Spicy Porridge

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Mel’s in Europe at the moment which means that mornings at home have changed quite drastically. I no longer wake with Mel’s sleepy face running to the bathroom to go pee (she pees a lot! haha – sorry for that reference Mel), nor do we get to go on beach walks together early in the morning before the rest of Melbourne wakes. We don’t get to sit at the table with our organic coffees whilst talking about the events of the day and we definitely don’t get to make a wholesome breaky that we can both enjoy. Missing out on all of this sounds so sad and tragic but I am using this as an opportunity to self reflect and tune into what my body needs.

 My mornings are now 100% dedicated to ‘me’ time. I wake pretty early, do some slow movement which is usually in the form of yoga, a light weights session or a beach walk (around half an hour) I then commit to 15 minutes of meditation using the 1 giant app. (highly recommend this app for anyone new to meditation) I have found that I don’t really need the app anymore, but I do love having that extra guided support so I’ve continued to use it.

After around 45 minutes on my mat, I make my way to the kitchen and prepare myself a wholesome, nourishing and satisfying breakfast. I’ve started to mix it up a bit to give my body an array of nutrients day to day. Mel and I have also taken a deep interest into Ayurvedic medicine so my meals have now also evolved around Ayurvedic principles (not all meals but I try to be mindful about how I can add an Ayurvedic touch when I can). Mel knows much more about this than I do so I’m sure she’ll be posting frequently about this topic soon!

 We are definitely mostly ‘Vata’ types so foods that ground are highly beneficial for us. I have found that my body is responding very well to foods that are mostly cooked rather than raw, with adding spices and ghee whenever I can. Ghee is clarified butter which is an extremely nutritious alternative to traditional butter or oil. I have also loved making homemade chai’s either after dinner or in the morning.

In terms of breaky, I have begun to introduce porridge in the mornings. I love making a warming bowl of organic oats or rice flakes with added turmeric ginger and sometimes carrot. Topping with yoghurt, or adding whole organic unhomogensied milk is also fantastic. I don’t particularly love sweet breakfasts so I tend to opt for a more savoury type but in saying that I also do love to indulge in a banana and coconut porridge from time to time.

After nourishing my body and If I have a bit of time, i’ll make myself an organic coffee at home with biodynamic unhomogensied milk (the only milk Mel and  I will drink). Enjoying my coffee whilst checking in with emails, social media (terrible habit) and journalling, I’ll head for the shower. I like to body brush for about 5 minutes before showering and only use certified natural body wash in the shower. Reducing my toxic load is a priority for me. The only moisturiser I use for my body is coconut oil. It works tremendously for me, I absolutely love it!. Plus I bought a massive jar for around 16 dollars and its lastly me ages! Bargain!

There is my morning routine. I have noticed that if I don’t do all of these things, I feel somewhat unsettled and ‘off’. The power of the morning is so understated.

Just realising how much I have just ranted in this post (sorry!) I just wanted to make a point highlighting that finding a morning routine that works for you is a very self-nurturing and self-respecting way to welcome the day. Whether that be taking some time out to read the paper or sit outside calmly with your coffee – our mum loves to start the day like this, or walking the dog around the block. Whatever it is, find what works, find what you love and find what you can stick to every morning. Do this and your body and mind will thank you for the rest of the day.

Trust me.

p.s I miss mornings with Mel.

Finally, here is my spicy porridge recipe

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Ingredients; serves one

– 1/2 cup of organic oats (or gluten free oats if intolerant)

– 1.5 cups of water. (if you want a creamier consistency, you can add half a cup of coconut milk or unhomogensied full cream milk plus 3.4 cups of water)

– 1 tbsp of organic sultanas

– 1.5 tsp of grated ginger (can add more depending on how spicy you like it!)

– 1.5 tsp of grated turmeric (can add more depending on how spicy you like it!)

-1/2 tsp of macrobiotic salt or himalayan salt

– 1 tsp of hemp seeds (preferably unhulled)

-1 tsp of golden flax seeds

-1 tsp of pepita seeds (pumpkin seeds)

Originally I wanted to create this dish with a tad of Japanese influence so sprinkling your porridge with tamari toasted sesame seeds would be perfect! I’ll definitely try that next time!

Method

1) Grate your ginger and turmeric finely and add to a saucepan with your oats, water and sultanas.

2) Cook your oats on the stove on a low heat for around 20 minutes. You want the flavours of the turmeric and ginger to infuse into the oats so the longer you cook it the better!

3) Once ready, pop into a nice bowl and top with the seeds. If you have sesame seeds, whilst your pats are cooking you can toast about a 1.5 tsp of sesame seeds in a small pan with a tad more salt or tamari. If toasting with salt, this method is called Gomasio. Gomasio is a wonderful addition to any dish, its grounding and super tasty!

4) Enjoy your oats on a cosy couch (I most definitely did!)

Hope you enjoy it

So much love,

Sarah x

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Quinoa, Pumpkin and Pumpkin Seed Patties

UNSURE OF WHAT TO DO WITH YOUR LEFTOVER COOKED QUINOA…? MAKE QUINOA PATTIES!

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Ingredients: Makes six patties 

Around 1/4 of a medium Kent Pumpkin

3/4 cup of cooked white quinoa

1/4 -1/3 of a cup of organic rolled oats

One medium zucchini

Goats Cheese (as much as you please – topped on patties once cooked)

Pumpkin seeds (two tablespoons)

Pepper (to taste)

Himalayan salt (to taste – around one pinch)

Dried thyme (around one teaspoon for the mixture and one teaspoon for the pumpkin)

Coconut oil (one teaspoon)

Method:

1) Cut up pumpkin into small cubes. Drizzle with olive oil, pepper and thyme and place in the oven (180 degrees celsius) for approx. 30 mins. The time will be slightly different for everyone depending on your oven etc. * If you can easily place a fort through, and its slightly crispy on the outside, you know the pumpkin is ready!

2) Whilst the pumpkin is cooking, wash the zucchini and grate it. You also need to remove the water from the zucchini. We simply use my hands and compress it. However a more ‘technical’ way is to spread the zucchini on a tea towel with some salt, and then fold the towel and twist it from both ends. That should also do the trick of removing any excess water. You really do not want the zucchini too wet, it will ruin the mixture making it too ‘gooey’.

3) Once the pumpkin is ready, let it cool down for around 15 mins. Then grab a fork and mash the pumpkin until there are no too obvious chunky bits.

4) In a large bowl, combine the pumpkin, zucchini, quinoa, oats, pumpkin seeds, thyme, pepper and himalayan salt. Use your hands in order to mix the ingredients well! If your mixture seems too wet, simply add more oats.

5) Sperate the mixture into six evenly sized burger-looking patties.

6) On a medium-high pan, add one teaspoon of coconut oil. Once the pan is hot place patties face down. I cooked them a few minutes on each side, just until they browned (cooking time will also vary for everyone.. You want it to be slightly crunchy on the outside and nice and soft on the inside)

7) Serve on a plate with a fresh spinach salad and top with goats cheese. * You can also add some poached eggs, smoked salmon or avocado to make it into a BRUNCH MEAL!

Perfect on a Sunday morning.

in bed.

with a strong brew.

xxx