While we are patiently waiting for Summer to arrive, I though I would share this warming and nourishing superfood porridge with you all. This simple yet delicious breakfast has kept me going for the past couple of months as my go-to morning ritual. Whilst I was hoping to transition into a more raw-food based start to the day, it will have to wait until it get’s a little warmer…
Are you like me, craving warmer, spicier food when it’s cold? And as soon as it’s warm, looking for some raw cooling foods instead? Even though I like smoothies all year round, for me they are more an exception to the rule. You won’t find me guzzling on large bowls of raw veggies during the autumn and winter months, unless I also have some cooked, warm food accompanying the plate. Cold food in cold weather makes me feel even colder. Funny how in tune we can become uh?
Have you ever noted how warming spices like, cloves, cardamom and chilli lends themselves to winter dishes? And in the summer it is more naturally to add and eat crispy salads, fresh fruit and raw veggie sticks?
I’m going to give you my “cold weather version” of this superfood porridge, but I have also included some topping ideas to give you some more “summer friendly” ideas for when it eventually arrives!
I firmly believe porridge is THE most popular breakfast in Ireland. Perhaps elsewhere too… Porridge (or Oatmeal) is such a great way to enjoy true whole grains. You know that it hasn’t had all that much tampering with as it still looks pretty much the same as it does when growing in the field. However it’s debatable if some other breakfast cereals can truly call themselves, whole grains upon closer inspection…
If you can tolerate oats then porridge is a nice healthy way to start the day. *Note that oats are the only cereal grain, which is gluten free. The problem is cross contamination from other cereal grains. If you are highly gluten sensitive, yet can handle oat, take care to by certified gluten free oats.*
Before I started to add some coconut oil or coconut milk to my porridge I used to find it would keep me going for about 2h and then I would end up seriously ravenous! For most people though, porridge is one of the best ways to keep any cravings at bay and energy on an even keel right up till lunch time. To make this breakfast an even more slow-releasing carbohydrate breakfast, I have paired it with full fat coconut milk, plus some seeds. You will get all the sweetness you need from the dried berries, so hold off on the sugar.
Superfood Porridge
Serves 1 (Double the amounts if making for more)
Porridge:
1/2 cup rolled oats or pinhead oatmeal
1 cup cold water
2 tbsp full fat coconut milk – Chose a brand which is as pure as possible without any fillers & binders
Superfood Toppings:
1 tbsp raw or toasted pumpkin seeds
1 tbsp raw or toasted sunflower seeds
1 tbsp golden raisins – or use normal ones
1 tbsp dried Inca berries – Also called physallis
1/2 tbsp cacao nibs
Place oats and water in a small saucepan. Gently bring to boil while stirring. Cook for about 10 min until you have a thick porridge. Remove saucepan from heat and stir in the coconut milk.
Serve in a bowl with all the superfood toppings!
***Summer Toppings***
Fresh hulled, chopped strawberries with 1/2 tbsp of bee pollen
Sliced nectarine with chopped pecan nuts
Stoned and halved cherries with a tbsp almond butter.
Looking for more oatmeal / porridge inspiration? Check out these fabulous bloggers too 🙂
It’s finally starting to feel like Spring here today! A few hours in the mountains, sunshine and a little cooking and it feels like a proper day off. And a little blogging of course 😉
I’m going to keep it short and sweet today as I’m planning to write a nice juicy newsletter to all my dear subscribers later and my last post was a rather long ramble too. So I’m just going to share with you this tasty gluten and dairy free breakfast recipe with you today and leave it at that.
The fact that I love breakfast is no secrete around here. For those who need to stay off gluten and are used to eating cereal or toast for breakfast, things may seem very challenging at first. But if you are willing to stretch a little outside your comfort zone and explore some new flavours, textures and foods you may become pleasantly surprised and the whole adventure will turn into a blessing in disguise.
I’m a big fan of buckwheat but it is probably only in the last year or so it has become one of my pantry staples. It’s one of those intriguing foods you see in the healthfood store and would love to try (because you’ve heard it’s good for you) but you have no idea what to do with it!
Buckwheat is not a cereal grain (it’s not related to wheat at all) it is actually a seed from a plant related to the rhubarb plant. It’s a good source of antioxidants, and contain a good dose of both magnesium and manganese as well as that all important fibre.
The seed has a distinct nutty flavour and cooked whole like here it has a lovely chewy texture and can be used in both sweet and savoury dishes.
This recipe is an inspiration from a breakfast I had back in November when I visited the very hip café The Fumabally in Dublin and had a similar porridge to this, alongside a seriously good Avocado Toast. Yes, I was particularly hungry that morning… Well actually it was more like a brunch but anyway, here is how you can create your own buckwheat porridge magic at home. It’s not as hard as you think.
Buckwheat Porridge with Pomelo, Pomegranate & Passion Fruit
Serves 2
1 cup whole buckwheat, soaked overnight
1 cup nut milk of choice + extra to serve
1/2 cinnamon stick
1/2 tbsp maple syrup – optional
1/4 fresh pomelo, peeled & broken up into pieces
seeds from 1/2 a pomegrantate
2 passion fruits
Soak the buckwheat overnight do improve digestibility and to speed up cooking time. In the morning drain and rinse the buckwheat well. When soaked they release a mucous so make sure you rinse all of that off.
Place rinsed and drained buckwheat together with nut milk, cinnamon stick and maple syrup (if using) in a small sauce pan. On medium heat bring it up to a gentle simmer. Cook for 10-15 min until the groats become transparent. Stir occasionally to prevent burning.
Discard the cinnamon stick before serving and top with fresh fruit and some extra nut milk if needed. I’ve used pomelo, pomegrante and passion fruit here for a lively winter combo but as the seasons change use what ever fruit or berry is in season.
What do you do when you feel like celebrating or treating yourself? Do you go shopping, buying a jumper, or a book or something else nice that you’ve been wanting for some time? Treating yourself with something as a way of celebrating a recent success, a break through or when achieving something you didn’t believe possible, is such a nice thing to do. Or perhaps you want to get something to cheer yourself up after a long week at work or after receiving sad news. You know, that feeling of “I deserve something nice”. Self-love and celebrations of any achievements are ever-so important. They help us recognize the work we do and gives us less dependance on others praise. I believe to be truly happy, it has to come from within.
Treating ourselves with food though, is usually not the smartest choice, since (most of the time) the food we tend to go for is not the nourishing kind. Treating yourself with sugar laden, heavily processed, calorie dense food is not what your body needs if you are feeling down. At those times it needs even more wholesome goodness, as it is drawing on every reserve it has, to keep going. Trust me. I’ve done my fair share of comfort eating… It doesn’t work. It usually makes you feel even worse.
And if you are going to celebrate a new personal milestone in your life, then why would you not choose the very best of the best? Top quality food stuff. So you can both nourish your body and feed your soul at the same time. I mean, if you are going to eat cake or chocolate (or what ever your favorite food is) then get the best quality you can find, so you are guaranteed to satisfy ALL your senses at the same time! And no need to feel guilty about it either.
When I finally gave up dieting, almost eight years ago, I also gave up food as a way of rewarding myself. Instead I made one single rule only. Well two actually. One: Eat only when hungry and stop when satisfied. Two: You can eat anything you like at any time with out feeling guilty about it, as long as you follow rule number one. I’m not pretending it was easy. But years down the line, it has been such a relief to no longer be on the “dieting treadmill”. OK so I am still rewarding my body, almost every day with food. But REAL food. Clean fuel. Stuff that will nourish it and make sure it will do the job it is suppose to. Day in. Day out. Because that’s what my body deserves. If I want to reward myself for any personal goals I have achieved or to give myself some much needed TLC, I pick something else, that’s not food. Like talking a walk, hanging out with friends, spending time with my dogs, or perhaps buying a new cookbook!
Last year I bought Green Kitchen Stories’ beautiful App. Little did I know then, how much that App would inspire me to take my cooking, photographing and blogging further. I was totally blown away by the stunning images and the simple, clean recipes that went with them. It felt almost like coming home. So many wholefoods put together in such a tasty way. The natural progression was to go from the App, to their blog and then I found out that they had a cookbook coming out. So, I treated myself to it. Sure enough, it did not disappoint.
This Baked Oatmeal (Porridge, to the rest of us) is a slight variation of the original recipe featured in the cookbook The Green Kitchen. You will find the book on Amazon, if you are keen on getting your own copy. The recipes are clean and fairly straightforward to make. The images are gorgeous.
They also have this amazing recipe on their blog. Who would have ever thought of putting carrots in to porridge and still have it tasting divine? This breakfast has all you need for a good start to the day, or your day off. Healthy fats, antioxidant rich berries and some slow releasing carbs, to keep you powered for the day. Weather this day is spent hiking in the mountains, at a GAA match, as a day out with your family or simply resting on the couch watching a good movie, this dish is worth getting up a little earlier as it such a treat.
Or if you are in need of some TLC and looking to indulge, while still nourishing your body AND satisfy ALL your senses (Yes, I do believe that is possible to do all of that.) Totally guilt free. Then do make this recipe. It is simply so good! I promise 🙂
Baked Oatmeal A´la Green Kitchen Stories
Serves 4 comfortably
2 cups porridge oats – Use gluten free if you are celiac
400g raspberries, fresh or frozen – You can easily substitute for any berries you have in your freezer
2 eggs – Preferably organic
150 ml coconut milk
250 ml plant milk of your choice
1 tsp vanilla extract
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
A pinch of sea salt
1/2 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/2 cup of almonds, roughly chopped
2 tbsp coconut oil, at room temperature
2 tbsp liquid honey or maple syrup
Preheat your oven to 180°C. Use an ovenproof 8 x 10 inch baking dish and place all your berries in it. In a bowl combine the oats, baking powder, spices and a pinch of salt. Mix and pour over the berries. Add eggs, coconut milk, plant milk and vanilla extract. Whisk until well combined. If you end up with a few lumps of coconut cream, don’t worry, it does not have to be perfect. Pour the wet mix over the oats and berries.
To create the crunchy top layer, place almonds and seeds in a bowl. With your hands rub the coconut oil in. Then add the maple syrup or honey and stir with a spoon until evenly coated. Spread the nuts and seed layer on top of the oats. Bake for about 30-35 min or until the seeds are just golden on top. Let the bake cool down slightly before you tuck in.
Satisfaction on all levels guaranteed! Perfect breakfast for a lazy Sunday.
Don’t forget to take some time out to rest and recover. It can be a Dog’s Life after all. Buddy is taking Sunday resting very seriously…
