Y’all. I can’t even begin to tell you how grateful I am for the amount of love I received on my most recent post about mental illness. So many people have gone through such similar experiences– which isn’t surprising to me but still manages to blow my mind somehow. What I mean by that is, I know a lot of people have mental illness, but it’s always mind boggling to me to actually see it with my own eyes and wonder why we aren’t talking about it more.
It’s still odd to me to see how much vulnerability gives others a feeling of permission to be vulnerable as well.
I can’t tell you how touched I am by that. In the telling of my story, I’ve connected with so many others who have now been empowered to share their story as well. The more we share it, the less power we let it have over us.
Speaking of all this vulnerability– pretty much everything I know about the topic comes straight from the book Daring Greatly, and I just happen to be running an online book club with my friend Autumn of A Whole Story (my blogging soul twin) where we are reading that very book!
Here is our group, just ask to join and we’ll let you in!
This has exactly nothing to do with the recipe I’m about to share with you.
I wasn’t originally going to put this one on the blog, but there seemed to be a lot of interest when I shared it on Instagram the other day, so I thought I’d throw it up here as well!
You’ll also get a bonus recipe for my homemade walnut milk.
Because I forgot to buy cashew milk at the store and walnuts were all I had in the pantry. BUT– it ended up being perfect in this recipe so I could have just pretended it was completely on purpose…
For the milk, you will need:
- 2 cups walnuts
- 4 cups water
- 1 tbsp maple syrup
- Pinch of sea salt
- In a jar, cover the walnuts with water and let them soak overnight
- In the morning, strain the walnuts, rinse them, and add them to a blender with 4 cups of water and blend the crap out of it!
- Strain it through a nut milk bag or a cheesecloth (I always do this over a bowl) to separate the milk from the pulp. Make sure you squeeze to get every bit of milk out.
- Set the pulp aside for later use (working on a roundup post of all the things you can do with nut pulp)
- Add the milk back into the blender with the maple syrup and sea salt and give it another quick blitz
And now onto the porridge itself! You’ll have way more milk than you actually need for the recipe (you’re welcome) so you could even double or tipple it. Or have it multiple times in one week like I did.
For the porridge you will need:
- 1 cup of cooked quiona (I cooked mine in bulk the night before and stored it in the fridge)
- 1 cup walnut milk
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 1/2 cup fresh blueberries
- 1 tbsp maple syrup
- Heat up the walnut milk in a saucepan until it is just under boiling and dump all the other ingredients in.
- Stir everything together until the chia seeds start to expand a bit and the blueberries get kind of explode-y.
It’s been super rainy and gross here this past week, and unseasonably cold to boot– so this has been my go to in the mornings.
I must admit, I am not the biggest fan of oatmeal. Every once and a while it really hits the spot, but more often than not, I can think of nothing less appealing. It’s weird how our appetites work. This is such a good alternative for all you other oatmeal haters out there (I know you must exist) who still want a warm cereal to get them going on those cold mornings.
What is your go to cozy breakfast?