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Sugar Detox Savory Mushroom Porridge: Energize Your Breakfast

Revitalize Your Morning Routine

In the realm of breakfast options, porridge stands as a timeless favorite. Traditionally associated with sweet flavors like berries and honey, we're here to introduce a savory twist that not only tantalizes your taste buds but also helps kickstart your day on a healthier note. Say goodbye to sugar-laden breakfasts and hello to our savory mushroom breakfast porridge recipe – a delightful blend of flavors and nutrients that will leave you feeling energized and satisfied.

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Why Choose Savory Over Sweet?

While sweet breakfast options might provide a quick energy boost, they often come packed with refined sugars that can lead to a mid-morning crash. Opting for a savory breakfast not only helps stabilize your blood sugar levels but also provides a more sustained source of energy throughout the day. Plus, savory dishes offer a wider array of flavors and nutrients, making your morning meal more interesting and satisfying. We chose a lesser known grain, buckwheat, for this porridge, because variety is key to gut health, and it also introduces a wider variety of nutrients into the diet. Buckwheat is a heart-healthy grain, packed with fiber to aid in detoxification via elimination of waste. This complex, unrefined carbohydrate takes longer to digest, feeds the gut microbiome, and is a great breakfast option when you’re doing a sugar detox regimen.

The Power of Mushrooms

Mushrooms are a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. They're also low in calories and carbohydrates, making them an excellent choice for those looking to cut back on sugar. They are also high in prebiotic fiber which can help support a healthy gut microbiota by nourishing beneficial bacteria in the gut. This, in turn, may contribute to overall digestive health, immune function, and even mood regulation. In this recipe, we'll be using a mix of your favorite mushrooms – whether it's earthy cremini, meaty portobello, or delicate shiitake – to add depth of flavor and a hearty texture to our breakfast porridge.

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What you'll need:

  • 1 cup buckwheat groats (or other grain like rolled oats)
  • 2 cups vegetable broth
  • 1 tablespoon avocado or olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms (such as cremini or shiitake), sliced
  • 1 teaspoon tamari or coconut aminos
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

How to make it:

  1. In a medium saucepan, heat the olive oil over medium heat. Add the sliced mushrooms to the saucepan and cook until they start to release their moisture and become tender, about 5-7 minutes. Remove from the pan and set aside.
  2. Add the chopped onion and garlic, and sauté until softened, about 2-3 minutes.
  3. Add in the buckwheat, the vegetable broth and soy sauce (or tamari), and add the dried thyme. Bring the mixture to a simmer.
  4. Reduce the heat to low and let the porridge simmer gently, stirring occasionally, until the groats are cooked and the porridge reaches your desired consistency, about 10-15 minutes.
  5. Season with salt and pepper to taste, and add back in the cooked mushrooms.
  6. Serve the savory mushroom porridge hot, garnished with chopped fresh parsley if desired.

    ​​With its hearty texture and rich umami flavor, our savory mushroom breakfast porridge is sure to become a new favorite in your morning rotation. Not only does it provide a delicious and satisfying start to your day, but it also can help you maintain energy on a sugar detox and fuel your body with the nutrients it needs to thrive. So turn to this recipe for your sugar detox meal planning, and take the stress out of figuring out what to eat!

    stephanie studied naturopathic medicine

    About Author: Stephanie is the current fulfillment director and kitchen supervisor for Organic Pharmer. She studied Neuroscience at University of California, Irvine before studying Naturopathic Medicine for 2 years at National University of Natural Medicine in Portland, Oregon. She also spent 3 years studying East Asian Medicine at the same university.


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