Lately, I have been missing green smoothies a lot – particularly, the boost of energy and liveliness that blended greens provide. I have not, however, missed the bloating and irritability I get from raw food and fruit. (Boo. )
Anyway, when thinking about a way to reincorporate blended greens into my diet, using them with breakfast came to mind at first, because I can use their positive effects best in the morning. And since I am already eating porridge made from blended carrots and gluten-free oats almost every morning, switching carrots for spinach was just a little step. The spices also had to be adjusted, though. So this morning, I tried a green smoothie porridge topped with almond butter and basil, and it turned out wonderfully – creamy, satisfying, warming, comforting, and delicious! A definite winner, and a wonderful breakfast for the cool season!
The recipe is very simple, and it is one you can experiment with. For example, you can use different varieties of greens, blend some banana or pitted dates with the greens for more sweetness, use peanut butter instead of almond butter, make it with rice or quinoa flakes, and so on. Just try around!
GREEN SMOOTHIE PORRIDGE
- 3 big handfuls of spinach (I used frozen)
- 500 ml (2 cups) water
- 1 pinch of ground nutmeg
- 1 pinch of ground allspice
- salt to taste
- pepper to taste
- 6 tbsp gluten-free rolled oats
- fresh basil
- nut butter for topping
Blend spinach and water until smooth. Put the mixture into a saucepan and bring to boil. Add nutmeg, allspice, salt, and pepper. When it is boiling, reduce to low heat and stir in rolled oats. Let the porridge cook for a few minutes on low heat, then tansfer it to a bowl. Top with fresh basil and nut butter and enjoy.
Have you tried a green porridge before? Do you have other ideas for using blended greens?