Fig and Cinnamon Quinoa Porridge

Recipe courtesy of Psychologies Magazine (November 2016) and taken from “The Little Green Spoon” by Indy Power.

Fig quinoaServes : 2

Ingredients :
85g quinoa
125ml water
250ml unsweetened almond milk
3 ripe figs
1/2 tsp vanilla essence
1/2 tsp ground cinnamon, plus extra for sprinkling
1 tblsp maple syrup or honey

Step One : Quinoa porridge is perfect for when you want a filling hearty breakfast but don’t want to skip the protein.

Step Two : The combination of fresh figs and cinnamon is hard to beat, so make this while you can as the fig season is lamentably short.  If it’s the wrong time of year, use mashed banana instead.

Step Three : Add the quinoa, water and half the nut milk to a medium-sized saucepan on a medium heat.  Pop on the lid and let it cook for about 13 minutes, until most of the liquid has been absorbed and it’s nice and fluffy.

Step Four : Cut two figs in half, scoop out the flesh and mash with a fork.  Stir into the quinoa with the vanilla, cinnamon and remaining milk,  Slice the last fig.

Step Five : Let the quinoa simmer for a few minutes, until it has reached your desired consistency, then stir in the syrup or honey.

Step Six : Pour the porridge into bowls, top with fig slices and sprinkle on a little cinnamon to serve.

Chocolate-Orange Granola

Recipe courtesy of Psychologies Magazine (June 2018) and taken from The Food Medic for Life: Easy Recipes to Help You Live Well Every Day” by Hazel Wallace.

orange granolaServes : 6-8

Ingredients :
200g oats
60g mixed almonds and hazelnuts
30g pumpkin seeds
30g coconut chips
Zest of 1 orange
1 tsp salt
60ml maple syrup
1 tsp vanilla extract
80ml coconut oil, melted
1 tblsp cocoa powder

Step One : Preheat the oven to 160oC / 325oF / Gas Mark 3 and line a baking tray with baking parchment.

Step Two : Place the oats in a bowl and add the nuts, pumpkin seeds, coconut chips, orange zest and salt.

Step Three : Combine the remaining ingredients in a separate bowl, then pour into the oats mixture and stir well.

Step Four : Spread out the mixture on your prepared baking sheet and bake for 40 minutes, stirring gently every 10-15 minutes, or until the oats are a golden brown colour.

Step Five : Let the granola cool completely on the baking tray, before storing it in an airtight container for up to two weeks.

Orange and Grapefruit Bircher with Chilli

Recipe courtesy of Psychologies Magazine (March 2018)

The chilli adds a subtle kick to this bircher, from Annie Morris’s book, ‘Spoon: Simple and Nourishing Breakfast Bowls That Can be Enjoyed Any Time of Day’ (Hardie Grant, £15), while the dense oats balance out the taste.

Makes 2 bowls

Grapefruit Compote Ingredients:

2 grapefruit
1 tbsp honey
1 cm piece of fresh ginger, peeled and finely chopped
Juice of ½ lemon

Bircher Ingredients:

150ml orange juice
125g oats
100ml natural yogurt

Topping Ingredients:

Toasted flaked almonds
Dusting of dried chilli flakes

Step One: To make the grapefruit compote, peel the grapefruit and discard any pith.

Step Two: Segment the grapefruit using a knife to get the juiciest part of the fruit, leaving behind any pith, and reserving the juices.

Step Three:  Add to a pan with the juices and bring to the boil with the remaining ingredients.  Simmer gently for about 20-30 minutes, then leave to cool.

Step Four:  To make the Bircher, place all the ingredients in a mixing bowl and stir to combine.

Step Five:  Cover and place in the fridge overnight.

Step Six:  The next morning, divide the mixture into two bowls.  Serve with the grapefruit compote and a sprinkling of toasted almond and dried chilli flakes.

Poached eggs, spinach and smoked salmon

A delicious breakfast for Christmas Day morning.

Poached egg breakfastIngredients:

300ml (9 ½ fl oz) crème fraiche
2 tsp cornflour
Yolks of three eggs
1 tbsp white wine vinegar
Juice ½ lemon
50g (1 ¾ oz) butter, diced
4 eggs
2 English muffins, halved
200g (6 ½ oz) spinach, steamed
4 slices smoked salmon

Serves:  2-4     Prep time:  20 mins     Cook time:  5 mins

Cals per serving:  644     Fat:  54g

Step One:  To make the sauce, whisk the crème fraiche, cornflour, egg yolks, white wine vinegar and lemon juice over a medium heat until simmering.  Remove from the heat and whisk in the butter.  Season to taste.  Add extra lemon juice, if needed.  Keep warm, whisking occasionally.

Step Two:  Poach the eggs for 3 mins in simmering water.  Toast and butter the muffins.  Divide the steamed spinach between the muffins.   Top with smoked salmon and an egg.  Season and pour over the sauce.

Tip: The spinach can be cooked ahead of time and then reheated in a microwave, if desired.  The eggs can also be poached ahead of time and set aside for 30 mins – reheat them in simmering water just before serving.

Recipe courtesy of Easy Living Magazine