Super Porridge!

If you are like my husband, you probably despise the word "porridge" because it sounds like some antiquated sustenance eaten only by vagabonds (or, as he has just informed me, one of the 3 bears). Although the flavor is slightly lacking, this is a great "base meal" that I have taken to making for Corinne's lunch.

I explored alternative protein sources for Corinne because I don't eat much meat myself. I have nothing against it, I just don't care to sit down and devour a steak. I have never really been like that, and I didn't want my lack of protein to effect Corinne in any way. Introduce Super Porridge.

It is based on Ruth Yaron's Super Baby Food book that I have found immensely helpful in introducing and preparing solid food for Corinne. Super Porridge is made from a mixture of grains and beans/legumes. As she explains in her book, when approx. 2 parts grains are mixed with 1 part beans or other legumes, protein is formed that is as high a quality as that from eggs or meats. The mixture yields about 2 cups and is packed with 7.5 grams of complete protein.

To make 2 cups of porridge (which usually lasts us about 3 days):

• mix 1/3 cup any dry whole grains (rolled oats, millet, brown rice, barley) WITH
• 1/8 cup (2 tablespoons) dried legumes (kidney beans, lentils, split peas, soybeans* or anything else!)
• put in food processor or blender and grind until it is a fine powder.

Meanwhile...

• bring 2 cups of water to a boil, then turn down burner to lowest setting
• Immediately stir in grain/legume powder and whisk, whisk, whisk!
• Cook covered for 10 minutes (*20 min. if soybeans are included) stirring frequently with a whisk to remove lumps and prevent scorching. Refrigerate or Freeze when done!

So easy, right? I was so skeptical of all of this, but I have been making this for almost 2 months now, and Corinne doesn't seem to really mind it, and it's so good for her! I usually mix in a vegetable or fruit cube or 2 (and Ryan swears by applesauce) to make it more flavorful, but once it is made, you're set for a few days! You are also encouraged to add Tofu, cheese, or egg yolk for a different taste. Another Hint Yaron suggests is "batching" your powder so that you don't have to grind the grains,legumes & beans too often. I spent about 45 min-an hour at the beginning of December "batching" and have enough powder left for at least February.

Anyway, Hopefully this can help someone looking for an easy, healthy meal base. I guess all I have left to do is to find a better name for it :)