Turmeric Millet Porridge
  • ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar
  • 2 tablespoons coconut oil or ghee (not vegan)
  • 1 teaspoon turmeric
  • a few grinds of black pepper (to activate the turmeric)
  • 1½ tablespoons coconut sugar
  • pinch of sea salt
  • 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided
  • 1 cup roasted butternut squash (from the large butternut squash from above)
  • toasted pumpkin seeds and coconut flakes - for serving (optional)
  1. Drain and rinse the millet. Warm the oil/ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute.
  2. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom.
  3. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge).
  4. Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/coconut oil and a splash of plant milk or water.
Recipe by Golubka Kitchen at https://golubkakitchen.com/plant-based-fall-meal-plan-part-1/