Breakfast
Red Sorghum Porridge with Banana Toffee
Did you know? Red sorghum is rich in phytochemicals such as polyphenols, anthocyanins, tannins, and flavonoids, which act as antioxidants. 3-deoxyanthocyanidins are exclusively found in sorghum. Sorghum has the highest content of phenolic compounds among cereals, reaching up to 6%. Don’t miss out on this amazing staple in your diet. A grain that is easily overlooked and packed with nutrients.
Nutrition Information
Energy
247 kcal
Protein
6.4 g
Carbs
57 g
Sugar
13.4 g
Fat
1.9 g
Fibre
5.4 g
Serves: 2 servings
Portion size: 1 cup
Prep time: 5 min plus overnight
Cooking time: 60 minutes
Equipment
Medium pot Measuring cup Toro pod coffee machine
Serving bowl
Ingredients
½ cup red sorghum 1½ cups Medspresso™ CBD-Infused Rooibos Tea 2 cups water 1 pinch salt 1 banana 1 tsp Liviana™ CBD-Infused Honey ½ cup fresh berries
Method
- In a medium pot add the Medspresso™ CBD-Infused Rooibos Tea to the red sorghum and let it stand over night. This will shorten the cooking time.
- Place the pot with 2 extra cups of water and a pinch of salt onto the stove and simmer over a medium heat for 45 - 60 minutes. The sorghum kernels will soften.
- Mash the banana into a small sauce pan with the honey and mix well until combined. Cook over a medium heat for 10 minutes, stirring frequently.
- Add the cooked sorghum to a bowl, top with the banana toffee and fresh berries. Serve with plain yoghurt or milk/milk alternative.
Spread the health, every byte counts
Wilna Eksteen
Registered Dietitian
