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Doing porridge

February 26, 2007

Miguel de Cervantes Saavedra said, “Spare your breath to cool your porridge.”

I don’t think that’s very good advice, because once your porridge is cold, it is going to be pretty much inedible. With porridge you need to strike while the iron is hot.

Breakfast is the most important meal of the day, we all know that. What’s even more important is that you make it count by eating something that:
a) is nice
b) fills you up
c) has a low GL

Porridge

Porridge with berries is the perfect answer, and ticks all these boxes – even ‘a’ if you follow this recipe:

Milk Porridge Recipe
50g Porridge oats
300ml Skimmed milk
50g berries (blueberries, raspberries, strawberries or blackberries, fresh or frozen)
1 tsp fructose

Mix the oats and milk together in a pan and heat gently, stirring occasionally until it boils. While the porridge mixture is boiling, put the fruit into a small pan with a tiny splash of water and some fructose (low GL sugar). Cook on a gentle heat, stirring gently. When the porridge begins to boil, take both pans off the heat, serve the porridge into dishes and top with the fruit.

This is the most low GL version.

Non-GL Tips:

  • For richer, creamer porridge, replace the skimmed milk with semi-skimmed or whole milk.
  • For a sweeter version, add Fructose (low GL sugar) or normal sugar.
  • Or go crazy and add maple syrup, golden syrup or jam – probably the best version to be honest!

©2007 Katheryn Rice

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