Indian Style Porridge – Power Breakfast

Inspired by the traditional Indian dish “Kheer” and my up-coming retreat in India later this year…

This energy boosting porridge will literally sustain you for hours (well until lunch time at least).
Oats are high in complex carbohydrates and soluble fibre, meaning that the energy release is slow.

This porridge is especially good for muscle recovery after an intense workout, containing a high content of phosphorus – assisting with energy production, filtering waste through the kidneys and anti-inflammatory properties.

When I make this porridge, I will generally cook up enough oats to last for 4-5 days, dependant on portion size.

The porridge base below will get you started for the week!

YOU WILL NEED:

porridge base

1 cup steel cut oats (gluten-free)
3 cups filtered water
1/4 tsp himalayan sea salt

additions

coconut milk
raw honey
turmeric
cinnamon
nutmeg
rose water
raisins

toppings

raw almonds
black sesame
*fresh figs, dried fruit, nuts and seeds of your choice

Bring the water to a gentle boil in a large saucepan. Add the oats and the himalayan sea salt. Stir. Reduce to a simmer and cook for 20 mins. Take immediately off the heat. Allow to cool.

Store the porridge in individual containers in the fridge for each day of the week.

To make the porridge fresh in the morning, pour the cooked oats into a small saucepan over a gentle heat. Add desired amount of coconut milk and stir well. (I prefer my porridge a little more wet, rather than dry).

Add a little turmeric, rose water, cinnamon & nutmeg to taste. Gently heat through until the oats are warm and the coconut milk has evenly dispersed and absorbed.

Mix through the raisins.

Serve topped with raw almonds, black sesame and a drizzle of honey.

Choc-Hazelnut, Maca & Coconut Smoothie Bowl

Naughty, naughty. Very naughty. Who says you can’t have chocolate for breakfast?!

The thought of this indulgent little number had me excited to get up at 5.18am this morning, blitz it up and energised for the day. Not really hard when it’s the end of the week and the weekend is approaching! Besides, I have a pool date scheduled – a little vitamin D, some laps, light lunch – followed by some much needed study this afternoon!

This is AMAZING. Seriously good.

Pure indulgence.

I have to get you enticed right?

This recipe can really serve 2 rich creamy smoothie bowls, but sometimes I “manage” to get through all of it!

YOU WILL NEED:

serves 1-2 (I will leave it up to you!)

3 frozen bananas
1/4 cup hazelnuts (soaked)
1 tsp maca powder
2 tbs raw organic cacao
3/4 cup coconut milk
2 dates (pitted)
1 tsp organic extra virgin coconut oil

topping
banana (sliced)
chopped hazelnuts
cacao nibs
shredded coconut (unsweetened)

Blitz up the smoothie ingredients in a high powered blender until smooth.

Pour the smoothie into a bowl and serve with topping garnishes. Eat with love in your heart.

Would love to hear your feedback…

Have a fabulouso weekend!

Love & light xx

Quinoa Coconut Granola (GF)

Quinoa is incredibly nutritious, high in fibre and a great source of protein to kick start your day. I love to use flakes as an alternative to oats, as they are gluten free. You can use any of your favourite nuts and seeds utilising the quantities mentioned below. Top with some berries or bananas and serve with almond or coconut milk.

YOU WILL NEED:

2 cups organic quinoa flakes
1/2 cup shredded coconut (unsweetened)
1/3 cup organic virgin coconut oil
1/3 cup almonds (raw)
1/4 cup chia seeds
1/3 cup cashews (raw)
1/4 cup pumpkin seeds
1/3 cup walnuts (raw)
1/4 cup raisins
1/4 cup organic maple syrup
1 tsp cinnamon

Preheat oven to 300F/150C. Line a large flat baking tray with baking paper.

In a large bowl, mix together all of the ingredients.

Spread out evenly on a tray and bake for 30 mins.

Check your granola regularly to ensure the outside edges are not browning. Stir granola for more even baking.

Store in an airtight container for up to 3 weeks, but I seriously think this will be all consumed before then!!

Kristy xx