Warming Vanilla Chia Porridge

There is snow forecast today. It hardly seems fair since the last batch has only just left us - in fact there is still a little on the vegetable patches. The cats aren't going out either and prefer to stay indoors snuggled into the soft eiderdown on the bed. I can't say that I blame them.
 

To warm up, I made this creamy vanilla porridge this morning with chia seeds. Chia seeds are full of essential fatty acids (omega 3’s) so they really are one of nature’s superfoods. They are brilliant because a little goes a long way and can stop you feeling hungry for quite a while so it makes them the perfect breakfast food. I warmed mine in the dehydrator but if you don't have one, you could heat the porridge on the stove until it's just warm to the touch.

  

Equipment

A large glass jar with well fitting lid

Ingredients

1/3 cup of chia seeds

2 cups almond mylk (or filtered water for a less rich porridge)

1/2 teaspoon of vanilla paste

Serve with blueberries or sliced bananas

  

Method

Place the chia seeds with the almond mylk and vanilla in a large glass jar and give it all a good shake so the chia seeds are well covered by the liquid.

Leave it for at least 45 minutes for the chia seeds to absorb the mylk. They will swell up and look a little like cooked tapioca when they are ready.

Spoon into cups and warm in the dehydrator (or you can warm it in a saucepan on the stove before serving). Top with fruit to serve.

This should be enough for 2 - 3 people and will keep for a day in the fridge.

Raw Food for Foodies

If you've stumbled upon my blog before you'll know that I'm a real foodie and I’m set to debunk the myth that raw and living food is just about salad.

The raw and living food movement is growing in popularity because it makes people feel better, provides real health benefits, enhances natural energy, and helps lose excess weight.  Eating a high raw diet gives us clear skin, sparkling eyes and can even make you feel and look younger (and who of us doesn’t want that!)

If you are interested in finding out more about raw food, I’m running a class this coming Saturday

11^th February 11am – 4pm at Tracebridge Soursough,

just 5 miles south of Wellington (nearest train station Tiverton Parkway).

Set in the breathtaking countryside of the Somerset/Devon borders, The Space at Tracebridge really is an inspiring and beautiful location.

This five hour class offers an overview of the benefits and principles of raw food and range of raw and living foods from sea vegetables to super foods.  This class isn’t about turning you to a raw food diet overnight, but teaching you how to bring the benefits of raw and living food into the your current way of eating.

On the day, we’ll be making fresh juices, green smoothies and nut milks, breakfast foods, a mouth-watering Pad Thai with nut dipping sauce, dulse noodles, wilted greens and seaweed wraps and pate. You can also sample some delicious raw granola, tomato crackers, spicy pepitas, cheesy kale crisps and raw chocolate. In the afternoon we’ll make a raw chocolate fudge cake served with a refreshing raspberry sorbet.  This is definitely raw food for foodies.

If you’d like to reserve a place (and there are only a couple of places left), follow the links to email me or Katie Venner or telephone Katie directly on 01823 672301.

All the food will be free from meat, fish, dairy, soya, wheat and gluten and will be suitable for vegans. Some nuts will be used in the class.

Organic lunch and full recipe pack included in the price of £60.  

The nearest station is Tiverton Parkway, and if you’d like to make a weekend of it, we can recommend local accomodation.  

I do hope to see you there

x

A juice for Spring

This weekend was Imbolc, a celebration in the Celtic calendar which welcomes in the first signs of Spring. I must admit that over the weekend it didn’t feel as though Spring was very close. With the three to four inches of snow and sub-zero temperatures on Saturday, I was very grateful for our open fire on Saturday evening.

Now the snow is melting there are signs that Spring could be on the way. This morning I've noticed snowdrops in the garden and a crocus or two just peeping through.   

St Brigid, the goddess closely associated with Imbolc, was known for her healing powers so it seemed appropriate to put together a nourishing juice to celebrate the onset of Spring. This one contains celery which helps to reduce a build-up of lactic acid which can lead to joint pain, pineapple which aids digestion and spinach for an alkalising super boost. Don’t be put off by the colour and the unlikely combination – it really is delicious.  

Ingredients

¼ pineapple, skin removed

1 lime, peeled

5 stalks of celery

2 large handfuls of spinach

Method

Push it all through a juicer (a masticating juicer is best for spinach) – and enjoy!