Black Rice Breakfast Porridge

Super easy, breakfast porridge made with black rice, almond milk and maple syrup for sweetness.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast

Servings: 1
Calories: 350kcal
Ingredients

1 Cup Black Rice Like: Lotus Foods Forbidden Rice

1 3/4 Cups Water
1/4 Cup Almond Milk (or other milk alternative)
1/2 Tsp Maple Syrup or Raw honey
1 Cup Fruit of choice (Nectarine, Blackberries, Raspberries, Strawberries, Blueberries)

1 pinch Celtic Sea Salt, 1 cinnamon quill, 1 star anise, orange zest from 1 orange

Top with dry roasted almonds (chopped), toasted buckwheat, toasted pepita seeds, white and dark sesame seeds

Instructions

Follow Instructions for preparing Black Rice on package. Combine 1 ¾ cups of water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 30 minutes.

Remove from heat. Let stand covered for a few minutes. Fluff and serve. A rice cooker may be used with the same water-to-rice ratio.

Once the black rice is done, you can put it into containers for lunches, or have for breakfast a few times a week.
To prepare the breakfast bowl, if reheating, add 1/3-1/2 cup of the black rice to a pot with the almond milk (or milk alternative) and re-heat on medium-low.

If you are making this in the morning, after the black rice is cooked, add 1/3 – 1/2 cup of rice to a bowl and top with almond milk like you would oatmeal.

Add 1tsp maple syrup, top with berries and enjoy! You could also add a vanilla protein powder to this to give it a bit more protein.

Microbiome Bliss Balls

Packed with prebiotic, healing and anti-inflammatory spices, these flavour-packed bliss balls make the perfect snack when trying to lose weight. A great source of long-lasting complex carbohydrates to support glycemic control, prebiotics to support healthy flora, healthy fats to boost brain power, plant protein to keep you satisfied until your next meal, fiber to keep you regular as well as an abundance of vitamins, minerals and powerful antioxidants to nourish the body.

Ingredients

½ cupbuckwheat
½ cuprolled quinoa or oats
¼ cupalmond meal
1 cupdates (pitted)
½ teaspoon
1teaspoon
turmeric
psyllium husks
1teaspooncinnamon
½ teaspoonground ginger
½ teaspooncloves
add pinchblack pepper
¼ teaspoonground cardamom
2tablespoonvanilla plant-based protein powder (optional)
4tablespoon
1teaspoon

lemon juice
vanilla essence
chia seeds, coconut or chopped freeze dried pineapple (optional, to roll)
  1. In a mixing bowl combine the dry ingredients
  2. Add wet ingredients to the dry mix and combine with a wooden spoon or with your hands till really well combined.
  3. Give the mixture a good few squeezes/kneads to make sure everything is combined as it should. Adjust for dryness if necessary.
  4. Break off pieces of the dough and form into balls around the size of a 20c piece.
  5. Store in the fridge in an air-tight container to keep them firm.

Vegetable Curry

  • Vegetable Curry (serves 4)
  • 2 tablespoons vegetable oil
  • 2 large onions, peeled and sliced
  • 2 tablespoons medium-hot curry powder
  • 2 cups vegetable stock
  • 4 large carrots, peeled and cut into thin sticks
  • 4 parsnips, peeled and cut into thin sticks
  • 250g green beans, trimmed
  • 1 head broccoli, cut into florets
  • 1 cup low-fat natural yoghurt salt and pepper
  • ½ cup fresh coriander leaves fresh chilli, sliced

Heat a large saucepan, add oil and onion, and cook over a low heat for about 10 minutes until onion is softened. Add curry powder, turn up the heat to medium and cook for 1 minute, stirring constantly to toast spices. Add stock and simmer for 5 minutes. Add carrots and parsnips to the pan and simmer uncovered for 5 minutes. Add beans and broccoli, and simmer for a further 5 minutes.

The vegetables should be tender and the liquid reduced by half. Remove the pan from the heat, stir in yoghurt and season with salt and pepper to taste. Once yoghurt has been added, do not allow mixture to boil, or it will curdle. To serve, scatter with coriander and place sliced fresh chilli on the side, if desired. Serve with 2 tablespoons of steamed fragrant wild, basmati or jasmine rice.