First things first

I want to talk about breakfast.

Now I am a breakfast person. I like to wake up early in order to have a little peace in the morning, some time for me, and devour my little creation. My masterpiece (aka breakfast) changes from day to day, you won’t find Crunchy Nut Cornflakes in my bowl, no no no! We’re all about nutrient density peopleeee!

So before breakfast starts, I have my little ritual. It tends to differ slightly if I’m away from home, but if I’m not working or don’t need to rush out the house I usually like to wake around 7:30. Then its time for my warm water, lemon and ACV (apple cider vinegar BTW). If there’s one thing I recommend everyone does, that will make you feel that much better, is drinking a large glass of this first thing in the morning. Overnight your body starts to become dehydrated, so get some H2O down ya. It does a lot of good. Whilst you are asleep your body rests and repairs, now when ACV and lemon come along they kick your digestion into gear and the juices start churning.

Another thing I’ve recently added to my morning routine is a quick 10 minute yoga sequence, or if i cant be bothered, a good old stretch. You know that feeling when you wake up and your head feels a bit stuffy and you just can’t roll out from under those covers (I live in the UK, I’m always bloody FROZEN), just quickly throw off those covers-go on grin and bare it- then hang upside down, follow a little sun salutation or just take a few breaths in downward dog. If you want to supercharge your morning, flow into wildthing or wheel, that’ll get you going for FO’ SUREE!

I understand you were expecting a breakfast recipe, it’s coming don’t worry. BUT FIRST…. PROBIOTICS. None of that coffee business for me. I wish I was a coffee drinker, they all look so cool, but no its some tummy loving I need.

Now, boys and girls comes the thing we’ve all been waiting for. And today I’m bringing you ‘drumroll plooiseeee’….. PORRIDGE. Or oatmeal for you a bit further west across the Atlantic.

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Alright, alright I know you’re thinking, is that it?! Ok, it can be boring, it can be stodgy and lumpy, it can also have no nutritional value, just drown it in golden syrup and well, there you go. But porridge doesn’t have to be. Correction: it shouldn’t be and from now on, never will be.


I’m not going to reinvent the wheel here. But when such a simple thing can taste SO DAMN GOOD, I want to give you one of my favourite porridge recipes, a bare bricks recipe that you can use as a guideline for creating other flavour bombs. I’m telling you, BOMBS! If you don’t like one thing on there change it for something you do like. You can alter the fruit depending on what’s in season. You can go as fancy pants as you wish, or as minimal. You’re the one who’s eating it, not me. And if you’re a porridge-o-phobe, you can’t stand the smell or taste, maybe this will change you for good.

Or you still hate the stuff? And if that’s you, eat an omelette!

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NOTE (on the ingredients): This is a banana version of the porridge, which lends a nice sweetness without you having to add any sugar or sweetener. Spiked blood sugar levels first thing in the morning is most definitely what we don’t want here.

Porridge oats: I like to use rolled oats (preferably organic) for a quicker cooking porridge, sometimes half rolled, half jumbo which leads to a chunkier texture. For a lovely nutty flavour use rye or spelt flakes or for the gluten free, you can substitute brown rice flakes, quinoa flakes, or buckwheat flakes.

Chia seeds: Teeny tiny packs of nutrients, these chia seeds add some protein and omega 3 to your porridge. It’s important to pair some protein with your breakfast to keep you sustained for longer. If you don’t have chia, you can use linseeds, flaxseeds, sunflower or pumpkin. They also add a nice crunch.

Fruit: Adding fruit is not necessary for porridge, however it makes it that bit creamier and sweeter as i mentioned before. Also it gives you a larger bowlful, WINNING!  If you don’t want banana, grate in half an apple or a pear. Or if you want a less sugar first thing in the morning grate in a small carrot, courgette, add in some mashed cooked sweet potato or butternut squash. If it’s a plainer porridge you wish for don’t add any fruit at all and let the flavour of the oats shine through.

Milk: Personally I prefer a plant based milk, but only if it’s unsweetened, I would rather it didn’t have any added things like carageenan or emulsifiers (however we can’t always escape these sort of things and have to go for the best option) but please don’t use soy milk. If you are more inclined towards some dairy, try to go for organic and whole milk too. It’s the fat in dairy which makes all the vitamins and minerals available for our bodies to use. If you have none left in your fridge, go on and use all water, it won’t be as unctuous, but perhaps stir through some coconut oil, yogurt or nut butter for some added YUM!

Spices: Again, not completely necessary, they add a certain je ne sais quoi?! Cinnamon makes the porridge sweeter, and is brilliant for balancing your blood sugar levels. But why not experiment with ground cardamom, ground ginger, turmeric (don’t knock it till you try it), vanilla or nutmeg.

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Ingredients:

40g or 1/3 cup of porridge oats

1 tsp chia seeds

125ml or 1/2 cup water

125ml or 1/2 cup milk of your choice

1/2 banana

1/2 – 1 tsp cinnamon (I love the stuff so I add loads, but it’s up to you, just taste and adjust)

pinch pink Himalayan salt

 

  1. The night before, put the oats and chia seeds in a bowl and mix them together. This will ensure the chia seeds don’t go into a big clump. Add the water and the milk of your choice to the oats, mix, place a plate over the top and leave to soak overnight.
  2. In the morning, mash the 1/2 banana in a saucepan, add the soaked oats and chia seeds along with all the liquid, the cinnamon, and the pink Himalayan salt. Mix together, clamp on a lid and turn up the heat to medium-high until the porridge starts to bubble.
  3. Give the porridge a stir to make sure it’s not sticking, turn the heat down to low and put the lid on a tilt.
  4. Leave to bubble slowly, like little pops of lava, until thickened to how you like. This can take however long you have, 5 minutes for when you’re in a rush, 15 minutes or even 30 minutes, cooked really slowly to retain all the goodness in the oats to make the softest creamiest porridge you’ll have ever tasted.
  5. Add more milk if necessary. Sometimes I want a looser consistency so add a bit more milk, other times i want it stodgy, stand a spoon in it sorta stuff.
  6. Leave to settle with the lid on for a minute or two off the heat whilst you prepare your toppings, then tip into a bowl.
  7. Bring out your creative side, decorate THE ULTIMATE PORRIDGE how your little heart desires, and then take a quick pic for Instagram. Everyone will say how they hate people who take pictures of their breakfast, don’t listen to them, they’re just jealous that they’re not eating it.

Toppings: I advise some nut or seed butter or some yogurt for some protein, and because PEANUT BUTTER. If you don’t like the texture mix it into the porridge when its finished cooking. ^EPIC

Sprinkle, with nuts, seeds, coconut, dried fruit, fresh fruit, fruit compote, more milk, cacao nibs, bee pollen, yes and nut butter.

For that extra sweetness (I don’t think it needs it, but sometimes we all need a little sweet touch) drizzle with maple syrup, date syrup (HELLO CARAMEL), rice malt syrup or raw honey.

Seriously you can go crazy. Have a #moretoppingsthanporridge morning.

Enjoy my loves!

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