Stressful life situations can bring out the worst in all of us. We over-analyze, fret, escape from painful feelings and generally keep ourselves super busy hoping things will get better or, ideally, go away. More often than not, however, looking outward for a solution to our problems tend to bring meagre returns – at the end of the day we can’t fix that over which we have no control no matter how much we try. Continue reading “Tune in”
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