If I eat only fruit and vegetables, I am usually hungry again in about two hours. In order to maintain a comfortably full feeling for hours longer, I combine nuts, seeds and ancient unprocessed grains with my meals. This combination creates a balance of nutritional needs so that your body isn’t sending you “hungry again” messages in two hours.
After correcting some health issues for which I was facing surgery, I came to the full realization that indeed, you are what you eat. I was eating the typical American diet of meats, cheeses, sauces and other available processed foods which are toxic for many of us. Eating this way caused me to have several debilitating migraines per week, as many as seven sinus infections a year, inflammation of the joints so severe that I experienced pain while standing or walking even in flats, as well as many digestive issues.
A vegan diet works well for me about 95% of the time. I do have a couple of wild caught pieces of grilled fish each month, and on rare occasions, I will add butter to a piece of freshly baked superb bread. Mr. Mickey and I occasionally share a wonderful dessert. The point is that I don’t make this a habit at every meal or even every week. I save my splurges for the very best of these treats. I almost never eat everything on a plate that I did not load. For example, when I am served an entree in most American restaurants it is typically portions I would consume during two or even three meal times, not just one. I always stop eating before I feel full. There is no worse feeling than being bloated and feeling stuffed.
I make a large pot of the porridge described below every week and have it a couple of times over the next couple of days. Depending on how you prepare it, you can enjoy it for breakfast or as a side-dish with later in the day meals.
Susan’s Power Porridge
About 4 cups of Vanilla Unsweetened Almond Milk or Coconut Milk (add slowly to control consistency)
2 Tablespoons of steel cut oats
1 Tablespoon lentils (I add a teaspoon each of three colors)
1 Tablespoon of amaranth
1 Tablespoon of millet
1 Tablespoon Chia Seeds
1 Tablespoon of teff
2 Tablespoons flax seeds (I grind them in a coffee grinder)
Add the following items near the end of cooking time and stir often to avoid sticking.
2 Tablespoons of rolled oats (Added near the end of cooking time. Needs about five minutes cooking time.)
1 Tablespoon Hemp Hearts (Add at the end of the cooking time or sprinkle on top.)
1 Tablespoon sunflower seeds and/or sesame seeds
1 Tablespoon natural raw walnuts
1 Tablespoon natural raw pecans
1 teaspoon of Nutritional Yeast (This is not brewer’s yeast.) It supplies B vitamins.
1 teaspoon of Blackstrap Molasses
I cook the porridge for about twenty minutes starting out on high and then turn down the heat to medium and stirring often. The lentils need to be tender but not mushy.
When having this for breakfast, you may like to add some of these fruits.
3 Large dates (pits removed) cut in half
1/2 sliced banana or any fresh berries
Spices you might like to add, cinnamon, ginger, allspice, nutmeg or ground cloves.
If you have this porridge as a side dish at lunch or dinner, you can use vegetable stock (no salt added) or water to warm it. It is ideal as a small side dish with a late lunch including a salad, rinsed and drained organic (no salt added) canned beans (I like to make my own), sauteed mushrooms, garlic, and onions.
If the porridge is a bit too watery, continue to cook while stirring for a few more minutes.