Sesame and nut porridge with fig, vanilla and honey

This uses 5 tbsp nuts/seeds/coconut you can use any combination you like

Gluten/grain free

Serves 1

 

1 tbsp sesame seeds

1 tbsp pumpkin seeds

3 brazil nuts

1 tbsp macadamia nuts

1 tbsp shredded coconut

1 tsp vanilla extract

1 tsp honey

1-2 dried figs

1 tbsp chia seeds

1 cup liquid- I have used half almond milk and half coconut milk kefir

Method

Blitz/pulse up every (except the chia seeds) until mostly fine or until your liking, put into your jar/container and add your liquid and chia, shake well and put in the fridge overnight, heat up if you want it as a porridge or you can eat it cold. Serve with yoghurt, butter, coconut cream if you want

Lemon and honey self-saucing pudding

You can use all almond flour or all gf flour if you want, just check your consistency, it should be a thick cake batter. If you don’t like desiccated coconut you can just replace with flour. You can also leave out the sour cream/coconut cream too, just add a little milk/milk alternative to get the right consistency

Ingredients

125g butter, softened

3 eggs, room temperature

1 tsp vanilla extract

¼ cup of honey

½ cup of blanched almond flour

¼ cup gf flour

½ cup of desiccated coconut

¼ sour cream , you can use thick coconut cream

Zest and juice of 2 lemons

Method

Boil your jug and preheat the oven to 160 c

Cream the honey and butter together until light and fluffy, then add the eggs one at a time, then beat well. Add in your vanilla, zest, flours, sour cream, beat until thoroughly combined.  Put into an ovenproof dish. Combine the juice from your 2 lemons with 2 tbsp honey, 2 tsp tapioca/gf flour, then top up with boiling water to make 250ml. Mix well. Using the back of a large spoon pour the lemon mix over your batter. Bake for 45 minutes. You can serve with cream/double cream/ice cream etc…

One pan chicken and ratatouille with quinoa

Serves 4

 

Ingredients

400g chicken thighs, chucky dice

1 red and 1 green capsicum, diced

2 large fingers eggplant or a small eggplant (about 250g), diced

2 zucchinis, diced

1 brown or red onion, diced

3 cloves garlic, crushed

1 cup of tomato passata

1 cup of chicken broth

Handful of fresh herbs, I have used rosemary, thyme and tarragon

½ cup of quinoa

Method

In a large pan or wok fry off your chicken, vegetables, in some butter for about 5 minutes until nice and brown. Then add your broth, passata, herbs and quinoa, simmer with a lid on for 10-15 minutes until the quinoa in tender. I have served this with sautéed kale and asparagus also

Buckwheat, nut and seed porridge

Serves 1

You can leave the buckwheat out if you like. This is a very filling brekky!

Buckwheat is not wheat at all, it is a fruit seed! It is related to rhubarb. 

Buckwheat contains phytochemicals such as; quercetin which is anti-oxidant and anti-inflammatory. There is also rutin which is also an antioxidant. Rutin also strengthens the capillaries and circulation.

Ingredients

1 tbsp raw buckwheat

1 tbsp pumpkin seeds

1 tbsp chia seeds

1 tbsp shredded coconut

3 brazil nuts

1 tbsp cashew nuts

1 tbsp goji berries

¼ tsp cinnamon

1 tsp maple or honey

2 tsp maca powder or other powder such as camu camu, cacao, mesquite, lacuma, acai, maqui  etc, or leave out completely

1 cup of almond milk

Method

Blitz everything except the chia and goji berries, you can have as chunky or as fine as you want it. Put into your jar or container and add the chia, goji berries and milk, stir well. In the morning you can have it cold as a bircher muesli or hot as a porridge, serve with berries/yoghurt/coconut cream etc…