I first tasted brown rice porridge at a yoga retreat a couple of years ago. The rice from the previous evenings meal was re-cooked for breakfast with delicious results. Whenever I cook brown rice for dinner, I always make extra so that I can have this breakfast a couple of times over the following days. It does take a bit of stirring and infusing of flavours and liquid so it’s an ideal weekend filling breakfast when there is more time to enjoy the wait.
Brown rice apple porridge (serves one)
120g of cooked brown rice
100ml Almond milk (or other milk) – plus a bit extra if the rice gets too dry
1 apple – grated
25g sultanas or raisons
Cardamom – I crushed around 5 pods
Cinnamon – liberal amount – this dish can take a lot of spices
Cloves – small sprinkle as it’s quite a strong flavour and easy to overpower the other spices
Demerara or other brown sugar to serve
Put the rice and water into a saucepan and boil for around 4-5 minutes until the water is absorbed – keep an eye on it and keep stirring it.
Then add the almond milk, grated apple, sultanas and spices and simmer for 8-10 minutes – keeping an eye on the liquid levels. You want the apple to be really squishy and almost dissolving into the rice so don’t simmer for less time, if it’s getting dry add a bit more milk.
This is lovely with the added crunch of some demerara sugar to serve.
I managed to do a spinning class and dog walk before enjoying some time in the kitchen to cook and eat this dish, which I really felt I had earned – a lovely feeling. I did have a banana before heading out to spin – I needed something to keep me going.
This is a serious hit of the tropics with added vitamin C. The mix of pineapple, ginger, kiwi and coconut puts the zing in. If you’re struggling to wake up in the morning, this will seriously wake up your taste buds. I’ve been using coconut yoghurt a lot lately as a change from my usual natural yoghurt and it really enhances the whole taste of this dish.
There is some previous night preparation to make the pineapple and chia mix.
Tropical chia zinger bowl (this pineapple chia mix is enough for 2 portions)
200g fresh pineapple, peeled and chopped into big chunks
Zest and juice of 1 lime
Thumb sized piece of fresh ginger (I used mine from frozen)
1/2 teaspoon ground ginger
A few mint leaves
3 tablespoons chia seeds
Put all of the above apart from the chia seeds into a food processor and mix to a puree. Put the puree into a bowl and mix in the chia seeds. Cover and put in the fridge overnight.
To serve (per single portion)
1 kiwi fruit – diced
1 teaspoon desiccated coconut
A sprinkle of shredded coconut
Mix together and top the pineapple chia mix with this.
Then add some coconut yoghurt on top with a few more bits of shredded coconut.
I managed to get up early this morning to walk the dog on the beach – lovely to see the sunshine so early and it prolonged the mood being able to eat this afterwards.
This morning was a quick ‘what’s in the fridge to use up’ type breakfast – and today the blueberries were getting to that not so fresh stage. Cooking them up with a banana is quick and easy and adding a few oats helps to bulk up what is essentially a warming low fat brekkie.
Simply Hot B&B (serves one)
1 banana – cut into thick slices
handful of blueberries
1 teaspoon coconut oil
1 teaspoon honey
sprinkle of cinnamon
Melt the coconut oil then mix with the honey. Mix this with the banana, blueberries, oats and cinnamon. Make sure it’s all well coated. Pop into a hot oven – 200c/400f/Gas 6 for 10 minutes. You want the blueberries to start going a bit squishy.
I love Jaffa cakes, the mixture of chocolate and orange is one of the best flavour combinations. I’ve recently run a few trail events where Jaffa cakes have been available at the drinks stations alongside the gels and I have been nicely fuelled by Jaffa power. I’ve been trying to recreate that Jaffa taste in a slightly healthier way.
I first discovered the joys of orange puree during a patisserie course last year and it’s fabulous for adding a really strong orange hit. There is a bit of preparation the night before due to having to boil the oranges and make the puree, but it’s really easy and worth it. The puree also freezes really well. I freeze it in ice cube trays or small ramekins so it’s portioned ready to use. So instead of boiling one orange at a time I boil 2 or 3 and freeze the leftover.
To make the orange puree
Put 1 or more whole oranges in a big pan of water, bring to the boil and then simmer for around an hour – they should feel very soft when ready but still intact. Drain them, cut them in half and let them cool. When cool blitz them in a processor – skin and all. This is your puree.
Jaffa Bircher (serves one)
100g orange puree (this a about half of a large orange when pureed)
2 teaspoons of cacao powder
10g dried cranberries
100ml Almond milk
Mix all the ingredients together in a bowl, cover and leave to soak overnight. If you want a slightly wetter bircher add an additional tablespoon of almond milk over the mixture before putting in the fridge.
Before eating I like to sprinkle a few more cranberries and cacao nibs on top.
This is another most delicious brekkie that tastes soooo much better than it looks.
I’m back on the poragies this weekend and this one feels quite decadent – fortunately I ate if after my long morning run, so it felt well deserved. The dates and almond butter give a hint of caramel and the maple syrup and toasted almonds swirled on top helps to cement the toffee apple feeling.
Toffee Apple Poragie (serves one)
1 apple (core and seeds removed but unpeeled)
2 medjool dates
1 teaspoon almond butter
200ml coconut milk (or almond milk works as well)
40g porridge oats
1 tbsp. maple syrup
some toasted flaked almonds
Blend the apple, dates, almond butter and coconut milk in a blender. Put the oats in a pan and add the blended mix. Bring to the boil and simmer for 3-4 mins – keep an eye on it and add water to stop it sticking and reach the consistency you like.
Serve with the maple syrup poured on top with the flaked almonds.
I love bread, I could snack on toast all day but I try not eat too much bread at breakfast. I’ve started experimenting with using bread in different ways and using breadcrumbs is of course a classic topping for many savoury dishes – who doesn’t love cauliflower cheese with a breadcrumb topping. So I’ve incorporated some breadcrumbs into a layered dish for breakfast, adding lots of fruit and yoghurt to make it more nutritious. You could use unbuttered crumbs, but I find adding some nut spread adds a lovely flavour. I like using a tall glass for this so I can imagine i’m eating a knickerbocker glory for breakfast.
Nutty crumb layer bowl (serves one)
1 large piece of toast spread with nut butter (I love peanut or almond).
Fruit and yoghurt of your choice (banana and berries is a good combo)
Toast the bread, spread with nut butter and then blitz into breadcrumbs. Layer up with fruit and yoghurt and maybe a drizzle of honey on top.
I still had some papaya to use up this morning so I opted for another smoothie. I find that papaya makes quite a bulky smoothie because it’s such a fleshy fruit so I think it works best with a mix of milk and water to get a thinner consistency. Getting the right combination has taken me a while but I think this P&T mix works and it’s great to find another use for Tahini other than hummus.
P&T Smoothie (serves one)
1/2 a Papaya – deseeded and peeled
2 teaspoons of Tahini
100ml Coconut milk
Some fresh mint leaves (around 6 big ones)
A small handful of fresh spinach (I put in a little less than I would normally do)