Flu-fighting Power Porridge

FLU FIGHTING POWER PORRIDGE 

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This porridge is a fabulous. I absolutely love it. Especially recently when I’ve been working a lot and starting to feel the strain on my body and mind! Anyone working in retail during this christmas lead up will most definitely know what I mean…I hate customers.

The ginger, turmeric and macrobiotic salt provide you with immune boosting properties. The salt is also beneficial in balancing your electrolytes This is extremely important if you’re feeling dehydrated. Adding carrot to your morning breakfasts is also a great way to add in some veggies! Finally, topping your bowl with the anti-bacterial nature of local raw honey as well as the protein loaded activated nuts and hemp seeds will fuel you for a few hours.

Now do you see how this is a flu fighting power porridge?!

I’m obsessed – I hope you become obsessed too

Sarah x

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Ingredients

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

– 1/2 cup of unsweetened almond milk (or any other milk of choice)

– 1/2- 1 cup of water

-1 grated carrot

– 1.5 tsp of grated ginger

-1.5 tsp of grated turmeric

-1/2 – 1 teaspoon of cinnamon

– 1/4 tsp of nutmeg

– 1 peppercorn

– 1 green cardamon pod (optional)

-1 tbsp of organic sultanas

Toppings

-1 small handful of activated nuts (almonds, walnuts, pecans, hazelnuts)

-1 tsp of pepita seeds

-1 tsp of hemp seeds

– 1/2- 1 tsp of raw or local organic honey (omit it vegan)

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Method

  1. Place all the ingredients except the water, carrot and the toppings into a small bowl and let it soak for around 15 minutes.
  2. In a small saucepan, transfer the spicy oat mix and add half a cup of water. Cook on low heat for about 5 to town minutes.
  3. Next add the carrot and mix throughly, if you find the mixture is a little too dry for your liking, add a little more water. Cook to desired consistency. The longer you cook it the better!
  4. Remove form heat, add to a cute bowl and top with desired toppings. In my opinion, activated nuts, seeds and honey go super well. The honey has anti-bacterial proprieties (if using raw, local honey) and the nuts + seeds not only provide you with that desired crunch but also contain beneficial protein and healthy lipids that will help keep you feeling satiated.
  5. Enjoy this lovely porridge when you have the time to sit and relax with a warm tea and a book. It’s the best way to begin the day if you’re feeling a little worn out (..me!)
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Banana and Oat Cookies

Now we have been meaning to post the recipe for our scrumptious and just quite damn tasty banana and oat cookies..

Firstly, we must acknowledge where our inspiration for these tasty treats stemmed from. We tried out a recipe for banana and oat cookies on Ashlyn Lincoln’s blog, and of course we became obsessed with baking these babies! Once to twice a week we whip them up to munch on as snacks or post dinner ‘I’m still hungry’ moments.

Through baking many batches, we have slowly twigged Ashlyn’s recipe to suit us.

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So here it goes guys…

Ingredients:

1 cup of either oats or rye oats. If you are gluten intolerant quinoa flakes also work well, or simply gluten free oats.

1 cup of almond meal (organic if possible)

One medium ripe banana. You may use more more banana, keeping in mind that the more banana you use the more moist the cookies will be

Half a cup of shredded organic coconut (optional – but highly recommend!)

1/4 cup of melted coconut butter

One tablespoon of organic rice malt syrup. Organic maple syrup can also work (1/4 cup) or honey (one tablespoon)

One teaspoon of cinnamon

For the topping: (optional- choose one or add them all on!)

Frozen berries of choice (blueberries or raspberries work well)

Your choice of nut (almonds, macadamias, pecans)

Raw organic cocoa nibs

Shredded organic coconut

Method:

1) Preheat the oven to 160 degrees

2) Mash the banana

3) Melt the coconut butter in the microwave

4) Combine all the ingredients in a large bowl (wet and dry)

5) Use your hands to massage the mixture until all the ingredients are combined. The mixture should not be too ‘sloppy’ or too dry. You should easily be able to make round balls without the mixture sticking to your hands too much or without the mixture falling apart

6) Divide the mixture in small round balls on a tray with baking paper. We usually use around one heaped tablespoon of mixture for every cookie. Flatten the mini balls out into the shape of cookies (flat and roundish)

7) Place your choice of ‘topping’ (berries, nuts, cocoa nibs, coconut)

8) Sprinkle with more cinnamon (this gives it a nice brown colour around the edges when they are ready)

9) Oven time! Around 25 minutes should be enough. However in saying this, every oven is different, therefore oven time may vary. Check the cookies at 20 minutes, if they have a little bit of moistness when pressing them and if brown around the edges.. they are most likely ready!

10) Let them sit for 10 minutes to cool

Keep them in an air tight container to keep fresh. They should last around 3 days.

Enjoy with a cup of tea, or you can even break them up, add some yogurt and fruit and you have yourself a tasty filling breakfast!

Love M + S

xx