I did something quite unusual for me yesterday, I bought the “Spiegel Magazine” (it’s something a bit like Time Magazine) because there was a very interesting article about “The Sugar Drug”. I’m fascinated by things like this, and that kind of info is never available for free on the internet, so I bought it and haven’t finished reading it, but what I will say is that I switched to good old porridge this morning! With NO added sugar! Here comes the recipe and method…
How I make porridge is not a family recipe because that involves lots of milk and sugar and the microwave. We like it the thick way – no thin porridge in our house!
In the winter I have a routine where at night I steep the oats overnight in just enough hot water to cover the oats. This makes things very quick in the morning. How many oats for one person? Well I find that i only need maybe two espresso cups full. They can be ANY brand of porridge oats – at the moment I have Aldi’s and they’re fine.
Working with pre-steeped oats, you just mix the oats up in about an espresso cup of milk and heat it up on the stove-top. Soya milk works really well for some reason and leaves less mess in the pot to clean up. Don’t stir the oats while they’re heating. They only need a minute or two until they’re hot. Then I mix in some fresh or dried fruit, or some chopped banana or apple while the milk heats for extra sweetness. Almonds or walnuts are very good in it too. Here I have some fresh blueberries, dried cranberries and some sunflower seeds and a bit of cinnamon.
No pre-steeped oats? just cover the oats in about a centimetre more hot water than is necessary to cover them and bring them to a boil. Turn the heat down to half way and when most of the hot water has boiled off transfer the pot to a cool place (e.g. another hob ring that wasn’t used) and leave it to cool a few minutes, This will thicken it up. Then I add a splash of milk to make it less dry and toppings.
Then I feel like I’ve eaten something good for the day, no matter if I get a stress-chocolate attack around midday!
In case you want more information on the article (which is in German)- the gist of it is information from interviews with a Professor Lustig from the University of California and other mostly american academics. There are some youtube videos with talks from Prof. Lustig that I haven’t watched yet. Their findings are also put in historical context (e.g. the invention of cheaper glucose-fructose syrup), and are very much common-sense in a way but with solid research to back it up. I’m looking forward to finishing reading the article today and that hopefully it will give me more of a boost to eat less sugar.