CREAMY PORRIDGE MINUS THE COW’S MILK  Return to Top
Give your body a break from all of that cow’s milk and treat it with some health-promoting coconut milk that won’t add to your congestion.

You will need:

  • 1 cup whole oats
  • 1 cup of the coconut milk you just made*
  • An additional cup of water
  • pinch of celtic sea salt
  • ½ tsp cinnamon
  • ¼ cup walnuts
  • Poached quinces or fruit of your choice

Directions:

  1. Place the oats, coconut milk, celtic sea salt, cinnamon and water in a saucepan and bring to the boil.
  2. Reduce the heat to a gentle simmer and stir continuously for 5 minutes.
  3. Pour the porridge into bowls and serve topped with walnuts and quinces and a little splash of extra coconut milk. If you don’t like walnuts or quinces why not try 1 tablespoon of LSA and perhaps some poached rhubarb?

Serves 2

*Tip – MAKE YOUR OWN COCONUT MILK – Buy a can of coconut cream (Ayam is a great brand): decant it into a glass bottle and add two parts of water and there you go, you have your own coconut milk to use on your cereal, in your curries, and, of course, your porridge. It will last 3-4 days in your fridge.

WHY NOT TRY QUINOA? (”KEEN-WAH”)  Return to Top
The Incas of South American knew it as ‘the mother grain’ and regarded it as a symbol of life and fertility.

Quinoa is actually a seed not a grain and it is one of the world’s most nutritious superfoods.

You will find it at most good health food stores both in its original dried seed or puffed form.

What is all the fuss about?

  • Quinoa contains an almost perfect balance of essential amino acids (the building blocks for protein). In actual fact the protein is considered to be a complete protein due to the presence of all eight essential amino acids. Other grains have less than half quinoa’s protein content.
  • It has a low Glycaemic Index (GI), indicating that it will help keep you satisfied for longer and it will not cause a sudden rise in blood sugar levels, unlike many other grains. Therefore, it is great to assist in weight loss and for those on lower carbohydrate diets.
  • It is gluten-free and low allergenic and great for anyone with digestive disorders.

Where do you buy it?

Most of the quinoa sold in Australia is sourced from organic farms in Bolivia or Peru. You can purchase quinoa in health food stores and specialty supermarkets.

You can purchase quinoa in a dried seed or puffed form. The dried seed you cook and the puffed form can be used in your muesli or cereal mixes for breakfast.

Cooking the seed:

  1. Rinse the seeds before cooking.
  2. Preferably soak the quinoa in water for a few hours then change the water and re-soak again or just rinse thoroughly under cold running water for a few minutes. (Soaking is not essential but is beneficial if you have the time.)
  3. Treat quinoa like rice – bring 2 cups of water to the boil with 1 cup of quinoa, stirring occasionally. 
  4. Cover and then turn the heat down to a low simmer and cook for a further 10–15 minutes.
  5. The tiny pellets swell and become translucent and a little sprout appears. It should have a slight bite to it.
  6. For a nuttier taste, try toasting the quinoa in a hot dry pan for about 5 minutes before cooking. Quinoa has a lovely light and fluffy texture when cooked and has a mild nutty flavour.

How to incorporate quinoa into your diet:

  • Use as you would rice – have quinoa with a stir-fry or a curry.
  • Add to salads with some legumes, extra virgin olive oil, balsamic vinegar, lemon juice, cracked black pepper, Celtic sea salt for a deliciously satisfying lunch.
  • Use it instead of cracked wheat (bulgur) for a gluten-free tabouli salad.
  • Why not give whole oats a rest and use it to make your winter porridge.
  • Add it to soups, casseroles and stews as you would barley or rice.
  • It is a great alternative to cous cous.