About this item
This book embraces the modern evolution of porridge, with 55 recipes including different grains, sweet and savory, hot and cold variations, there is a porridge for everyone and every season. One of the oldest breakfast dishes known to man has metamorphosed into the meal of the moment. The resurgence of porridge (oatmeal) can be dated back to the launch of the GI diet, since then it's been talked about as a heroic superfood, thought to do everything from hoover up cholesterol, boost testosterone levels, fend off heart disease, suppress the appetite and help beat depression. Following its postmodern reinvention the term "porridge" has come to describe any nourishing grain bowl that can be built with ingredients ranging from traditional oatmeal to wholegrains such as quinoa, rice and millet.
About the Author
Leah Vanderveldt is a food writer and recipe developer in the health and wellness space. She's worked for Vogue, Vanity Fair, Australian Home Beautiful, and was the food editor at wellness website, mindbodygreen, where she wrote and developed whole food-based recipes and edited nutrition content. She's certified in Culinary Nutrition from the Natural Gourmet Institute in New York City. You can find her cooking up vegetable-centric meals over on Instagram at @leah.vander and at thenourishexchange.com.
