Turmeric porridge with tamarillo

Tam West

Bright colours are full of plant goodness (aka phytochemicals). This porridge is bright yellow with fresh root turmeric — an action-packed nutrient-dense food that has a richer taste than the powdered version. It’s getting more and more common in supermarkets and vege shops so you should be able to find it.

The intensely red tamarillos look amazing with the yellow porridge and their sweet luscious texture gives your mouth a thrill. If your tamarillos are too tart, scoop them into a bowl and toss with a splash of maple syrup or pinch of unrefined sugar. I’ve added walnuts and almonds to the oat mix. They add flavour and make it more satisfying. Use whatever nuts you like and have handy.

Ingredients

¾ cup	Rolled oats
¼ cup	Walnuts, raw
¼ cup	Raw almonds
¼ tsp	Rock salt, use up to 1/2 tsp
1 Tbsp	Turmeric root, fresh, finely grated (Main)
2	Tamarillos, ripe, per person (Main)
1 serving	Coconut cream, or nut milk, to serve
1 sprinkle	Coconut sugar, to serve

Directions

1. Grind the oats, nuts and salt in a food processor until fine. You can make more and keep this in the fridge.
2. Quick version for one. Tip half of the oat mix into a bowl, grate a bit of turmeric on top and moisten with enough nut milk to make a wet paste. Microwave for about 1 minute until just firmed up. I like this to be really firm but you can make it softer by adding more water or nut milk.
3. Got some time version. Add a full measure of the oat mix to a small pot and finely grate some turmeric root on top. Add 2 cups cold water and another ½ tsp salt. Bring to a boil then simmer for 5 minutes, stirring regularly.
4. To serve. Top with scooped tamarillo and a splash of nut milk or coconut cream if you want some richness. A sprinkle of coconut sugar goes well too.