Baked Berry Porridge

This is ideal for breakfast, desert or snack, a cross between porridge and crumble. Serve with oat cream or soy yogurt.

Photo on 02-04-2017 at 11.59

You will need:

2 cup Oats (jumbo oats are best)

1 cup of boiling water

1 cup Plant-based milk (almond or oat)

2 ripe bananas

1 punnet of berries (blackberries/blueberries/ blackcurrents)

2 handfuls of raisins

Method:

Place the oats in a pan or large Pirex bowl.

Pour on 1 cup of boiling water and stir for 2 minutes.

Add the remaining water as needed

Slice the banana and stir in

Add the berries and raisins and the milk

Optional: Put slices of banana on top / sprinkle on chia seeds

Bake for approx 20 minutes at 180 (or until bubbling hot)

Recipe for Choc Chip Pie (Gluten-free and Vegan)

photo-on-28-09-2016-at-17-40-2

Ingredients and method:

3/4 cup vegan spread (margarine)

1/2 cup brown sugar

3/4 cup coconut sugar

Mix well (beat with a fork)

Now add:

1tsp vanilla essence

flax egg (1 desert spoon of fox seed mixed with 2 desert spoons of water  leave to stand for 5 mins until thick like the consistency of an egg) – prepare this at the beginning.

1 3/4 cup rice flour

3/4 teaspoon baking powder

Milk free chic chips

Stir in and mix well with a fork until mixture is thick.

Grease a pie dish and lay in a sheet of baking paper.

Pou mixture into dish.

Bake at 180 for approx 20 mins.

 

 

 

3 Ingredient ‘Cookies’

No fat, no sugar, no wheat, no dairy!

These three ingredient cookies are quick, easy and nutritious. An ideal snack, post workout bite or a delicious breakfast.

3 ingredient ‘cookies’

What you need: Bananas, Oats, cinnamon (raisins -optional)

Mash 2 bananas in a bowl, add one cup of oats and mix together thoroughly.

Sprinkle in some cinnamon (approx one teaspoon)

(Add a handful of raisins?)

Make small cookie shapes and place on baking tray.

Bake on 180 for 15 mins or until golden and firm.

Keep in an air tight box for up to 2 days max – ideally finish on the same day.

Photo on 03-02-2016 at 11.20

What I ate Wednesday (in pictures)

Upon waking: Lemon water

Then I made… apple, raisin, cinnamon oats + fresh black coffee

IMAG1177

Later in the morning….

I just grabbed these Rawnola + some fresh jasmine tea

IMG_20140906_175759 +

With an organic local squash in the kitchen I made a soup…Next, a bowl of soup with 2 rice crackers w/ almond butter

IMAG1175

And dinner…plenty of greens, chickpeas, brown rice, avocado and corn + nut oil + pinch salt.

IMG_20140928_212613

Between meals I drink lots of water and 3-4 herbal teas.

What I Ate Wednesday

Upon waking: Jar of water with half a lemon squeeze.

Breakfast: Gluten Free home-made toast with sugar Free Blueberry Jam + fresh blackCoffee….

Lunch: Green Juice (cucumber, carrot, parsley, spinach, apple), Salad (lettuce, grated carrot, beetroot and orange salad) with falafel burger – left-over from last night- half a Gluten Free bun.

Followed by a Gingseng Tea

Dinner: Raw Vegetable Pizza (with glass of champagne)

Madrid-20130916-00334

And… Here’s the recipe:

Pizza Crust:

3 courgettes

2 tomatoes

1/2 lemon juice

1 garlic clove

2 dates

½ red onion

2 red bell peppers

1/4 cup Flax Seed

Grate or finely slice the courgettes into noodles and put them aside. Blend all the ingredients and pour onto the courgettes – mix together. Then create a circle with mixture on your dehydrator for approximately 6 hours or if you don’t have a dehydrator put into the oven on a low temperature until crisp. Add tomato sauce, and your own selection of fresh vegetables!

Before bed a glass of warm water and Apple Cider Vinegar !

Let me know if you enjoyed this post!