Savoury porridge is such a nice way to start a busy day. While many people are turning their backs on grains these days, when properly prepared and cooked in bone broth, they are not only a great source of energy but also an important source of absorbable protein, vitamins and nutrients.

Soaking your grains overnight vastly improves their digestibility: it unlocks the nutrients that are bound up within the grain and neutralises anti-nutrients. As a matter of fact, while cooking grains and legumes without soaking might now be considered the norm, it is actually a relatively modern phenomenon. Our ancestors always soaked, sprouted or fermented grains and legumes (e.g. sourdough is fermented wheat).

Nowadays, with the sudden wave of interest in gut health, it's great to see scientific studies verifying ancient wisdom. We recommend boiling the kale before coating it in butter. Kale is heralded for its many health-giving properties, and lamentably, many people recommend consuming it raw, along with other cruciferous vegetables like broccoli.

However, cruciferous vegetables contain goitrogens, which are damaging to thyroid health. Cooking and discarding the cooking water removes most of these thyroid-suppressing chemicals. Consuming your cooked veg with liberal amounts of butter increases mineral absorption. And it tastes good. Adding the miso after cooking the kale makes sure that you've got a nice probiotic flourish to your breakfast to keep your microbiome happy.