Quinoa Porridge is a fabulous, protein rich alternative to an oat based porridge. It’s a gluten and grain-free breakfast that is super delicious and nutritious. It’s a great way to use up left over quinoa so next time you are planning a quinoa based meal, make sure you cook a bit extra for breakfast the next day.
Ingredients:2 cups of cooked quinoaYour choice of coconut milk / coconut water / rice milk / almond milk / full-fat milk – enough to just cover the quinoa1-2 tablespoons of sweetener – maple syrup / rice malt syrup / raw honeyOptional extras:add 1 teaspoon of cinnamon powderadd 1 teaspoon of cardomom powderadd 4 tablespoons of mixed raw or gently roasted nuts and seeds.Method:In a pot, mix the quinoa, milk, sweetener and optional extras and heat until it is just hot (but not boiling).Top with some additional nuts and seeds / chia seeds / coconut / cacao nibs and fresh fruit such as banana or berries. Serves 4
There is absolutely no need to miss out on the finer things in life! Violet crumbles used to be an absolute childhood favourite of mine so this is super exciting to be able to enjoy the deliciousness of the honeycomb and chocolate with every crunch and feel completely guilt-free about it. This recipe is super clean and will nourish you with every mouthful!
Ingredients:3 tablespoons honey or rice malt syrup1 cup coconut sugar2 teaspoon bicarb soda200g dark chocolate melted (try 70 or 85%)Method:Line a 20 cm baking tin with non stick paper.Combine the honey and coconut sugar in a saucepan and stir over a low heat until the sugar dissolves completely. Bring the mixture to the boil, and allow the mixture to gently boil for two minutes without stirring.Remove from the heat and stir in the bicarb, taking care for the mix not to spill over. Pour into the tin and set aside.Once the mix has cooled, place into the fridge overnight.Line a new container with non stick paper.Roughly chop the honeycomb and place into a bowl. Drizzle over the melted chocolate and stir to combine.Press the mixture into your prepared tin and place in the fridge to set. Slice to desired bars.Makes 12-16 depending on size (This is a JBT Recipe, check out the programs I offer here)
Sometimes it’s nice on the weekend to spend a little extra time and create something special for breakfast. Here’s a recipe for a healthy, delicious and nutritious waffle that your family will absolutely love! I know mine does!
Ingredients:1 cup raw cashews3 eggs1/2 cup coconut milk or almond milk3 tablespoons rice malt syrup1 teaspoon vanilla extract3 tablespoons coconut oil or melted butterpinch salt3/4 teaspoon baking powder3 tablespoons coconut flourMethod:Blend all ingredients together excluding the flour until really smooth, then add the flour and pulse to combine.Preheat your waffle iron on the lowest setting. Lightly grease with coconut oil if needed, then add 1/2 cup to the centre and close the lid.If your mixture becomes stiff whilst cooking the waffles, add a little extra milk (the flour continues to absorb the liquid as its sitting there).Cook for a few minutes on each side, careful not to burn it.Serve with a drizzle of honey or maple syrup and some fresh fruit.Makes 4-8 depending on waffle size (This is a JBT Recipe, check out the programs I offer here)
If you don’t mind a little tang, then this smoothie is going to be perfect for you. Isn’t it funny how our citrus, acidic tasting fruits are actually have a very alkalising effect on our bodies and is a great way to start the morning and get the metabolism working in it’s optimal fashion. Adjust the sweetness to your liking and I imagine this smoothie would freeze very nicely for a great summer ice-cream.
Ingredients:1 orange, peeled and chopped1 lemon, peeled and chopped1-2 tablespoons coconut nectar / honey (depending on how sweet you like it)1 serve vanilla protein powder (I use The Healthy Chef pea protein)¼ cup cashews1 cup cashew milk (or milk of choice)Method:Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.Serves 1
Absolute decadence. This smoothie can definitely be used as a dessert. It is thick, it is creamy, it is rich and fabulous. It is so hard to believe that this is a healthy meal, but you will have to believe me that this is pure indulgence without the guilt.
Ingredients:¼ cup activated cashews½ pear, cored and chopped1 frozen banana, chopped2 tablespoons raw cacao1 tablespoon hemp seeds2 teaspoons tahini¼ cup avocado1 cup coconut waterMethod:Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.Serves 1
This is a very earthy smoothie with the addition of the raw beetroot. It is a great body cleanser and detoxifier. The beautiful brightness of this smoothie makes it extremely appealing on the eye.
Ingredients:¼ cup activated cashews½ beetroot, peeled and chopped½ pear, cored and chopped1 Medjool date, pitted2 tablespoons shredded coconut1 tablespoon raw cacao1.5 cups coconut waterMethod:Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.Serves 1