Blueberries add an extra dose of antioxidants to this comforting concoction from Jackie Newgent, nutritionist and author of Big Green Cookbook.
3 cups water
2 cups plain unsweetened almond milk
1 tsp. salt
1 1/2 cups whole-grain yellow cornmeal
1/3 cup thawed frozen blueberries
1 1/2 Tbsp. chopped walnuts
2 tsp. honey
In a medium saucepan, bring to a boil water, plain unsweetened almond milk, and salt. Reduce heat to low and whisk in cornmeal. Cover and simmer for about 40 minutes, stirring occasionally. Top each serving with blueberries, chopped walnuts, and honey.