Verival Porridge Taste & Talk
Last Saturday we invited some of our foodie-friends over for a Porridge Tasting featuring this year’s trends and somewhat of a Porridge world debut. Let us give you a recap of last week’s exciting morning.
Imagine a sunny Saturday morning in the 9th district of Vienna and a 4 metres long wooden breakfast table laden with everything one might need for the ultimate good morning. Some of Austria’s finest Porridge-loving bloggers, press representatives, partners and breakfast friends met at the RoughCutStudio to celebrate 2015’s trend breakfast – Porridge – and to find out what’s to come in 2016.
Our organic Porridges based on oat bran weren’t the only thing that arrived fresh from Tyrol that morning: Angelika Kirchmaier, nutrition coach and expert, took the journey to explain to our guests just how nutritionally valuable their favourite breakfast is. Since most of us engage their brain rather than their body when going to work in the morning, it’s essential to base one’s breakfast on carbohydrates and skip protein-packed paleo meals. “In order to absorb protein properly, you’ll need to combine it. Milk products, for instance, make the protein in grains more available to our body and vice versa, making Porridge the perfect food for athletes.”
But why use oat bran instead of rolled oats or oat flour? Well, Angelika had an answer to that question, too: “Oat bran still contains the outer layer and the seedling of the grain, thus comprising high amounts of beta-glucan, a type of fibre, which has a very positive impact on our blood sugar and cholesterol levels.” In other words: not only is oat bran responsible for the smooth Porridge texture, but it also helps us curb cravings, stay full longer and improves digestion. According to expert Angelika, topping your morning Porridge with seeds as contained in the Good Morning Organic Seedmix, which she developed in close cooperation with Verival, may benefit you even further.
Seeds, nuts, fruits, but even cookies and streusel will be high on the list of toppings for Porridge in 2016. The real newcomer this year, however, couldn’t be farther from sweet: Savoury Porridges have already made their way into menus in U.S. restaurants and will keep threatening risotto’s pole position. Instead of using milk, savoury Porridges are prepared with a rich broth and served with a steamed or stir-fried veggie side. Verival will be a front runner in Europe this spring by introducing not one but two different organic savoury Porridges.
Verival’s savoury oat meals were a big hit with the guests at last week’s Porridge Taste & Talk, too, since they create a bridge between breakfast and lunch – or, as we like to call it, “prunch”, Porridge-Brunch.
In any case, the fact remains that the world isn’t over Porridge just yet and that the creamy breakfast will both be sweetening up our breakfasts and put some much-needed spice in quite some delicious mornings in 2016.