The New Porridge : Grain-Based Nutrition Bowls for Morning, Noon and Night by Leah Vanderveldt

This book embraces the modern evolution of porridge, with 55 recipes including different grains, sweet and savoury, hot and cold variations, there is a porridge for everyone and every season. The New Porridge is all about creating a nutrient-dense meal in one bowl – the comforting kind you look forward to eating when you get out of bed in the morning. Nutrition and wellness expert Leah Vanderveldt brings you 55 inventive porridge recipes including some with eggs and dairy but plenty of vegan and vegetarian options too. The book begins with an introductory section with tips and tricks for making perfect porridge and an ingredient directory for superfood add-ons and protein boosts. This is followed by essential basic recipes for nut and plant-based milks and nut butters which are used throughout the book. A chapter on creative toppings gives you plenty of options for mixing and matching and adding various textures to your bowls. The main recipe begin with the Sweet & Warming chapter, featuring the more traditional versions of porridge in Western countries, with flavour combinations that take advantage of seasonal fruit and warming spices for natural sweetness, and nuts and seeds for texture. Recipes include Cinnamon Apple Pie, Coconut and Mango and Stewed Rhubarb Crumble Porridge. Next up is Savoury and Cozy – savoury porridge is a great meal for any time of the day. This chapter features both traditional interpretations of porridge (like Asian congee and Italian risotto) and versions that incorporate different vegetables and cuisines. Try the Shakshuka Porridge with Tomatoes Chilli and Eggs or the Red Lentil Risotto with Peas, Asparagus and Lemon. The final chapter, Cold & Make Ahead, is full of summertime versions of porridge. Bircher muesli, chia pudding and fruit blends make this refreshing chapter the key to enjoying porridge all year around.