal; 2100 kJ Protein: 18.7 g Carbohydrate: 66.6 g Fiber: 9.7 g Fat: 16.1 g (of which saturated fatty acids: 2.8 g; unsaturated fatty acids: 4.8 g; polyunsaturated fatty acids: 1.6 g) Salt: 0.4 g
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