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vanilla bean millet porridge with lavender strawberries + super seeds

vanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messlavender // the first messvanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first mess
We’ve had our fair share of rain and thunderstorms in these parts lately. It’s been good for setting the mood when developing some recipes for fall and such, but more importantly it’s made for some cozy , very high quality mornings. Once we get into spring + summer, my days of sit-down breakfasts promptly come to a close. Sometimes I like to fix up a raw chia pudding or buckwheat porridge, but generally coffee/tea is just fine right away, and then maybe I’ll have a smoothie or some fruit (or a pastry, cuz sometimes you got to) later on. Something about the heat and umpteen million things to do outside pulling me away from those solitary early moments.

Every week there are more things to do with new challenges, and in this season of life it feels like that notion has exploded times a thousand. Taking moments for simply being leads to better awareness as a human that can say and do out in the world. More opportunities for stillness lead to better connection with the presence of capital-G-good in other forces. I’ve developed an acute sense of how much I need that lately.

Years ago, I used to work at a sometimes stupidly busy café/lunch/brunch spot in Toronto and when I came home after my 40-minute, million miles an hour walk home, I needed to have solitude in the most critical of ways. Even now when I pull up to my porch after a Saturday night service or whatever, it’s weird that someone in my house is still up when I just expect all lights out and the still quiet of night. I guess I’m still adjusting to it. Full absorption in a body + mind decompress/daily moment of simply being has historically been my scene out of a certain social necessity, so I’m trying to reclaim that.

I don’t think it’s simplistic to observe that breakfast helps with that process either. When I think of that morning meal, I think of grains and mindfully stirring them or soaking them prior to the whole process. Even my super quick morning smoothies feature some soaked oats or raw buckwheat most times. There’s an elemental quality to these hearty stores from the fields, a notion that we can hardly be, much less go about our day without them. It’s a foodstuff you can lean on when times are tough, literally and figuratively speaking I suppose.

I feel like most if not all of you are familiar with Erin Alderson’s blog, Naturally Ella, at this point. Erin is an expert at making delicious, vegetarian, whole food recipes feel approachable, and her new book The Homemade Flour Cookbook is most certainly an extension of that. A book focused on making your own flour from grains, nuts, seeds and legumes, and then incorporating that flour into your cuisine was a challenging thought to me at first–I don’t grind too much of my own flour really. Mostly chickpeas and oats if I’m gonna go there. But Erin makes some serious arguments for better taste and nutrient value throughout. She also details different routes for milling flour at home–including a coffee grinder technique that’s within anyone’s reach.

My first go was a sweet version of her ground millet “polenta” for my re-established breakfast routine and whoa! Seriously so good. I wound up eating mine mostly cold and still enjoyed it so much. It’s kind of wild to see a grain that you know and love in a new and delicious light. Her version in the book is savoury with chickpeas and a spicy tomato chutney, and gosh doesn’t that sound just too good? I’ve always liked strawberries combined in a baked good with cornmeal, and since millet has a bit of a corn-vibe, I knew this combination would work. The vanilla warms it up a bit and I just really enjoy lavender with berries, so that got plucked from the backyard right quick. Bonus: once I had the millet ground up (which wasn’t even a big deal), this was ready in about 15 minutes. I’m also interested in trying her quinoa-crusted cauliflower steaks, hazelnut pumpkin muffins, and the zucchini and corn empanadas with spelt dough really soon. Nice work, Erin!

Hope you’re all starting summer on a strong, solid foot of serious being :) xo

The Homemade Flour Cookbook by Erin Alderson // the first messvanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messvanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messground millet // the first messvanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first messvanilla bean millet porridge w/ lavender strawberries + super seeds {via The Homemade Flour Cookbook} // the first mess

vanilla bean millet porridge w/ lavender strawberries + super seeds
lightly adapted from The Homemade Flour Cookbook
serves: 2
notes: I don’t grind the millet all the way into flour because I prefer to have some cracked bits of grain for texture.

lavender strawberries:
1 cup diced strawberries
1/2 tbsp maple syrup (+ extra for serving if you like)
1-2 tsp lavender buds, crushed with your fingers

super seeds (makes extra!):
2 tbsp chia seeds
2 tbsp flax seeds
2 tbsp sunflower seeds, toasted (or not)
2 tbsp pumpkin seeds, toasted (or not)

millet porridge:
1/2 tbsp coconut oil
1/2 tsp ground cinnamon or ground cardamom
1 cup unsweetened almond milk
1 cup filtered water
heaped 1/2 cup of ground millet (in a coffee grinder, food processor or blender)
1/2 tsp sea salt (I used fancy pink salt)
seeds scraped from a 1/3 vanilla bean OR 1/2 tsp extract/paste

Place the diced strawberries in a small-medium bowl and stir them up with the maple syrup and lavender buds. Set aside.

In a small bowl, mix together all of the seeds for the super seed mixture and set aside.

Heat the coconut oil in a medium saucepan over medium heat. Add the ground cinnamon and stir it up until fragrant, about 30 seconds. You should have a cinnamon oil of sorts. Add the almond milk and water and stir. Bring the mixture to a light boil, add the ground millet along with the salt and whisk. Continue to whisk the mixture as it cooks. Once it’s thickened up to the consistency of polenta, pull it off the heat. Allow the millet porridge to sit for a moment, add the vanilla, and whisk it again lightly and serve with lavender strawberries, super seeds and extra milk or maple syrup if you like.

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Millie l add A Little18/06/2014 - 4:40 am

This is so gorgeous – I absoloutely love the way you presented it!
http://youtube.com/addalittlefood

Kathryn18/06/2014 - 5:23 am

I love the idea of taking a few moments of stillness at the start of the day and channeling that focus into a delicious bowl of goodness. Love your take on Erin’s recipe and the beautiful way you’ve brought it to life.

Anne @AVeganAdventure18/06/2014 - 5:58 am

This looks delightful! I’ve just started playing with making my own flours, so I’ll have to try this, and Erin’s cookbook as well. I don’t see the vanilla bean in the ingredient list though. Is it added to the porridge or the strawberries? Either would be fantastic I guess. Thanks!

[…] Chocolate Espresso Doughnuts // Berry Cobbler with Oat Dumplings // Grilled Polenta and Zucchini Salsa // Amaranth Pancakes // Tomato Basil Socca Pizza // Socca Pizza with Summer Squash and Feta // Nut Flour Crepes with Roasted Fruit //  Rhubarb Blueberry Apple Pie // Vanilla Bean Millet Porridge […]

Anoushé18/06/2014 - 6:29 am

Such beautiful pictures! I need to try this!

Laura Wright18/06/2014 - 6:45 am

Anne! Thanks for noticing that. I’ll fix it up :)

I am so inspired by your peaceful perspective. I love that you see making breakfast as a chance for mindfulness. So often I am so busy multitasking through the breakfast hour I forget if I even had breakfast. It is just the dirty skillet on the stove that confirms that I had it. Love this idea. I have recently started getting into millet. It is a new favorite grain here.

Sheila18/06/2014 - 7:16 am

You take beautiful photos :)

Leah18/06/2014 - 8:23 am

There is something really calming about just easing into the day and it is hard to get motivated to put a lot of effort into breakfast and then cleaning it all up. But this is motivating me to do a little more breakfast cooking. Looks delicious! Gorgeous photos!

Abby @ The Frosted Vegan18/06/2014 - 8:53 am

So so pretty and gorgeous! I love that you capture the light and beauty of the everyday. Your words on just being are well heard, I needed to read that today!

Lindsey18/06/2014 - 8:53 am

I totally feel you on the being present/still tip! I am feeling that more than ever these days, especially when you feel like it’s all moving too fast. i wish you all the best moving into this new, beautiful season and can’t wait to see what you’re developing for the fall! hugs + deep breaths! xo

Ashley18/06/2014 - 8:55 am

Your photos are a work of art. There’s so much life in them and they mirror your words perfectly. And this sentence… “Every week there are more things to do with new challenges, and in this season of life it feels like that notion has exploded times a thousand.” Your words are the thoughts I have but can’t put into words. :) — I’m kind of in love with millet porridge and Erin’s book is such a winner! Beautiful!

Amy @ Parsley In My Teeth18/06/2014 - 9:03 am

There is something about lavender that is very calming and peaceful. Such a stroke of brilliance to add it to this delicious breakfast!

lynsey // lynseylovesfood18/06/2014 - 9:32 am

reading your posts are so calming and energizing all in one swoop!! Mindfulness + the need to run to the kitchen immediately all wrapped into one!! xo

Grace18/06/2014 - 9:33 am

I read your post all wide-eyed without blinking. These pictures, the light, the words and your styling – all so stunning!

cheri18/06/2014 - 10:09 am

I love Erin’s blog will have to order a copy of her book. Love what you did with the millet, beautiful pictures.

Libby18/06/2014 - 10:15 am

I feel like if I were to take a photograph of porridge, it would just look utterly unappetizing. But this is so gorgeous and beautiful (as are all of your photographs).
I’ve never used lavender or millet in my kitchen but your recipes always tend to pull me towards directions that I’ve never taken before. I can’t wait to try it. It sounds truly delicious.

Julia18/06/2014 - 11:20 am

Laura, how do you grind the millet? Can I do it in an improvised way since I don’t have a coffee grinder?

Rose Citron18/06/2014 - 3:43 pm

Amazing idea! I love millet, I have to try this porridge :)

Laura Wright18/06/2014 - 5:26 pm

Hi Julia, you could certainly use a food processor or a blender, if either of those options is available to you.
-L

hannah18/06/2014 - 7:28 pm

Laura, I ALWAYS find your words and recipes are sooo in tune with what I am thinking/feeling/craving at any given moment. How funny! And lovely.
How long did the millet take to cook?
h xx

Lisa @ Simple Pairings18/06/2014 - 9:08 pm

Love this! I’m a big fan of wholesome dishes like this. My current favorite is buckwheat, but your millet version looks fabulous, too. The strawberries make it look so appetizing. I also love the ‘super seeds’ part!

Jen from New Hippie Kitchen18/06/2014 - 9:22 pm

Wow! What a great idea. I love polenta and this would be a great alternative to using corn. Can’t wait to try it.

Shelly @ Vegetarian 'Ventures18/06/2014 - 10:15 pm

Isn’t ‘The Homemade Cookbook’ so wonderful? It’s been rainy here and I’ve been enjoying cuddling up with some new cookbooks as well! This porridge you made is gorgeous as always!

Laura Wright19/06/2014 - 7:59 am

Hi Hannah! I would say the millet took a good 10-12 mminutes to get to proper thickness, with fairly constant whisking.
-L

Irene @ {a swoonful of sugar}19/06/2014 - 8:14 am

This is such a gorgeous post! Now I’m just dying to get my hands on some edible lavender! Beautiful flavour combos :)

[…] and Kate (GF) Nut Flour Crepes with Roasted Fruit from Shanna + Tim of Food Loves Writing (GF) Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds from Laura of The First Mess (Vegan + GF) Sweet Potato and Lentil Gnocchi from Kathryn of London […]

Ida Skivenes20/06/2014 - 3:40 am

I just made this (topped with apricots and blueberries instead of the lavender strawberries though), it’s very easy and utterly delicious. The only thing that confused me was where the vanilla bean comes in? It’s mentioned in the title and further up the text but not in the ingredients or the instructions. However, I just threw in some vanilla into the porridge as it was cooking and it worked fine. Thanks for a great new recipe for my breakfast repertoire! :)

[…] vanilla bean porridge with lavender strawberries. all over the […]

Alessandra21/06/2014 - 3:23 pm

You had me at lavender! Looks absolutely amazing as always!

Sini | my blue&white kitchen22/06/2014 - 9:44 am

This porridge is just way too beautiful. Absolutely in love with this recipe and these pictures!

Our Food Stories23/06/2014 - 10:56 am

oh my…that looks SO delicious!! can you please send it over to berlin for breakfast ;)
xx
laura&nora

[…] Un porridge au millet et avec… des fraises. […]

Susan25/06/2014 - 2:39 pm

too tempting not to try!

spotlight | This is for Real26/06/2014 - 6:51 pm

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Angela Brown02/07/2014 - 12:44 pm

Holy God…these pictures are gorgeous! The third in this post is simply beautiful! Really lovely work!

Tom12/07/2014 - 1:04 am

Hey , this recipe look amazing , but I just wanted to know if I can use ground quinoa instead ground millet ?!?! Have a nice day ….. !!!!!

[…] Vanilla Bean Millet Porridge with Lavender Strawberries + Super Seeds (GF + Vegan) || Laura of The F… Nut Flour Crepes with Roasted Fruit (GF and Grain-Free)|| Shanna + Tim of Food Loves Writing Dark Chocolate & Apricot Oat Cookies (GF) || Shelly of Vegetarian Ventures Chocolate Espresso Doughnuts (GF) || Ashley of Edible Perspective Tomato Socca Pesto Pizza (GF) || Alanna of The Bojon Gourmet Socca Pizza with Summer Squash and Feta (GF) || Kathryne of Cookie and Kate Tomato Basil Socca Pizza (GF) || Winnie of Healthy Green Kitchen Berry Oat Cobbler || Kasey of Turntable Kitchen Sweet Potato Lentil Gnocchi (GF) || Kathryn of London Bakes Buckwheat Dutch Baby (GF) || Sonja + Alex of A Couple Cooks Flax and Oat Porridge with Grilled Peaches (GF) | Adrianna of A Cozy Kitchen Quinoa Crusted Cauliflower Steaks (GF) || Nicole of Eat This Poem Brownie Thins (GF + Grain Free) || Megan from A Sweet Spoonful Cinnamon Raisin Amaranth Pancakes (GF) || Grace from The Sunday Table Grilled Polenta with Raw Zucchini Salsa (GF + Vegan) || Jeanine of Love and Lemons Grilled Polenta with Cooked Zucchini Salsa (GF + Vegan) || Elizabeth of Brooklyn Supper Rhubarb Blueberry Apple Pie || Sarah of The Vanilla Bean Blog Sour Cherry Galette (crust from book) || Alison of This Homemade Life  Sweet Corn and Ricotta Ravioli Zucchini and Corn Empanadas  Grapefruit Barley Scones Mini Spinach Quiche with Flaxseed Crust (on The Kitchn) Berry and Oat Cobbler + Review of the Book on Nourished Kitchen […]

Caitlin @ teaspoon13/07/2014 - 3:54 pm

I’m so excited to try this! I just found out I’m allergic to oats and eggs and most gluten, so breakfast is a bit difficult to say the least. Millet is all good though! Can’t wait to try it out. That cookbook sounds pretty awesome as well.

Laura Wright14/07/2014 - 8:58 am

Hey Tom, I’ve never tried quinoa in this application, but I think it’s worth a shot. Might have a bit of a stronger flavour profile than the millet–and it’ll definitely cook faster, which is a bonus. Let me know if it works!
-L

Kate @ ¡Hola! Jalapeño15/07/2014 - 6:49 am

I have everything to make this and now I can’t wait for breakfast! I’m always looking for new ways to eat millet, I’ve found a room temp salad is my favorite, but have never tried it ground. Thanks!

[…] Credit / Recipe Link : The First Mess […]

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[…] tried it once without success, but I saw this recipe and thought I should give it another go. Good thing I did. I think the coconut oil mixed […]

[…] Try now: Vanilla bean millet porridge with lavender strawberries + super seeds […]

clp07/10/2014 - 12:53 am

the pictures are beautiful and recipes sound amazing. on this porridge: how much cinnamon or cardamom? it just says “1/2″… thank you

Laura Wright07/10/2014 - 3:16 pm

Hey clp, fixed up the recipe to clarify. It’s a 1/2 teasoon of either ground cardamom or cinnamon. Thanks for spotting that!
-L

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