Recovery porridge

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”

Quinoa Porridge with Chia Seeds

 

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I tend to think of porridge as a collective word – a dish of cooked grains with ‘toppings’ and milk. It could be oats, but then again it could be other grains, for example brown rice or quinoa.  In this wider context, porridge can metamorphose into an interesting and delicious dish with endless possibilities that any health lover or gluten intolerant may want to explore. Although a bit unorthodox, it isn’t such a far-fetched idea – in fact, grains that have been boiled and then covered with milk (dairy, coconut, almond or soy – the pick is yours) taste remarkably similar once you’ve added a few ‘toppings’. Cinnamon, cardamon, ground nuts, chia seeds, flax seeds and fresh berries all do their bit to ensure that whatever porridge you may choose, the end result is not too far removed from the original oat porridge.

Why bother, you may think? Well, as I’m 2/3 into Dr. Alejandro Junger’s book Clean, it is becoming increasingly clear to me that willingly consuming gluten and other ‘toxic’ foods that may in part be contributing to us feeling sluggish, moody, depressed, tired, bloated and susceptible to bugs, may not be such a bright idea. It is fairly recognised that our well-being and immunity starts with a healthy gut flora and Dr. Junger likens our gut to the roots of a tree, a sick root will not make a happy tree. A lot of the foods we eat, therefore, such as gluten, sugar, processed foods, or veggies grown in soil so depleted that there are no nutrients left,  interferes with our bodies’ digestion process. As a consequence,  avoiding that which upsets and disturbs the guts’ way of absorbing nutrients and goodness from the food which we consume, becomes a personal choice. Trouble is, finding substitutes for bread, pasta, wheat and grains takes a bit of thinking, quite a lot of planning and a very open mind. On the upside, making porridge from ‘foodie’ grains such as brown rice or quinoa means that you can use any of last nights left overs for breakfast. Hence this mornings’ Quinoa Porridge:

Quinoa Porridge with Chia Seeds

1 small bowl full of left over quinoa

1 heaped tbsp of coconut oil

1 tsp almond butter

Small dash of coconut cream

5 strawberries, sliced

1/2 tsp ground cinnamon

1/2 tsp ground cardamon

1 tbsp ground flax-seed

1 tbsp ground nuts

small handful of pumpkin and sun flower seeds

sprinkling of chia seeds

coconut milk

Heat up the quinoa with the coconut oil and the dash of coconut cream. Once warm and ‘porridge like’ stir in the almond butter, sprinkle on the nuts, seeds, cinnamon and cardamom. Add the sliced strawberries and pour the coconut milk (or whatever milk you prefer) over the whole thing. Enjoy. x

Pomegranate porridge

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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.

Ingredients:

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)

Blueberries

Pomegranate seeds

Coconut milk

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