Its funny, I live waaaay cross the oceans in Eastern Canada and my Acadian French mother used to always make "gruel" for us when we were sick. It was oatmeal, cooked with fresh cows milk and brown sugar and cinnamon. She gave it to us in a cup and it was thinner than the bowel of porridge we usually ate. We just thought it was a treat because of the cinnamon and in a fancy cup. :)
We have a friend who's in his eighties and when he was young he was in taking part in the Olympic games in the team for NZ. He's still very fit. I asked him what's his secret and he said he's eating this kind of porridge every morning.
It's a wonderful recipe, i will be cooking this often! Such a blessing that your bees have gifted you with honey. I share mine with family & neighbors. It is truly a gift.
Well, here in America, we tend to say: “An apple a day keeps the doctor away.” But in Ireland and in Scotland, people might say: “Oatmeal a day keeps the doctor away.” 😊
As an American, I was raised with sweet porridge/oatmeal. But as an American who lives in the Deep South, I was also raised on grits, made from hominy corn, which tends to be more savory & often has ingredients like cheese, red-eyed gravy or butter & herbs, added. This region was also the area where many Irish & Scots who immigrated to the US settled. I wonder if the savory flavors of our grits may have been, in some part, a result of these immigrants replicating the savory taste of ancient porridge. We also used chickweed & dandelion in many of our recipes. I am definitely going to try to make some porridge in the ancient Irish way. Thank you for sharing this little bit of culinary history with us! Have a wonderful day!
Nice to see real food and gratitude to the givers ❤😊. That is very proper and grounding. Thank you for your spirit of sharing the wholesome goodness that is still here on God's green Earth
No matter what troubles I wake up to, they all disappear whilst I'm watching your videos. Calming and soooo informative. You are an inspiring girl! Thank you x
Ok THAT was fascinating! I never heard of using those ingredients! I do enjoy savory oats. I use onion, mushrooms, spinach, and thyme. Top it with a dippy egg. Thank you for sharing your wisdom with us! 😊
THANK YOU, Terri, for a such a wonderful idea! Retrieving, reaquire this healthy, human habits & knowledges, in this...ngt times, is a precious contribute for all of us. Thank you for sharing, from Italy 💚!
Wow thank you I’ve seen you thrash home grow oats. Here in USA we can get mcanns Irish oats. So now I’ll make your recipe. We eat porridge here with real maple syrup.vikki New York
Hi Terri and Lol and the beautiful doggies and fairies and all the different spirits and beings of the land that are joining and showing up!!!!!!!!! Lovely to see!!!! Blessings and more blessings!!!! Love the sky and the upcoming wind!!! I can almost smell the fresh sea air!!!! Love the recipe!!! As I woke up around 5AM I greeted the fairies in the woods, just felt they were there a few meters away from my window!!! Take care and much Love, Mariel!!!😃🙏🌹🍎🍀
I love this! Thank you, Terry. In the outer bluegrass of Kentucky, my dish is steel cut oats, potato, chopped garlic , baked tempeh slices and greens. It might be Fresh kale, spinach or parsley. Heaven on earth! I am 74,vegan and very healthy living alone on my 114 acre land that I protect. Again, thank you so much and much love.
A bowl packed with nourishing goodness. I will definitely give it a try. My Dad loved salt in his porridge, but it's an acquired taste. As is salt in chocolate. ❤
Here in Scotland we have always had porridge every morning with salt. My parents ate every day & lived till 100! Thank you Terri for another lovely video. 🏴
I do enjoy steel cut oats! I cook them in the morning after being in their water overnight sitting and waiting . I add raisins and then some walnuts after cooking for about 45 minutes. 😊
dear Terry...thank you for that video.....every morning I eat porridge,from steel cut oats,I must try this herbs..........................Blessings and Greetings from Daggy,Kiel,Germany☘☘☘xx
What a beauty this week with your porridge recipe which i will try with all the fresh herbs. I always have mine with plain Greek Yogurt, honey and fresh fruit in season. So love your channel. Thank you.
Wonderful! Thank you for the recipe.🌸👏I have porridge every morning. Juliet de Baircli-Levy once wrote of a research project that looked for which group of people had the strongest bones in the world - it turned out to be the Scottish because of the large amount of oats they consumed by eating porridge. 🩷☺
Love your videos, so much and beautiful information and also so peaceful and back to nature. I'm looking forward to next week. Greetings from The Netherlands
My French mom was an au pair in London in 57/58. Her hostess/employee had savoury porridge for breakfast, so mom was introduced to this variety and never liked the sweet kind. At boarding school in Kent some 18 years later, I got the sweetened kind, and couldn't imagine a savoury variation. Still haven't tried it 😊
Thank you, Terri. I have to start my day with oats or I just do not "feel" right. Off topic, but would you have any recommendations for children's books on Irish mythology?
Very nice to know Terri in Belgium we put oats into buttermilk in winter and on fridays when not eating meats..(Catholic) 😅. Also in soup... I wished i could come listen to you... thanks for pleasant video❤
My Scottish Grandad must have passed on his style of cooking overnight soaking of oats to my Dad. I grew up eating morning oats done this way but only recently started cooking like this. We add ground hemp, ground pumpkin and chia seed to bump up protein. I love adding a little almond milk- I also use milk kefir because the in the Laurentians we have no access to fresh milk. If I sweeten it is with maple syrup we make from our big old maple in the backyard! A real stick-to-the-ribs start to the day in winter! Thanks for more great sharing Terri! Have a great week.
I never saw whole oats! ❤ This recipe makes me very curious to try :). Could I ask where I could get them locally in Ireland? I’ve looked and there’s not much I was able to find online. Thanks in advance for all this knowledge you share!😊
In America we can buy Irish steel cut rolled oats or the quick cook oatmeal. I’ve never seen them raw like that. I wonder about the difference in nutrition.
Another enjoyable video. Oats are such good food. One of my favourite oat/wheat whole berry and rolled oats porridge recipes is to cook the grain overnight in a double boiler on the wood stove. That porridge turns out really sweet, without adding sweetener, very smooth and delicious. Thanks for sharing your knowledge and stories. Cheers!
Ode to Spring, to the sharing of folklore, ancient ways and to many nutritious wonders..... A beautiful Sunday to you and your family, from the very icy cold mountains of California..... ♥️Tara
Thanks Terri, I will try this recipe. I make my oats with water also, and I put a drizzle of honey on when they are done and a splash of milk and a sprinkle of Vietnamese cinnamon. 😁 I love raw milk! The Amish farmers in our area are allowed to sell it. Have a great week and stay warm. 💚🌙🌿
I love how close you are with all the plants and trees on your homestead and the sacred respect that you have for the irish ways. It is very inspiring indeed. Winter still lingers here but buds are coming out on the trees. We expect 7 inches of snow or more on Tuesday. However, the little daffodils are beginning to poke their greenery through the soil. Thnak you so much for these wonderful videos that I look forward to every week. ❤
As I understand you, Porridge is oatmeal. There are so many brands of oatmeal here in the U.S.A. However, they are not all the same. One of the big name brands is on recall right now. I have a big unopened box of that brand (that I need to put in my compost heap); because, I'm scared to eat it now. I use spring water or coconut milk when cooking my oatmeal. I can't drink cow's milk. I don't ad salt to my oatmeal. I have never thought of adding vegetables into my oatmeal. That would make oatmeal a much better meal. I also don't add sugar to my oatmeal. Honey is very good in oatmeal. Thank you for these wonderful ideas and information.
That looks delicious! I have never had whole oats. I think I would enjoy it. I have old fashioned rolled oats at least 5 days a week with 4 shakes of cinnamon, raisins and a bit of sweetener. Sometimes I add a splash of milk. I found the oats don't absorb milk as well as they absorb water. I didn't care for them made with just milk. The recipe on the package calls for a touch of salt but I stopped that decades ago.
Thanks Terri. I've never seen an oat like that!What an honour to have such an aincent recipe from the Tuath no less!I'd prefer that for dinner than breakfast,it's alot.But nice you can play around with the herbs.
Thanks for sharing this video with us ❤ It is a blessing to be able to connect with the environment in a healthy relationship with understanding the importance of respect for ourselves and the ability to live with love and harmony in a place of healing and respectful relationships with the plants that are so incredibly powerful for the well-being of our lives. Tending and nurturing are a blessing for us all in alignment with peace and learning how to be able to live in harmony with our daily activities. ❤ Sharing with each other and to enjoy the process of healing and learning how to make ends meet with a strong desire for sustainability and simplicity with a healthy lifestyle and understanding through our love of the environment. ❤
Good day to you Terri and Lol. What a wonderful story for the background of a very interesting recipe. I bet it was delicious. The ancient people certainly knew how to use Nature for healing and we do well to follow that path. You are such a beautiful source of information and I send gratitude for your words and teachings. Blessings and love always.💚🕯🐾🐾🕯💚
Whole oats are not easy to find in the supermarket here. I bought a packet online - so much more flavour and texture! Will take a little stroll today and see if I can find some hazel:)
Thank you beautiful you for sharing your wonderful knowledge and healthy recipe on a wonderful healthy dish. Green blessings always, love to you and yours. Namaste xo
Always good to see you! We call porridge oatmeal. I’ve never thought of adding plants. Usually we eat it during the winter months here in north western Pennsylvania, US. I have it with milk and brown sugar. Thank you Terri!
What a delightful recipe and history! Makes me feel more peaceful about my oatmeal habit in the States. Although trying it with oat kernals sounds wonderful! Have a marvelous time at your lecture! Wish I could be across the pond for it! Go n'eire leat!
I may have to pinch the chickens oat grains (human graded so OK)! At the moment phasing into it gradually and eating pinhead oatmeal. Certainly more filling and I'm using half the amount of ordinary oat flakes. Sometimes add a handful of sultanas and I like mine with a banana. We have hazel along the hedgerow and I love sorrel too. Maybe could add dock seeds? And I add oat milk - well, soaked oaty water because I seem to be intolerant of cow's milk. But . . . we have a farm about half an hour away that produces raw milk so I intend to visit and try some! Very interesting and I love the idea of eating wild food! Not long before cow parsley is up ready for chomping!
Waow!! This I Will try! BUT... I Will make oat cookies with the herbs...or a granola! And adding some nuts!!! Will miss you on 24th, but in september I Will show up. Maria /Witch hazel from Sweden!!
Thank you for sharing this Terri. I love porridge, but unfortunately I love sugar on it. I will definitely give this ago, I love all those gorgeous herbs but never thought of them in porridge. X
I have never cooked the actual full oat kernel for porridge, steel cut often but that looks very interesting. I usually put cinnamon/cardamon in my oats as well and honey or maple syrup (#3 dark has the most flavour) . Berries also when in season or some cooked apples with cinnamon. Thank you for another Sunday morning visit dear lady 💕 with love from Canada🍁
Hi precious. So nice to see you this beautiful Sunday. Thanks for sharing a lovely dish from our ancestors. Hope you have a super happy and lovely up coming week ahead!
Thank you for another beautiful, informative video. I love porridge with cinnamon & ginger and I usually add berries, fruit, nuts and seeds. I will be trying it with fresh herbs.
Great video about porridge and herbs.I love porridge have it most mornings ...,.with salt I sometimes make a porridge loaf which is lovely too save time in morning and you still get your porridge in a different way
Raw milk is a superfood. Years ago I worked with a South African musician who said his great grandfather had lived 120 summers. His people were nomadic and were often long-lived. Their staple diet was blood and fresh milk. They made occasional kills but walked all the time with their precious cattle.
I love egg and chickweed with a touch of homemade mayonnaise. I have not tried this porridge... but they are all herbs I use regularly, so thanks for sharing Terri. Xxx
You have a lovely kitchen and your sweater is magnificent. I have several Aran sweaters from visiting family in Galway and the Aran Islands. I hope to get back there again.
Thank you Terri - this is such a nourishing video, in more ways than one! Lots of Love and wish I could make it for the event you are speaking at in Galway. Your good work is spreading far and wide 💓💕💓
Terri, this looks absolutely divine! I prefer hearty, pioneer type foods, and this preparation speaks to me. Do you think adding a tsp/tbsp of flax oil would be appropriate? Flax is also an ancient food/fibre source. I'm always looking for ways to add flax to my diet. I am going to try this recipe as soon as the snow is gone, and my dandelions sprout. Blessings to you and Lol, from Canada.🍁🐝
I learnt something through this. I didn’t know my grandparents but her name was Clarice Moore so I always assumed she was from Ireland, but my mother used to make the porridge with salt so perhaps we’ve come from Scotland. Not having done the DNA test i don’t know where I’m from. I’m in Australia
Good evening to you both, thank you for a really interesting video and music, I do have porridge oats each morning I mix it with other grains and seeds also fresh fruit. I also prefer it with boiled water, I don't use cows milk because of the mucus problem. Breakfast has always been the most important meal of the day. I offer lots of gratitude to Gaia, also the farmers for my food too. Great to see the new growth whilst out walking yesterday in woodland It made me smile to see the catkins and cherry blossom coming through, an insentive to work in my container garden the back garden is still too damp to do any cutting back, we have had lots of rain here and it's taking its time to dry out. Hugs and Blessings to you both. 💚🌹
Its funny, I live waaaay cross the oceans in Eastern Canada and my Acadian French mother used to always make "gruel" for us when we were sick. It was oatmeal, cooked with fresh cows milk and brown sugar and cinnamon. She gave it to us in a cup and it was thinner than the bowel of porridge we usually ate. We just thought it was a treat because of the cinnamon and in a fancy cup. :)
Clever woman, giving you food as medicine and making it a treat 😊
We have a friend who's in his eighties and when he was young he was in taking part in the Olympic games in the team for NZ. He's still very fit. I asked him what's his secret and he said he's eating this kind of porridge every morning.
Not surprised - when we are fit and active and dealing appropriately with stress, we can remain fit and healthy xx
It's a wonderful recipe, i will be cooking this often! Such a blessing that your bees have gifted you with honey. I share mine with family & neighbors. It is truly a gift.
Well, here in America, we tend to say: “An apple a day keeps the doctor away.” But in Ireland and in Scotland, people might say: “Oatmeal a day keeps the doctor away.” 😊
As an American, I was raised with sweet porridge/oatmeal. But as an American who lives in the Deep South, I was also raised on grits, made from hominy corn, which tends to be more savory & often has ingredients like cheese, red-eyed gravy or butter & herbs, added. This region was also the area where many Irish & Scots who immigrated to the US settled. I wonder if the savory flavors of our grits may have been, in some part, a result of these immigrants replicating the savory taste of ancient porridge. We also used chickweed & dandelion in many of our recipes. I am definitely going to try to make some porridge in the ancient Irish way. Thank you for sharing this little bit of culinary history with us! Have a wonderful day!
Mmm. The Savoury recipes sound delicious
@@DanusIrishHerbGardenyes they also put cheese on it. I was raised in New Jersey and we never had grits. I’ve only tried it a few times in my life.
I tried grits ... shuddering at the memory even 23 years later.
Ah, lovely to see an English woman spreading Irish culture. Ireland is such a welcoming place.
I'm not English
Thanks be to God who created all the beautiful herbs to heal our bodies ! Thank you Jesus! Amen!
Nice to see real food and gratitude to the givers ❤😊.
That is very proper and grounding.
Thank you for your spirit of sharing the wholesome goodness that is still here on God's green Earth
Glad you liked it xx
No matter what troubles I wake up to, they all disappear whilst I'm watching your videos. Calming and soooo informative. You are an inspiring girl! Thank you x
Wow! I am honoured. thank you for letting me know. I hope your troubles are all small ones xx
Good morning dear terri, oh I am so pleased to see you today, happy Sunday, whatever you do today xxxx,😊
Good morning! Hope all is well with you Hetty xx
Ok THAT was fascinating! I never heard of using those ingredients! I do enjoy savory oats. I use onion, mushrooms, spinach, and thyme. Top it with a dippy egg. Thank you for sharing your wisdom with us! 😊
Sounds great! Love all the ideas
Thank You for Your Sunday Blessings to All of Your followers.
Blessings to you too xx
I like the idea of adding herbs into the porridge. 14 stomach alignments, plus cold symptoms, wow, love that. I add honey to a lot of my food too.
THANK YOU, Terri, for a such a wonderful idea! Retrieving, reaquire this healthy, human habits & knowledges, in this...ngt times, is a precious contribute for all of us. Thank you for sharing, from Italy 💚!
Hello Ella in Italy xx
Wow thank you I’ve seen you thrash home grow oats. Here in USA we can get mcanns Irish oats. So now I’ll make your recipe. We eat porridge here with real maple syrup.vikki New York
Love from the Netherlands 💚
Thank you ! xx
Hi Terri and Lol and the beautiful doggies and fairies and all the different spirits and beings of the land that are joining and showing up!!!!!!!!! Lovely to see!!!! Blessings and more blessings!!!! Love the sky and the upcoming wind!!! I can almost smell the fresh sea air!!!! Love the recipe!!! As I woke up around 5AM I greeted the fairies in the woods, just felt they were there a few meters away from my window!!! Take care and much Love, Mariel!!!😃🙏🌹🍎🍀
Thank you so much! Sounds as if you are having a beautiful magical day xx
I love this! Thank you, Terry. In the outer bluegrass of Kentucky, my dish is steel cut oats, potato, chopped garlic , baked tempeh slices and greens. It might be Fresh kale, spinach or parsley. Heaven on earth! I am 74,vegan and very healthy living alone on my 114 acre land that I protect. Again, thank you so much and much love.
Sounds delicious, will try that xx
A bowl packed with nourishing goodness. I will definitely give it a try. My Dad loved salt in his porridge, but it's an acquired taste. As is salt in chocolate. ❤
Hope you enjoy it. xx
Here in Scotland we have always had porridge every morning with salt. My parents ate every day & lived till 100!
Thank you Terri for another lovely video. 🏴
Good for them! Not surprised though as porridge is so good for us xx
Oats stretch ground beef in a meatloaf... tasty too!
I do enjoy steel cut oats! I cook them in the morning after being in their water overnight sitting and waiting . I add raisins and then some walnuts after cooking for about 45 minutes. 😊
dear Terry...thank you for that video.....every morning I eat porridge,from steel cut oats,I must try this herbs..........................Blessings and Greetings from Daggy,Kiel,Germany☘☘☘xx
Hope you enjoy the addition of herbs Daggy xx
What a beauty this week with your porridge recipe which i will try with all the fresh herbs. I always have mine with plain Greek Yogurt, honey and fresh fruit in season. So love your channel. Thank you.
Sounds great! xx
Wonderful! Thank you for the recipe.🌸👏I have porridge every morning. Juliet de Baircli-Levy once wrote of a research project that looked for which group of people had the strongest bones in the world - it turned out to be the Scottish because of the large amount of oats they consumed by eating porridge. 🩷☺
Amazing! Another benefit to be grateful for xx
This is a perfect morning for this porridge. It is overcast with a slow, cold drizzle. Do you think dried herbs would work. Nothing is up yet here.
I'm sure you could use dried herbs. I would rehydrate them first by soaking for a while xx
Love your videos, so much and beautiful information and also so peaceful and back to nature. I'm looking forward to next week.
Greetings from The Netherlands
Wonderful! Enjoy x
That porridge looked absolutely hearty and delicious! I am having a bit of a stomach issue right now, so I am going to make this to try!
Hope it helps! xx
Thank you for another interesting and comforting presentation.
Glad you enjoyed it! xx
Well, I never thought of putting herbs in my porridge. Thanks.
I do put a decent dollop of my homemade jams or marmalades😋
Sounds great! Another great idea
That's what my mum used to do! She'd put some homemade strawberry jam in our porridge. We're in Quebec, Canada and her ancestors are from Ireland.
Good morning beautiful lady divine gratitude
Good morning! Have a lovely day x
My French mom was an au pair in London in 57/58. Her hostess/employee had savoury porridge for breakfast, so mom was introduced to this variety and never liked the sweet kind.
At boarding school in Kent some 18 years later, I got the sweetened kind, and couldn't imagine a savoury variation. Still haven't tried it 😊
I have to try the salty kind too 😉
Thank you, Terri. I have to start my day with oats or I just do not "feel" right. Off topic, but would you have any recommendations for children's books on Irish mythology?
Very nice to know Terri in Belgium we put oats into buttermilk in winter and on fridays when not eating meats..(Catholic) 😅. Also in soup... I wished i could come listen to you... thanks for pleasant video❤
Very interesting. I didn't know that the Church still kept to fish on Friday
I really enjoyed this video! You are so knowledgeable! Ty for taking time to make these videos!
You are so welcome! So glad you enjoyed it xx
My Scottish Grandad must have passed on his style of cooking overnight soaking of oats to my Dad. I grew up eating morning oats done this way but only recently started cooking like this. We add ground hemp, ground pumpkin and chia seed to bump up protein. I love adding a little almond milk- I also use milk kefir because the in the Laurentians we have no access to fresh milk. If I sweeten it is with maple syrup we make from our big old maple in the backyard! A real stick-to-the-ribs start to the day in winter! Thanks for more great sharing Terri! Have a great week.
Stick to the ribs - that's what we need on cold and busy days. xx
I never saw whole oats! ❤ This recipe makes me very curious to try :). Could I ask where I could get them locally in Ireland? I’ve looked and there’s not much I was able to find online. Thanks in advance for all this knowledge you share!😊
Any health shop will have them or can get them for you xx
In America we can buy Irish steel cut rolled oats or the quick cook oatmeal. I’ve never seen them raw like that. I wonder about the difference in nutrition.
Another enjoyable video. Oats are such good food. One of my favourite oat/wheat whole berry and rolled oats porridge recipes is to cook the grain overnight in a double boiler on the wood stove. That porridge turns out really sweet, without adding sweetener, very smooth and delicious. Thanks for sharing your knowledge and stories. Cheers!
Thanks for sharing your tip and recipe too.. So many ways to work with oats x have a lovely week
Thank you for another lovely Sunday morning! Greetings from the north Olympic Peninsula of Washington state USA!
Greetings Jackie xx hope you are having a good week x
Ode to Spring, to the sharing of folklore, ancient ways and to many nutritious wonders.....
A beautiful Sunday to you and your family, from the very icy cold mountains of California.....
♥️Tara
Same to you and a wonderful week to follow xx
Thank you Terri, really Interesting,and for the celtic knowledge.A good recipe to start the spring. Great video. Janet from Scotland.
Glad you enjoyed it x
Have booked the Herbal Priestess course am so looking forward to it. That porridge looks lovely, hope you have a wonderful week Terri💖
Thank you! You too! Hope you enjoy the webinair x
Thank you for sharing ✌️💞🤟
You are so welcome xx
Thanks Terri, I will try this recipe. I make my oats with water also, and I put a drizzle of honey on when they are done and a splash of milk and a sprinkle of Vietnamese cinnamon. 😁 I love raw milk! The Amish farmers in our area are allowed to sell it. Have a great week and stay warm. 💚🌙🌿
You are lucky to get it xx
I never thought of putting greens in my porridge! Thanks for sharing. Have a wonderful week 😊
Thank you! You too! Xx
Foraged porridge! I love it.
I love how close you are with all the plants and trees on your homestead and the sacred respect that you have for the irish ways. It is very inspiring indeed. Winter still lingers here but buds are coming out on the trees. We expect 7 inches of snow or more on Tuesday. However, the little daffodils are beginning to poke their greenery through the soil. Thnak you so much for these wonderful videos that I look forward to every week. ❤
Those little Daffodils, so uplifting to see them. Hope the snow doesn't linger too long x
As I understand you, Porridge is oatmeal. There are so many brands of oatmeal here in the U.S.A. However, they are not all the same. One of the big name brands is on recall right now. I have a big unopened box of that brand (that I need to put in my compost heap); because, I'm scared to eat it now. I use spring water or coconut milk when cooking my oatmeal. I can't drink cow's milk. I don't ad salt to my oatmeal. I have never thought of adding vegetables into my oatmeal. That would make oatmeal a much better meal. I also don't add sugar to my oatmeal. Honey is very good in oatmeal. Thank you for these wonderful ideas and information.
You're welcome. It's nice to change things up a bit
Hugs from Mexico thxs for ur videos 🥹
Thank you so much!! 🌱🌿🍀💚
You are so welcome!
I would love to be in the Galway area, porridge looks good.
It was! Very tasty and filling xx
Hey ✌️from Cape Breton,Nova Scotia 🏴
Hello there! X
That looks delicious! I have never had whole oats. I think I would enjoy it. I have old fashioned rolled oats at least 5 days a week with 4 shakes of cinnamon, raisins and a bit of sweetener. Sometimes I add a splash of milk. I found the oats don't absorb milk as well as they absorb water. I didn't care for them made with just milk. The recipe on the package calls for a touch of salt but I stopped that decades ago.
Sounds great, very tasty. I had mine with Blackberries today. I harvested them last summer and lovely to taste at this time of year x
Thanks Terri. I've never seen an oat like that!What an honour to have such an aincent recipe from the Tuath no less!I'd prefer that for dinner than breakfast,it's alot.But nice you can play around with the herbs.
Be as creative as you like, porridge is so versatile x
Thanks for sharing this video with us ❤
It is a blessing to be able to connect with the environment in a healthy relationship with understanding the importance of respect for ourselves and the ability to live with love and harmony in a place of healing and respectful relationships with the plants that are so incredibly powerful for the well-being of our lives.
Tending and nurturing are a blessing for us all in alignment with peace and learning how to be able to live in harmony with our daily activities. ❤
Sharing with each other and to enjoy the process of healing and learning how to make ends meet with a strong desire for sustainability and simplicity with a healthy lifestyle and understanding through our love of the environment. ❤
I agree, a lovely way to live xx
I think I'm married to one of th few Scots who doesn't like porridge,my late f- in -l (a true Scot) used to eat his with salt and cold milk xx
Brave man 😂 xx
When I see your post, my first reaction is, "Oh Boy!!!" Thanks for another interesting video!
Glad you enjoyed it 😊
Haven't had oats in a while. Thinking I may need to start again. Thank you.
You will be glad to xx
Good day to you Terri and Lol. What a wonderful story for the background of a very interesting recipe. I bet it was delicious. The ancient people certainly knew how to use Nature for healing and we do well to follow that path.
You are such a beautiful source of information and I send gratitude for your words and teachings. Blessings and love always.💚🕯🐾🐾🕯💚
Good day to you Marilyn, hope all is well. Yes, it is fascinating to try the food our ancestors enjoyed xx
❤❤❤❤thanks 😊 have a wonderful week 😊
You too!! Xx
Thank you Terri. I’m going to try this “energy” oatmeal!🐑💚
Hope you like it!
Whole oats are not easy to find in the supermarket here. I bought a packet online - so much more flavour and texture! Will take a little stroll today and see if I can find some hazel:)
Enjoy your walk and enjoy your porridge xx
So interesting to hear stories of the Tuatha de Dannan is there a book you can recommend? Thank you😍💗
This sounds delicious. Thank you for sharing with us.
Hope you enjoy it xx
Thank you beautiful you for sharing your wonderful knowledge and healthy recipe on a wonderful healthy dish.
Green blessings always, love to you and yours. Namaste xo
And Green Blessings to you too xx
Always good to see you! We call porridge oatmeal. I’ve never thought of adding plants. Usually we eat it during the winter months here in north western Pennsylvania, US. I have it with milk and brown sugar. Thank you Terri!
Love it!! X
In Scotland, we cook oats in salted water, no milk ! We add cold milk in the plate.
Yes, that's how it was made when I was a child
I'm having porridge for breakfast tomorrow for sure! xx
Hope you like it! X
Thank you from Italy!!
What a delightful recipe and history! Makes me feel more peaceful about my oatmeal habit in the States. Although trying it with oat kernals sounds wonderful! Have a marvelous time at your lecture! Wish I could be across the pond for it! Go n'eire leat!
Thank you so much. Enjoy your porridge x
I never thought about oatmeal being savory
I may have to pinch the chickens oat grains (human graded so OK)! At the moment phasing into it gradually and eating pinhead oatmeal. Certainly more filling and I'm using half the amount of ordinary oat flakes. Sometimes add a handful of sultanas and I like mine with a banana. We have hazel along the hedgerow and I love sorrel too. Maybe could add dock seeds? And I add oat milk - well, soaked oaty water because I seem to be intolerant of cow's milk. But . . . we have a farm about half an hour away that produces raw milk so I intend to visit and try some! Very interesting and I love the idea of eating wild food! Not long before cow parsley is up ready for chomping!
Add anything, porridge is so versatile xx
Cheers Terri xx
Watching this as I make my daily oats. Very interesting medicinal food, thanks!
Glad you enjoyed it!
I look forward to making this special porridge. Thank you for bringing the wisdom, Terri X🙏❤️
Enjoy! xx
🙏🌱thank you 🙏
Waow!!
This I Will try! BUT... I Will make oat cookies with the herbs...or a granola!
And adding some nuts!!!
Will miss you on 24th, but in september I Will show up.
Maria /Witch hazel from Sweden!!
Brilliant alternative recipe x
So inspiring, Terri!!! ❤️ Thank you!!! ❤️
You are so welcome! Xx
Good morning, thank you for this recipe and lovely film❤
Good morning! You're welcome xx
Thans 🥰🙏
Thank you for sharing this Terri. I love porridge, but unfortunately I love sugar on it. I will definitely give this ago, I love all those gorgeous herbs but never thought of them in porridge. X
Give them a try or use what you fancy
Thank you 🌹🕊
Wow, thank you Terri for sharing this recipe with us all, well worth making and using. Hope all is well with you and yours.
All good here thank you. Xx hope same for you
Thank you Terri, have a wonderful week! Really enjoy all your videos 🥰
You are so welcome! Have a great week yourself xx
Thank you cannot wait to try this.
Hope you enjoy it x
I have never cooked the actual full oat kernel for porridge, steel cut often but that looks very interesting. I usually put cinnamon/cardamon in my oats as well and honey or maple syrup (#3 dark has the most flavour) . Berries also when in season or some cooked apples with cinnamon. Thank you for another Sunday morning visit dear lady 💕 with love from Canada🍁
We do similar most mornings x
Hi precious. So nice to see you this beautiful Sunday. Thanks for sharing a lovely dish from our ancestors. Hope you have a super happy and lovely up coming week ahead!
Thank you! You too! Have a beautiful week xx
I sat here eating my porridge (oats only) while watching your video on porridge. 🧡 It was quite nice. I would so love to try your recipe! Thank you.
Next time! Xx
Thank you for another beautiful, informative video. I love porridge with cinnamon & ginger and I usually add berries, fruit, nuts and seeds. I will be trying it with fresh herbs.
I do that usually myself. Porridge is a great food to be creative with xx
My most recent porridge , when I run out of milk, is with apple, cinnamon, cream and honey.
Funny bc I’m eating my American style oatmeal as I’m watching this. I cooked the steel cut Irish oats and put dried fruit in it.
Yummy!
Great video about porridge and herbs.I love porridge have it most mornings ...,.with salt I sometimes make a porridge loaf which is lovely too save time in morning and you still get your porridge in a different way
Sounds great! Xx what is your recipe for the loaf?
Nowadays, instead of cow milk, much healthier a hazelnut "milk", made with soaked hazelnuts & water ☺️😋
Raw milk is a superfood. Years ago I worked with a South African musician who said his great grandfather had lived 120 summers. His people were nomadic and were often long-lived. Their staple diet was blood and fresh milk. They made occasional kills but walked all the time with their precious cattle.
I love egg and chickweed with a touch of homemade mayonnaise. I have not tried this porridge... but they are all herbs I use regularly, so thanks for sharing Terri. Xxx
That sounds tasty too xx
Blessed Bridget 🐝 I love my porridge! My granddad was from Ayrshire....he would make me this as a small girl. TY for this lovely recipe. Blessed be 💛
Hope you enjoy, blessings to you Tessa xx
@@DanusIrishHerbGarden TY 🌱
Thanku so much Terri this is so wonderful I'm going to try this
Lots of love to you all there helen UK .ps please look out in your post 😍
You are welcome Helen - that sounds intriguing xx
You have a lovely kitchen and your sweater is magnificent. I have several Aran sweaters from visiting family in Galway and the Aran Islands. I hope to get back there again.
Wonderful!
The statue in your garden is very intriguing! I would love to know more about it ❤ Much love and blessings ❤
Noted! Xx
Thank you🙏🏼💚✨
You are so welcome
Thank you Terri - this is such a nourishing video, in more ways than one! Lots of Love and wish I could make it for the event you are speaking at in Galway. Your good work is spreading far and wide 💓💕💓
You are so welcome! Thank you so much, wish you could be there too xx
Terri, this looks absolutely divine! I prefer hearty, pioneer type foods, and this preparation speaks to me. Do you think adding a tsp/tbsp of flax oil would be appropriate? Flax is also an ancient food/fibre source. I'm always looking for ways to add flax to my diet. I am going to try this recipe as soon as the snow is gone, and my dandelions sprout. Blessings to you and Lol, from Canada.🍁🐝
Definitely add flax oil, it will be even more delicious and nutritious
Thank you, dear Donna.i I'm going through my herb books this evening xxbless you .see you soon xx
Have fun! Xxx
I learnt something through this.
I didn’t know my grandparents but her name was Clarice Moore so I always assumed she was from Ireland, but my mother used to make the porridge with salt so perhaps we’ve come from Scotland.
Not having done the DNA test i don’t know where I’m from.
I’m in Australia
❤beautiful
Good evening to you both, thank you for a really interesting video and music, I do have porridge oats each morning I mix it with other grains and seeds also fresh fruit. I also prefer it with boiled water, I don't use cows milk because of the mucus problem.
Breakfast has always been the most important meal of the day. I offer lots of gratitude to Gaia, also the farmers for my food too. Great to see the new growth whilst out walking yesterday in woodland It made me smile to see the catkins and cherry blossom coming through, an insentive to work in my container garden the back garden is still too damp to do any cutting back, we have had lots of rain here and it's taking its time to dry out.
Hugs and Blessings to you both. 💚🌹
Blessings to you too. No Cherry blossom here yet, looking forward to it x