cherry chocolate porridge

When I turn my calendar to find JUNE has arrived my heart skips a beat. I know it won’t be long until I’ll ride my bike along the orchards and capture the first glimpse of deep burgundy cherries. They are my late fathers favourite fruit and brings back memories of long summer days when my 18 year old self used to head out in nature, cruise through the trees, handpick these succulent rubies, place them in a basket and pay for them at the farm stand. I used to buy kilos and ate until my mouth and hands were stained forever. Food is memory, food is emotion. And food is medicine. Cherries are no exception to this basic rule of nature.

While researching my book Kyra’s Kitchen I was blessed with some valuable wisdom concerning these flecks of medicinal deliciousness. I’ll share a bit of that information (and of course a scrumptious recipe) with you, here, today!

 

Did you know there are sweet and there are sour cherries? Both of these varieties have their very own and unique health benefits. Sweet cherries are best eaten raw and straight from the hand. They are extremely rich in antioxidants (Quercetin and Anthocyanin) that protect your body against degenerating. Quercetin works specifically hard to repair cell tissue, for example after an injury or operation. Anthocyanin will help boost bone marrow activity and the formation of new blood cells. This will enhance both white and red blood cell count, upping your immune health, physical strength and energy level. Sour cherries on the other hand are the main source of ‘external’ melatonin. Your body makes this important hormone to regulate your sleep-wake cycle, to regenerate and help heal inflammation. But melatonin is not only made in the body, it is found in an exclusive array of foods too. Sour cherries are the main source of this ‘external’ melatonin. They will improve both the duration and the efficiency of your sleep. Another benefit of sour cherries is their uric acid lowering effect. The more uric acid we have stored in our body the greater the chance of gout, joint inflammation and arthritis. Use them to your full advantage by drinking sour cherry juice daily for at least four weeks in a row.

 

I use sour cherries mainly in breakfasts and healthy sweets such as cakes and tarts. The recipe below is a perfect example of both and inspired by the German Schwarzwalder Kirsch torte or Black Forrest cake. It is breakfast but might also be mistaken for dessert. It’s THAT good! And you know what it’s totally flour-, dairy-, sugar- and gluten-free! Feel free to scroll down and start making your very own scoop of heaven.

 

Xoxo kyra.

'Food is memory, food is emotion. And food is medicine. Cherries are no exception to this basic rule of nature.'

RECIPE

Cherry Chocolate Porridge

 

Makes 5 portions
Takes 60 minutes

 

Ingredients
Porridge

4 hands black rice
Water for cooking
2 medjool dates, no pit, chopped
100-150 ml nut mylk*
20 drops organic vanilla extract
1 tablespoon (raw) cacao powder
Topping
2 hands frozen sour cherries
2 small tablespoons hemp seeds
sage, optional to taste

 

Instructions
Place black rice in porridge pot with chopped medjool dates and two times the amount of water. Cook** at a medium low fire for about 45 minutes. Add nut mylk, vanilla extract and cacao powder. Stir, turn heat down and simmer for another 15 minutes without lid on. Turn heat off. Scoop porridge in bowl, top with 1 hand defrosted cherries, 1 small tablespoon hemp seeds and a sprinkle of sage. Serve and dig in!

 

*I use a mix of almond and rice mylk

**I soak the rice first, which reduces the cooking time to about 35 minutes

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