This rye-porridge is a favorite from my childhood. A typical Nordic meal that was re-found and re-invented by Noma in Copenhagen. I used to eat it for breakfast, but at Noma I had it for dessert. Rye is one of our heritage grains. It is a bitter tasting grain, high in nourishment and taste. Other added benefit is being rich in fiber, my favorite “secret ingredient” for eating to feel full, which my new book is all about. My mom used to make it with an egg whipped with sugar and she added alcohol-free dark beer.
This rye-porridge is my healthy nourishing version:
INGREDIENTS:
4 slices of dark rye bread (square ones) or 2 of the long ones (2 ounces each). Traditionally we use old bread that has gone stale.
1/4 cup prunes, chopped. Feel free to use 1/2 cup if you want it more chunky.
1/4 cup pecans. Feel free to use 1/2 cup if you want it more chunky.
1 tbsp real 100% maple syrup
1/2 tsp cinnamon
1 whole organic free happy chick egg – used raw (optional)
1-2 tbsp of oat or nut milk per serving
METHOD:
Break the bread into pieces, put it in a pot with water to cover and let it soak overnight.
Once it is soft, bring the water to a boil with chopped pecans and the prunes.
Simmer for about 20 min. until the water is cooked in and the bread is a porridge, stir as you go.
Add the maple syrup. The bread should have enough salt in it already but you can add a dash more if it is needed for taste.
Add more water to get to the consistency you like. Add the whole raw organic free range happy chick egg (optional) and stir.
When it is ready to serve – serve it hot with cold oat or nut milk.
Jeanette Bronée founded Path for Life in 2004 in hopes of bringing awareness to the healing power of learning how our choices affect us. She established the nine-step online Path for Life Self-Nourishment Program based on her integrative, mind-body approach to nourishment, which she developed over the course of a decade by helping clients transform their relationships with food. In addition to her private coaching practice, Bronée is a writer, recipe developer and motivational speaker with a specialty in emotional eating. Her new book “Eat to Feel Full (and Nourish Yourself for Good)” is a perfect read for those who want to begin learning about self-nourishment.
Photography by Torkil Stavdal
Bowl by Clay by DF