This is probably my favourite meal of the day, though it wouldn’t matter if I ate it for breakfast or for dessert. It’s just so tasty and nutritious.
I used to prepare it from scratch the evening before so it could soak overnight, but, as with my other meals, I’ve started pre-preparing most of it for the week ahead to better manage my portions.
Preparing it while I’m waiting for my evening meal to be ready to serve meant I was hungry at the time and tended to put more into the mix than I really needed. I don’t need a workman’s breakfast for a day of transcribing or writing or editing!
The ‘secret’ spices
I blend full spice jars of ginger, cinnamon, nutmeg, allspice, and cloves in a little tin and add it to the mix at about 1/3 – 1/2 a teaspoon. It’s delicious!
This series inspired by my fucked-up relationship with food.