Porridge with pear and pistachio nuts.

The humble pear is in season and what a joy that is. Nothing quite like a nice pear. 🙂 My kids love them and no matter how many I buy, they are always gone the following day. It is the perfect snack and after a bit of swatting I am delighted by all the health benefits that are related to pears. Who knew?  Continue reading “Porridge with pear and pistachio nuts.”

Nutty Porridge

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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

 

 

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

Garden Porridge

 

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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.

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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

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My green and lovely garden