… not together, I promise! These two favourites in our household are perfect for winter (if we ever get a winter that is!). We’ve always been big fans of oats for breakfast, but because we have it regularly I am always experimenting with different variations. My latest is Spiced Coconut Porridge which incorporates some anti-inflammatory spices into the mix, and replaces the milk or water with coconut milk and coconut water. You need very little sweetener as the coconut water is quite sweet on its own. The result was yum!
Spiced Coconut Porridge – serves 4
200gms traditional rolled oats
1 x 440gm can organic coconut milk
1 cup organic coconut water
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp tumeric
1/4 tsp ground cloves
2 tbsp pure maple syrup or raw honey
Method (I use a Thermomix but you can easily cook on the stovetop, ensuring you stir regularly)
1. Add all the ingredients to the TM bowl and cook at 90 degrees for 11 minutes on speed 2.
2. Watch the porridge for the last two minutes – you may need to add a little more coconut water if its too thick.
3. Serve with walnuts, macadamia nuts, shredded coconut and almond milk.
I love fennel in salads during summer, but I think it’s a new favourite winter vegetable. It’s super easy to prepare and really offers a nice change from your usuals. I’m all for getting as much variety as possible in our fruit and vegetable repetoire, so add this one in and tell me what you think! Fennel is an excellent source of vitamin C and contains phytonutrients that are anti-inflammatory, antioxidants and anti-cancer. Apart from all this great stuff, it tastes amazing!
Baked Fennel – serves 4-6 as a side
1 fennel bulb
1/2 cup parmesan cheese
1/2 cup pure full fat cream
salt and pepper to taste
1. Cut the base of the fennel off by about 1cm and trim the tips. Cut into 2-3cms slices, lengthways.
2. Bring a large saucepan of salted water to the boil and add the slices of fennel for 10 mins or until they’ve softened.
3. Drain well and lay the fennel across the bottom of a baking dish. Top with the cream, cheese and salt and pepper and bake for 15mins at 180 degrees fan forced or until golden brown. Serve immediately.