Mango & Rose Petal topped Quinoa Porridge

Ingredients:

Serves 2-4

2 cups quinoa
2 cups milk or alternative but milk
200ml filtered water
1/2 tsp ground ginger
1/2 tsp ground cinnamon

To serve:

Fresh mango and dried rose petals, honey or agave syrup (optional)

Method:

Wash the quinoa thoroughly and cook the quinoa in the almond milk and water for approximately 20 mins with the ginger and cinnamon.

Peel and slice the mango, add when serving with the rose petals.

(When I serve this up for the kids I tend to mix the sweetener through the quinoa before serving.)

Seasonal stewed fruit with Muesli & Ghee

Ingredients:

Serves 2-4

2 x apples
2 x pear
1 x orange
2 stalks rhubarb
1 handful raisins

To serve:

Pre-made, sugar-free muesli
Warmed homemade ghee

Method:

Peel orange, wash and cut all fruits into small chunks, simmer all the fruit (including any dried fruit used) in 1 cup of water for approximately 6 minutes. Add a pre-made, sugar-free muesli to serve topped with a good tablespoon of warm ghee

Lightly Spiced Porridge Oats

Ingredients

Serves 4

2 cups of organic fast-cooking oats
500ml water or milk
1 tbsp ashwagandha (optional)
1 tsp ground cinnamon
1 tsp ground ginger

To serve:
4 tbsp plain greek yoghurt
sprinkle of ground cardamon
2 tbsp honey

Method

Everything in a pan, increase the heat on the hob until the oats are cooked through and reduce heat and cook for further few minutes, add honey, yoghurt and cardamon to serve.