In these jolly Christmas times it is easy to overdo the fun. You know what I’m talking about. And if you suspect that you may have had a glass or two too many the night before, chances are you’ll wake up the next morning craving comfort food in a big way. Continue reading “Recovery porridge”→
This one is for all you chocolate lovers out there. And it is nutritious and filling too…There is a bit of a thing about whether to use cacao or cocoa – sounds the same doesn’t it but there are some differences which are worth knowing about. In short, cacao is the purest form of chocolate you can have as it undergoes minimal processing and retain super high levels of antioxidants.
Cocoa, on the other hand, which is what you buy easily in regular supermarkets and is what most of us know, is heated up to a higher temperature during processing thus loosing nutrients along the way. However, and this is important, they are both good for you and can be used interchangeably if you have one but not the other. Continue reading “Raw Chocolate Smoothie”→
We have just reached that unique and lovely time of year where you feel warm enough in a t-shirt even in the sun’s early hours. This morning the birds were tweeting, my rose bushes were flowering and no one was mowing their lawn – it was, in other words, perfect.
In honour of all that loveliness I decided to have my favorite breakfast porridge in the garden amidst glorious sunshine. The porridge recipe is loosely inspired by Deliciously Ella but bastardised by me as I keep adding flavours. It requires a little extra effort to prepare (I do add a lot of ‘stuff’)’ but it is so worth the effort and will keep you full for hours, leaving you free to do whatever takes your fancy on this fabulous Saturday.
Ingredients (serves 2 hungry peeps)
2 cups organic oat meal (you can get gluten-free variety)
1 heaped tbsp raw and organic coconut oil
2 tsp organic almond butter
1 punnet organic blueberries
2 tsp ground flax seeds
2 tsp ground nuts (I use almonds, walnuts, brazil, pumpkin seeds and sunflower seeds – you can add other varieties)
1 tsp chia seeds
1 tsp ground cinnamon
1/2 tsp ground cardamom
Coconut milk (the drinking variety, not the cooking or any other milk you like)
Cook the oatmeal and banana in water until a gloopy mush has been created. Stir in the coconut oil and almond butter and mix thoroughly (it will look chocolate-like as almond butter has the consistency and colour of milk chocolate). Add all the ground nuts and seeds and finish with your blueberries (strawberries, dates, raspberries or whatever fruit you like will work just as well) and milk. The world is your oyster and I am keen to hear what you put into your morning porridge. Enjoy this lovely day. x
Jet lag is having one very useful side effect. I wake up each morning at about four am, wide awake. By six o clock, I’ve tidied the kitchen, made tea, cooked pancakes for the children and a portion of fully loaded porridge for me. And I still have plenty of time for a shower before the school run. I know it wont last – I’ve got a couple of days max – but I am really enjoying being up with the birds. There is something magical about the solitude and silence that makes early mornings so special.
Which leads me to this mornings breakfast. Nothing sets you up better than porridge with the full works – especially when you are up early enough to really take the time to figure out what to sprinkle on top. As I’ve currently got pomegranate seeds in the fridge, this morning’s variety was both colourful and quite ‘crunchy’. Pomegranate seeds may look innocent but they are considered a super food thanks to their amazing health benefits. According to research, 1/2 glass of pomegranate juice apparently include more anti-oxidants than the same amount of red wine, green tea and or orange juice. In addition pomegranates can protect the body against free radicals, keep skin youthful and protect it from sun damage. I’m loving the seeds even more now – including how they ‘pop’ when you chew them.
Here is what went in this morning’s porridge.
1 1/2 cup organic oat meal (not quick cook variety)
1 tbsp coconut oil
1 tbsp almond butter
1/2 tsp cinnamon
1/2 tsp cardamom
1 tbsp ground flax seeds
1 tbsp chopped nuts (almond, walnut, Brazil nuts, cashew)
Cook porridge until you are happy with consistency. Whilst still in the pan, mix in the coconut oil and almond butter and stir. Serve and sprinkle the spices, nuts/seeds and fruit generously. Enjoy x