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
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Serves: 2 servings
Portion size: 1 cup
Prep time: 5 min plus overnight
Cooking time: 60 minutes
Equipment

Medium pot

Measuring cup

Torro 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

  1. 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.

  2. 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.

  3. 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.

  4. 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

Wilna Eksteen

Registered Dietitian

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