Jenny's Raw Recipe Blog

Wake Up to Raw Porridge

Posted on May 23 2013 | (4) Comments

My energizing raw Multi-Seed Porridge recipe is a delicious way to load up on key nutrients.  Seeds are rich in fiber, protein, and omega-3 fatty acids. They’re the perfect start to a perfect day.

The Need for Seed

As you’ll see in the video, the first step in this raw breakfast recipe is to create a nutritious ground seed mix using:

  • Flaxseeds – help stabilize blood sugar and can loaded with fiber
  • Sunflower Seeds – an excellent source of Vitamin E and B vitamins
  • Pumpkin Seeds – a tasty source of B vitamins, iron, magnesium, zinc and tryptophan, a natural stress reducer
  • Sesame Seeds - a very good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, and zinc
  • Hemp Seeds - contain phytosterols, plant-based compounds that help lower cholesterol levels.
  • Chia Seeds - rich in iron, folate, calcium, and magnesium (Not all chia seeds are created equal!  Never eat the seeds that come with a Chia Pet ceramic plant.  These are not intended for human consumption.  Purchase fresh seeds from a health food store.)

The Daily Grind

What’s wonderful about a ground seed mix is that you can really customize this recipe to your own taste, choosing the seeds that you like best.  Once you’ve selected your seeds, put them in a coffee grinder and grind away.  In my demonstration, I’ll show you how to use the grinder to pulverize the seeds down to a fine powder. 

This is an important step because you want your seed mix to blend well with other ingredients.

Just three tablespoons of this flavorful add-in provides 4 grams of protein, 7 grams of healthy fat, 5 grams of complex carbohydrates, and 2 grams of fiber.  It has just 1 milligram of sodium and a mere 104 calories.

No Daily Grind Required for Raw Seed Mix

Ground seed mix stays wonderfully fresh in a sealed container for up to three months.  I suggest you make a large batch to mix into porridge, sprinkle on salads, and blend into smoothies...or any other dish that needs oomph of flavor and nutrition.

Click here for the Multi-Seed Porridge recipe.

I’m doing a seed poll this week.  Which seed is your favorite and why?  Cast your vote in the comments section.


Previous Comments

On June 04, 2013 .(JavaScript must be enabled to view this email address) said...

I have always loved sunflower seeds mainly their mild flavor and the chewy texture, but a close second is pumpkin seeds.
What I also love about them is that they are so versatile especially in raw vegan preparation. They can be used in pates, dressings and sauces. They can also can be dehydrated and flavored easily with spices and seasonings to give them the ethnic flavor you desire. sauces and dressing become creamy and so delicious. They make a delicious snack plain, soaked and dehyrated or enhanced with spices.

On June 04, 2013 .(JavaScript must be enabled to view this email address) said...

I love pumpkin seeds and chia seeds the best. I eat chia pudding for breakfast frequently with different type of fruits. I would like to ask you if it is important to soak the seeds then dry them before using them?
Thank you,
Judit

On June 04, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Judit,

I don’t use a dehydrator in my recipes just to keep things easy, so I never soak and dry. For chia pudding, chia seeds are so tiny, you can add them whole without soaking to puddings that contain enough liquid and blend it up. Alternatively, you can soak them and then blend them up with other ingredients. There really isn’t need to dry them.

For the ground seed mix in the porridge above, just grinding them breaks them down so they are easily digestible—no need to soak and dry.

On March 31, 2014 .(JavaScript must be enabled to view this email address) said...

Today I’ll vote pomegranate. Tomorrow I’ll have a different favorite. wink  But having been diagnosed with Rheumatory Arthritis in my 20’s, I immediately began my journey of researching health/nutrition. Pomegranate seeds can reduce the damage on the cartilage for those hit with arthritis by lessening the inflammation and fighting the enzymes that destroy the cartilage. Not bad tasting either!


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