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”
Some days, only comfort food will do. After an alarmingly early morning wake up call to drop off my son at the coach for his school trip to France, I returned home ravenous. Perhaps it was the early morning darkness, the cold, damp air and slight trepidation that my eldest was going abroad without me? Whatever it was I needed stodge.
I don’t know about you but in my book there is nothing more comforting than a bowl of hot porridge. Growing up in Sweden, porridge WAS breakfast. These days I don’t put jam in the middle like I used to and I use almond milk instead of cows milk, but apart from that it still makes me feel that all is well in the world. And porridge can be bastardised to whatever mood you’re in – some days I swap oats for brown rice or quinoa depending on what I feel like and what’s left in the fridge. But when I do use oats I tend to buy gluten-free flakes from the supermarket – I prefer to stay mainly gluten-free as it just seems to work better for me. Today’s recipe has lots of nuts and seeds included too – I love the feeling of getting through all the good stuff without really being aware of it. As most of it is ground up it just becomes part of the porridge. Here’s my Nutty Porridge recipe for you this Monday morning. Have a great day! X
Nutty Porridge:
Serves 1
1 cup gluten-free oat flakes
2 tbsp ground nuts + seeds (almond, brazil nuts, cashews, sunflower and pumpkin seeds)
1/2 tbsp ground flax seeds
1 LARGE tbsp coconut oil
1/2 tbsp ground chia seeds
1 small apple, grated
3-4 walnuts
Flaked almonds
Cook porridge according to package instructions. When done stir in 1 large tablespoon of coconut oil until dissolved. Add the ground nuts and seeds, including the ground flax seeds and chia seeds (I keep a jar of ground nuts in cupboard – when it runs out I just re-grind more so that I’m always ready to add to smoothies or porridge). Grate an apple finely and add to the porridge mixture, top with milk (I use almond but do whichever you prefer), walnuts and flaked almonds. Top breakfast with all nutrients you need for the day ahead. X
Get your bod and mind in shape by consuming a yummy lunch shake, brimming with fresh fruit and veg, nuts and seeds. If you work from home this liquid lunch is easy peasy to shake up – but even office bound peeps can prepare this in the morning and bring with. It will infuse system with much-needed nutrients and fats.
As I’m always on the hunt for things to put in my juices and smoothies I recently came across a Raw Green Protein Powder, by Purple Balance, that I now add to my drinks. I have chosen the raw vegan version but there is also whey (derived from milk) varieties should you prefer that instead. There are also various flavours to choose from and many brands that you can get from reputable health food suppliers but look for natural ingredients as much as possible. I also add an extra teaspoon of Spirulina that add B6 (immune system and cognitive function) and B12 (for heart and nervous system) to ensure my shake produces maximum effect!
Monday Lunch Shake
5 romaine Lettuce leaves
handful of blueberries
handful of raspberries
1 ” piece of ginger root
1 tbsp coconut oil
1/2 cucumber
2 bok choi leaves (mainly the dark green leaves)
1 tbsp ground nuts (walnut, almond, brazil, cashew, sun flower seeds, pumpkin seeds)
1 tsp chia seeds
1 tbsp ground flax seeds
2 tsp raw green protein powder
1 tsp spirulina
1 cup almond milk
1 cup coconut water
Blend, blend, blend…. Enjoy! x
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
1 banana
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
