Spiced Chaga Porridge with Stewed Clementines, Chocolate Drizzle and Vanilla Hemp Cream

Is there a flavour combo more cosy than festive spices, orange and chocolate? I think not! This chaga porridge is spiced with cinnamon, ginger and cardamom, while the soft juicy clementines are stewed in nutmeg, clove and fresh ginger with a little coconut sugar. Beautiful, grounding chaga mushroom, although subtle in flavour gives a gorgeous bronze hue to the porridge whilst giving this lovely dish a boost of adaptogenic magic. What a way to start the day!

You could absolutely go ahead with this recipe minus the chaga if you don’t have any, or swap it for something you do have. Perhaps some calming ashwaghanda or even a more energizing mushroom like Lion’s Mane. Alternatively you could switch it up with something simple and elegant like a good spoonful of cacao. Go with your gut!

I love finding ways to use mushroom powders in my food. Essentially I find you can usually throw in a spoonful here and there and no one would ever know because a small amount packs a punch but the flavour can be easily hidden. That said, it’s nice to use medicinal mushrooms in a way that they can shine - whether that’s from their flavours coming through or simply their rich colour giving the dish a tint.

Sometimes referred to the “King of Herbs” or the “Mushroom of Immortality”, chaga mushroom has been used medicinally in parts of Asia for literally thousands of years. As well as being used to treat various illnesses and conditions, chaga is known for its immune-boosting qualities and overall health benefits. Its adaptogenic properties mean that it can bring a sense of balance by helping the body to adapt to whatever stressors are apparent at the time. The incredible thing about adaptogens is that they do the job that needs to be done at the time. So in a time of confusion they can help achieve a sense of clarity. In a time of anxiety, they can help achieve calm and so on. I like to picture a sound mixing desk and imagine that adaptogens level out all the faders. I get my chaga from Myshrooms who as well as selling a variety of high quality medicinal mushrooms, also make the most incredible, indulgent mushrooms snacks. Have a look here for more info on Chaga.

Sometimes less is more. But sometimes more is more, especially when it comes to a warming bowl of oats! I like a bit of excitement in each bite so with this recipe I’ve kept the porridge base pretty simple and then gone for a multitude of toppings!

I feel like stewing fruit takes it from being a lovely healthy snack to straight up dessert. Like, take a banana for example. Love it as it is, but mash it up a bit and serve it hot and suddenly it’s pud (anyone else or…?) You can of course use any type of orange for this recipe but I had some cute little clementines that I had been wanting to use. You’ll notice I’ve been a little loose with some of the ingredient quantities in this recipe (we have a few splashes of this and that) because in certain instances, it really does depend on the size of the fruit you have used, as well as how juicy you like things.

Hemp cream is such a quickie to make. Just blend some hemp seeds with a little water et voilà! No need to soak, strain or any of that business and if you have leftovers you can just throw in a bit more water, blend again and you’ll get a lovely creamy hemp milk. As you’ll know if you’ve read many of my other recipes, I love hemp. It’s so easy to use in the kitchen, not to mention its incredible nutritional benefits. Hemp is really high in omega 3 and 6 essential fatty acids, a great source of complete protein (this means it contains all nine essential amino acids that we have to get from food), high in fibre as well as being a great source of vitamin E and various other vitamins and minerals. I could go on and on as there are many studies that suggest hemp supports both physical and mental health in a multitude of ways. It’s incredibly easy to include hemp seeds in your diet, whether it’s just by sprinkling over a meal or doing something more fancy like blending it into a cream. Whatever you do, get it down you!

I went for a decadent drizzle of chocolate to finish this porridge off. I’m not usually one for a super sweet breakfast, but if you use good quality raw chocolate, such as Ombar, a little really does go a long way. You can either melt it and drizzle over your porridge or do as I did and add a splash of milk to the melted chocolate and mix to form a kind of ganache. Alternatively, add chunks and watch them slowly melt into your steaming bowl of porridge! Ooh!

Ingredients

(serves 2)

Porridge

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

Zest of one clementine or half an orange

1 cup oats (it’s optional to toast them over a medium heat in a dry pan for a few minutes to give a nuttier flavour)

1/2 cup plant milk of choice (I like hemp) plus a little extra to heat up your spices

1/2 cup water (add a little more if you like runnier oats)

Handful of dried fruit - I like using goji berries

1 teaspoon chaga powder

If you like sweet porridge, add your sweetener of choice - I prefer without

Stewed Clementines

2-3 clementines (or any fruit from the orange family)

2 teaspoons fresh grated ginger

A few gratings of nutmeg

3 cloves

1/4 cup fruit juice or water

1/2 teaspoon coconut sugar (optional)

Vanilla Hemp Cream

(Double the quantity if there’s not enough for your blender to get going)

1/4 cup hemp seeds

1/4 cup filtered water

Either a pinch of vanilla powder or a few drops of vanilla extract

Tiny pinch of salt

Other Toppings

Nut butter mixed with a little water to achieve a runny, creamy consistency

Melted chocolate either as is or with an added splash of milk mixed in to create a runny sauce

Method

1. Start by making the hemp cream, by simply blending together all of the ingredients until you have a lovely smooth cream. Set aside until you’re ready to serve.

2. Next, stew your clementines (or whatever fruit you are using). Add all of the ingredients to a pan and cook gently over a medium heat until the fruit has softened and most of the liquid has evaporated. About 10 minutes or so. If needed, add more liquid to cook the fruit for longer. Remove the cloves when you’re ready to serve.

3. To make the porridge, add all of the spices and zest, along with a splash of milk to a pan and warm over a low heat for a few minutes so the spices become fragrant.

4. Next, add the oats, the rest of the milk, water, dried fruit and sweetener if you are using. Give it a good stir and heat for around 5 minutes over a medium heat. I tend to stir very regularly to avoid burning on the bottom of the pan. When the oats have reached your desired consistency, turn off the heat and stir in the chaga.

5. Finally, prepare your other toppings such as nut butter and melted chocolate.

6. Assemble in a way that is delightful to you and enjoy!