Wild Blueberry Porridge

This recipe uses millet or gluten-free oatmeal with the addition of a secret weapon: wild blueberries. These little purple gems offer an explosion of delicious flavor, and their healing properties for the liver and the rest of the body are a true miracle.

Wild blueberries contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.

Wild Blueberry Porridge

Ingredients:

• 1 cup millet or gluten-free oats 
• 2 cups water; more if needed 
• 1/2 teaspoon cinnamon 
• 1/2 cup wild blueberries 
• 2 tablespoons fresh wild or cultivated blueberries, or frozen wild blueberries, for garnish 
• Pure maple syrup or raw honey, to taste

Directions:

Place the millet, water, and cinnamon in a small saucepan, stir, and bring it to a boil. Add more water if needed. Reduce to a simmer, cover, and cook until soft, about 10 to 15 minutes, stirring intermittently. Once it’s cooked, remove the saucepan from the heat, cover it, and let it sit for a few minutes. 

Alternatively, place the oats, water, and cinnamon in a small saucepan and bring to a simmer. Add more water if needed. Cover and cook until soft, about 5 to 10 minutes. 

Stir in the wild blueberries and maple syrup to taste. Serve topped with the 2 tablespoons of blueberries.

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This item posted: 16-Dec-2020

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