Curry Spiced Porridge
I love all things curry, which isn't a bad thing considering the anti-inflammatory effects of curcumin, the yellow-orange coloured pigment in turmeric and curry powder. Spices can completely transform a food or meal, and even if you tend to eat similar foods from day-to-day, as most people do, changing up the spices and herbs that you use can make it seem as though you're eating something very different.
Spices and herbs are also an excellent source of potent bioactive compounds. Take cinnamon for example. Certain types of cinnamon can actually help to regulate blood sugar by delaying glucose metabolism and making our cells more sensitive to insulin, the hormone that "opens the cell" for sugar to enter. Turmeric is rich in curcumin, which has been studied in relation to its powerful anti-inflammatory and cancer-fighting effects. Do be sure to add a smidge of black pepper to your turmeric containing dish; without pepper, curcumin is poorly absorbed and will only exert its anti-inflammatory prowess in your digestive tract (not necessarily a bad thing) rather than inside of your body!
The sauerkraut pictured above is a homemade curry kraut (that I may or may not be hiding in the back of the fridge!), but store-bought will do, as well. You may need to search for unpasteurised kraut in the refrigerated section at a natural foods store. It cannot be found in the canned foods section, as this will most definitely have been pasteurised, killing all beneficial probiotic bacteria.
Fermented foods are a great way of adding a wide spectrum of bacteria to your gut microbiome, which may be even more important than giant whacks of specific strains of probiotics. Your immune system and metabolism, amongst other health components, are deeply rooted in digestive health. Optimise this by squeezing in just a couple of tablespoons of fermented foods daily (as if you really need a reason other than they're delicious!).
What you need (for the oats):
½ c rolled oats
¼ c (30g) peanut butter powder
1 Tbsp chia seeds
1 Tbsp gelatin (optional)
1½-2 c water (or bone broth if you have it)
½ tsp ground turmeric
1-2 tsp curry powder
pinch of salt and pepper to taste
leftover roasted veggies OR 1 crown broccoli cut into florets and steamed
sauerkraut (if using store bought, be sure it hasn't been pasteurised)
What to do:
Place all ingredients into small pot and bring to a simmer, stirring frequently to prevent clumps.
Once desired consistency is achieved, taste and adjust seasoning as desired.
Remove from heat and top with L/O roasted vegetables and/or sauerkraut.