Chestnut Breakfast Porridge Recipe That’ll Start Your Day Satisfied | Plant-Based | Well+Good

Chestnut Breakfast Porridge Recipe That’ll Start Your Day Satisfied | Plant-Based | Well+Good

– I like haven’t even swallowed yet, and I’m still putting more
in my mouth (chuckles). It’s true. Hi, I’m Rochelle, an herbalist and holistic health practitioner, and your host of “Plant Based.” Today I’m going to talk
to you about chestnuts, and how to make a chestnut
porridge for breakfast that is going to keep you full, maybe not all day long,
but for most of the day. (upbeat music) So, chestnuts, chestnuts
are not an ingredient that we tend to think of very often. I love chestnuts. They are technically a nut, but they are low in fat, high in really good-quality
slow carbohydrates, and really good quality
carbohydrates are complex, they are slow-burning,
and we need carbohydrates. Even if you’re on a low-carbohydrate diet, we need to have some. These slow-burning, long-lasting,
very stable carbohydrates are what keep blood sugar level. So, low glycemic means we are stable instead of spiking and
crashing, spiking and crashing, and getting these highs and these lows, and feeling sleepy after we eat, and feeling lethargic
and having brain fog, all those things you don’t
wanna feel after you eat, you won’t feel if you keep
your blood sugar stable. The chestnuts also contain
really nice vitamins, minerals, and primarily we get the fat-soluble B vitamins in chestnuts. B vitamins are really
good for nervous system, they’re also important to
replenish if you drink alcohol, and since the chestnuts are low in fat, we want to add a little
bit of fat to our recipe so we can absorb those
B vitamins really well. The chestnut tree has also
been called the bread tree because chestnuts resemble
grains in their nutrient makeup, so if you want to get the good of grains, but perhaps you’re not eating grains, you’re not eating legumes, maybe you’re on a paleo diet, maybe you’re just reducing
that category of food, which is what I was doing when I fell in love with chestnuts, you can eat chestnuts. You don’t get any of the anti-nutrients, or the inflammation,
or some of the problems that grains cause a lot of people. So for today’s recipe, we are going to make a
porridge with the chestnuts. This was inspired by congee recipes, which are obviously rice-based, so we’re substituting the
chestnuts for the rice. And this will be a delicious,
filling, savory breakfast. Let’s make this keep you full all day long chestnut porridge. (upbeat music) Four cups veggie broth. Bone broth would also be great here. One two-inch piece of fresh ginger, peeled and thinly sliced. One star anise pod. One two-inch piece of cinnamon. One small onion. Bring your broth, chopped onion, ginger, cinnamon and star anise to simmer in a large, heavy pot. Two cups of chestnuts,
already roasted and shelled. Strain out the ginger, cinnamon stick, and star anise. Combine the broth and the
chestnuts in a blender or a large pot with an immersion blender, and blend everything together until it is a thick, porridge-y texture. Taste and season with
salt and pepper if needed. Six ounces of shiitake
mushrooms, thinly sliced. Keep about three tablespoons of olive oil. Cook the mushrooms, tossing regularly until brown and crisp, about six to eight minutes. To serve, divide the porridge among bowls. Top with crispy mushrooms, fresh cilantro, chestnuts, and drizzle
with oil and, or Sriracha. All right, and here it is, this delicious,
nutritious, slightly sweet, savory, spicy, nutrient-dense, you know, all the things
that I love, porridge. All right, taste test, taste test. Getting a little bit of
chestnut, some cilantro. Mmm, sweet, little bit sweet, kind of like a sweet potato
or a yam, from the chestnuts. You have spice from the Sriracha, great green from the cilantro. And the texture is just like a really, kind of like a steel-cut oatmeal. It’s a porridge texture is what it is. This is decadent. This is healthy. This is so stable, it’s
going to keep me full for hours and hours. Perfect post-workout. Mm, delicious, yum. So good. For more episodes of “Plant Based,” subscribe to Well &
Good’s YouTube channel.

7 Replies to “Chestnut Breakfast Porridge Recipe That’ll Start Your Day Satisfied | Plant-Based | Well+Good”

  1. This recipe looks delicious. However, B vitamIns are water soluble vitamIns. Vitamins A,D,E and K are fat soluble.

  2. I am a chestnut "nut", having been raised on them since a young boy. I tried this recipe, and I have to tell you that it can be delicious. But I couldn't get this recipe to thicken up like your video as it was more like a very nice soup.. I even put in only 2 cups of the broth. I think I would have needed about 5 cups of chestnuts. As chestnuts are not available this time of the year, I bought already cooked and peeled nuts in packages. They can be expensive. I think you need to tweak this recipe to make it come out like your video. I finally added some instant brown rice to absorb the liquid. It was good, but not the way you show.

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