Just because it’s summer, it doesn’t mean getting sick is out of the question. It’s still super important you look after your body all year round and there’s nothing better than flu-fighting turmeric to do the job! Bettina Campolucci Bordi’s Healing Turmeric Porridge from her new book, Happy Food, makes the perfect breakfast for when you’re trying to nip that summer cold in the bud!

This recipe is a great way of including turmeric in your diet. This funky combination incorporates centuries-old Ayurvedic healing knowledge combined with a new twist on an old classic. Give it a try – if like me, you love the taste of the Orient, this will be right up your street.



110 g (4 oz / 1/2 cup) millet

250 ml (8 fl oz / 1 cup) water

160 ml (5 fl oz / ⅔ cup) Almond Milk or any plant milk, shop bought or home-made

1 teaspoon ground turmeric

pinch of black pepper

1 teaspoon coconut oil, melted

For the warm berries

100 g (31/2 oz) each of raspberries and blueberries

1 tablespoon maple syrup

1/2 vanilla pod (bean), scraped, or 1/2 teaspoon ground vanilla pod

To serve

a dollop of Coconut Yoghurt, shop-bought or home-made

chopped nuts (hazelnuts or pistachios)

micro herbs and edible flowers (optional)


Place the millet and the water in a saucepan over high heat and bring to the boil. Let it simmer for 5 minutes until the millet thickens and there is almost no water left. Add the milk, turmeric, pepper and melted coconut oil and bring to the boil. As soon as the mixture starts to boil, leave the porridge to bubble away until you get a beautiful, creamy, golden porridge.

Warm berries While the porridge is simmering, put the berries, maple syrup and a pinch of vanilla seeds or powder into a small saucepan and gently heat. Cook until the berries begin to soften, then mash some of the berries until you get a lovely sauce, leaving a few berries whole.

Ladle the turmeric porridge into the bowls, add a helping of warm berries, a dollop of coconut yoghurt and sprinkle with chopped nuts – my favourite for this porridge is pistachios but any will do – and some micro herbs and edible flowers, if using.

Tip This recipe can easily be made in a larger quantity and reheated with a splash of plant milk.

Extracted from Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi (Hardie Grant, £20) Photography © Nassima Rothacker