Carrot Cake Porridge

9 05 2013

This is similar to my Oat-Free Oatmeal recipe. This is part of the no-eggs series of recipes, you can read more about my NO EGGS HERE. Yeah, it has zucchini in it but don’t have a meltdown, you can’t even taste it, it just adds goodness.

Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process. Carrots are full of beta-carotene which helps to reduce the risk of cancer, low in carbohydrates and full of vitamins C, K and B6. Health-promoting minerals found in carrots include potassium, calcium and manganese.

1/2 cup grated zucchini
1/2 cup grated carrot
1 heaped tbs protein powder (vanilla or flavorless)
1/2 tsp cinnamon
Pinch cloves
Pinch nutmeg
1/2 tsp ground ginger
1 cup coconut milk (or milk of your choice)
1/2 cup chopped nuts & seeds (whatever you like)
1 heaped tbs ground flax or chia
Dash stevia (1 tbs honey or maple syrup as an alternative)
Coconut to serve (optional)

Add the zucchini, carrot, spices & milk to a small saucepan & bring to the boil, reduce to simmer & add all remaining ingredients. Cook for a few more minutes until all heated through and it has started to thicken. Pour into a bowl & eat cold or warm. Top with some coconut yoghurt, strawberries, poached pears or grilled figs would be delicious too!

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Fig & Pistachio Porridge

30 06 2012

Now I used quinoa for my porridge but you can definately use oats, buckwheat or whatever else you like to make porridge with. This makes 2 large serves. Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah. Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair.

1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 cups quinoa
1 cup water
3 cups milk of your choice (dairy, soy, coconut, almond)
1 cup chopped dried figs
1/2 cup toasted pistachios
Honey, to serve

In a saucepan, add milk, water and quinoa and bring to a simmer, stirring occasionally. Simmer for about 10 minutes uncovered. Add figs and maple and continue to sir and simmer for about another 5 minutes. Cover with a lid and allow to stand without heat on for 5-10 more minutes. Remove from heat, serve into bowls, drizzle with honey and sprinkle with pistachios. YUM!

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