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Try corn meal for porridge. Or
buckwheat. Or classic Sunny Boy, with all its (organic) rye and flax (sorry,
I’m an Albertan, so Sunny Boy rules, not Manitoba’s Red River Cereal.)
Any of these porridges provide you
with that steady-Eddy power base that only happens when you eat a lot of good
fibre. But oats, as any good Scot will attest, have an edge in the slippery
world of porridge, with their superior protein and hearty taste.
Whatever you use, stay away from that
expensive, wimpy instant stuff with all the artificial crap. Come on, it
doesn’t take that much longer to boil up the real thing, rolled, steel cut or
But if you are in a big hurry in the
morning, or it’s summer and you don’t like the idea of hot cereal, take a tip
from Jan. Soak your oatmeal the night before in apple juice or any liquid you
like. After all, that’s what Dr. Bircher-Benner intended his mushy invention, m
sli, to be: 2 to 3 tablespoons of oatmeal soaked in cold
water for 12 hours. Drain it, and mix it with condensed milk, was his original
suggestion, adding grated apples or carrots and top it with lemon and honey.
If you buy your porridge cereals in
bulk you can mix your own combos. The cooking basics are always the same —
bring your water to a boil, add a pinch of salt if you like, add your cereal in
a steady rain as you stir, and turn the heat down so you don’t make a mud
As you experiment you’ll learn how
thick you like it, but a ratio of three parts water to one part cereal is
usually a good starting point. If it’s too thick, add more liquid, if it’s too
thin, let the water boil off — it’s rocket fuel, not rocket science.
Once you get into it, you might start
toasting your own coconut or nuts to add, or figuring out your own tasty way —
tabasco, anyone? You might even grab a pocketful to munch on your way down the
slopes this winter.