Recipe courtesy of Psychologies Magazine (November 2016) and taken from “The Little Green Spoon” by Indy Power.
Serves : 2
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.
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.
Serves : 6-8
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.
Recipe courtesy of Psychologies (June 2017) and taken from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson.
This decadent granola is served with fresh fruit (pomegranate seeds) and yogurt. It’s full of slow-release energy and is easy to make.
Ingredients for 1 large jar:
50g raw coconut oil
85ml maple syrup
200g coconut chips
115g pistachio nuts, roughly chopped
150g almonds, roughly chopped
80g sunflower seeds
80g pumpkin seeds
1 tsp rosewater
200g dried apricots, roughly chopped
2 tblsp hemp seeds
2-3 tblsp dried rose petals (optional)
Step One : Preheat the oven to 170oC / 330oF / Gas Mark 3 and line 2 deep-sided baking trays with baking parchment. Melt the coconut oil, honey and maple syrup in a saucepan until they start to bubble, then turn off the heat.
Step Two : Combine the coconut chips, pistachios, almonds and sunflower and pumpkin seeds in a bowl. Pour in the honey mixture, and stir with a wooden spoon until combined There should be enough of the honey mixture to lightly coat the mix but, if you feel there is not enough, add more honey mix, using equal amounts of melted honey and coconut oil.
Step Three : Spread the mixture on the baking trays, making a layer that isn’t too deep, otherwise it won’t go crisp. Bake for 15-20 minutes, stirring every 3-4 minutes so it turns golden and doesn’t burn.
Step Four : Remove from the oven, allow to cool, then sprinkle over the rosewater and scatter on the apricots and hemp seeds. Stir in the rose petals.
Step Five : Allow to cool and transfer to an airtight jar. Use within two weeks.
Recipe courtesy of Psychologies Magazine, taken from Dirty Vegan by Matt Pritchard.
Beetroot has been proven to boost stamina. These delicious pancakes can provide a much-needed burst of energy. Try them topped with fresh fruit.
350g porridge oats
250ml plant-based milk (oat milk)
250ml beetroot juice
1 tsp baking powder
Coconut oil, for frying
Blueberries, strawberries or any fruit of your choice
Step One : Make the batter for these pancakes in a blender. Put the oats into your blender and blitz to a flour-like consistency. Now add the milk and the beetroot juice and blend, then add the bananas and baking powder and blitz again until the mixture resembles pancake batter.
Step Two : Put a frying pan over medium heat and melt 1 tsp of coconut oil in it. Scoop 1 tblsp batter into the pan for each pancake and cook for 2 1/2 minutes on the first side, until slightly golden. Flip and cook for a further 2 minutes on the second side.
Step Three : Once cooked, transfer to a plate and keep warm in a low oven while you make the remaining pancakes in the same way. Keep adding to the plate, piling them high. Add your favourite fruit, drizzle with the oat cream and maple syrup and serve immediately.
Other recipes using beetroot …
Recipe taken from The Good Stuff: Delicious recipes and tips for happier and healthier children by Lucinda Miller published in Psychologies Magazine February 2019.
Kids will love this healthy and tasty alternative to bland shop-bought waffles. Fussy eaters won’t spot the carrot and the poppy seeds boost calcium, iron and zinc levels.
200g porridge oats
1 tblsp Coconut sugar or light muscovado sugar
1 tsp baking powder
1 tblsp black or white poppy seeds
Pinch of fine sea salt
1 medium carrot, peeled and grated
200ml whole milk
120ml plain Greek yogurt
3 free-range eggs
Coconut or olive oil, for greasing the waffle maker
Makes : 5-6 waffles
Step One : Preheat the oven to 180oC (160oC fan), gas mark 4 and lightly grease the waffle maker with a little coconut or olive oil, using a piece of kitchen paper.
Step Two : Measure the oats into a food processor and blitz for about 1 minute, or until they reach a flour-like consistency.
Step Three : Transfer the oats to a large bowl and stir in the coconut, or muscovado sugar, baking powder, poppy seeds and salt, before adding the grated carrot, along with the milk and yogurt.
Step Four : Add one egg at a time, beating well after each addition until all the ingredients are combined.
Step Five : Turn your waffle maker to the highest setting and pour a ladleful of the mixture into the lower plate. Be careful not to overfill it or the mixture will pour out of the sides. Close the lid and let the waffle cook until it is golden brown on both sides – about 2 minutes.
Step Six : Remove from the waffle maker and place on a baking tray. At this stage, the waffle will be quite soft, so pop it into the oven for 5 minutes to crisp up. Repeat until you have 5-6 waffles.
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:
1 tbsp honey
1 cm piece of fresh ginger, peeled and finely chopped
Juice of ½ lemon
150ml orange juice
100ml natural yogurt
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.
A delicious breakfast for Christmas Day morning.
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
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