Cinnamon Spiced Coconut Porridge

This is a quick healthy recipe for a yummy breakfast that will keep you going all morning until lunch! Oats are a slow releasing carbohydrate, meaning they are rich in fiber which allows slower distribution of carbohydrates into your blood stream. This makes you feel fuller longer, and keeps you energised longer until your next mealtime. Oats are also a really inexpensive ingredient, and really quick to make into a nourishing bowl of oatmeal. 

Cinnamon Spiced Coconut Porridge (vg) (gf)

Makes 1 bowl

You will need:

50g/½ cup of rolled oats (use gluten free oats if making if gf)

200ml coconut milk 

100ml water

good sprinkling of cinnamon

good sprinkling of ginger

pinch of salt

Top with:

Banana, blueberries, hemp seeds, nut butter, or any other fruit and toppings you desire. 

First warm the coconut milk with the spices to help infuse them. If you have a cinnamon stick add this to the saucepan (I didn't so just added a good sprinkle of cinnamon powder). If you don't have coconut milk you can easily make it if you have coconut cream on hand. Add 50g of coconut cream to a bowl and pour over 200ml of boiling water, stir until combined. 

Once you've warmed the coconut milk and let it infuse for a few minutes (if you don't have time to infuse it, don't worry), remove the cinnamon stick if using, and add the oats and water to the pan. Bring to a simmer and cook until you get the desired consistency you want. I like my porridge with most of the liquid absorbed, but not dry. 

Pour into a bowl and top with some chopped banana, blueberries, hemp seeds and a good dollop of cashew butter. Alternatively top with whatever fruit and toppings you have on hand, it will be delicious either way. 

I don't like my porridge very sweet, and find the toppings enough to satisfy my sweet cravings, but if you have a sweet tooth, add some honey or maple syrup to the mix while cooking the oats. Taste and adjust the sweetness to your liking. 

Wild Garlic, Quinoa, and Cauliflower Cakes

This recipe makes a really nice light dinner, and is particularly good on those long spring days as we move into summer. These cakes are a really nice combination of lots of ingredients which make them really delicious and everyone coming back for more. This is my take on these cakes inspired by The Green Kitchen.

Wild Garlic, Quinoa and Cauliflower Cakes (v)(gf)
Makes 6 cakes

You will need:
100g/½ cup of quinoa
100g/1 cup of cauliflower florets blitzed in a magimix until you have a rice like texture.
Large handful of wild garlic, washed, dried and coarsely chopped.
2 eggs
100g/¾ cup of feta cheese, crumbled
50g/½ cup of rolled oats (use gluten free to make sure the recipe is gluten free if you desire)
grated rind and juice of 1 lemon
small handful of chopped flat leaf parsley
sea salt and cracked black pepper
1 tbsp ghee, coconut oil or olive oil for frying

Cook the quinoa--place the quinoa in a pan and cover with about double the amount of water and add a bit of salt. Bring to a boil, then lower the heat and simmer until the quinoa is tender and most of the liquid has been absorbed, about 15 minutes. Drain any excess liquid, and set the quinoa aside to cool.

Tip all your remaining ingredients into a large bowl, and add the quinoa once cooled. Stir well and place in the fridge to firm up a bit. If you find the mix too wet to shape into patties, add a few more oats.

Form into 6 patties with your hands, or use a mousse ring. I found it easier to use this as a sort of mould as the mixture can be a little bit wet. Heat the ghee or oil in a frying pan on a medium-high heat and fry the patties gently for about 3-4 minutes on each side. You want a nice golden brown on each side.
















Serve warm or cold, with a fresh salad. I served mine with a fresh basil, roasted tomato and fresh tomato salad, it was delicious.