PURPLE PORRIDGE - CONSCIOUS COOK BOX

PURPLE PORRIDGE - CONSCIOUS COOK BOX

Since January this year I have been working with the lovely people over at The Arc Centre in Islington as their head caterer providing conscious food to their events. During the of time of lockdown The Arc wanted to be to do their bit, all of Islingtons food banks were massively over subscribed so they have decided to open their own food bank. So continuing our collaboration we have launched the Conscious Cook Box project. I have spent the last week or so developing and creating super simple, healthy recipes that will be provided in each Conscious Cook Box. It feels amazing to be able to work on this project knowing that not only are more people being able to get food but that they will be eating proper healthy food and learning how to cook consciously. 

Im a huge fan of blueberries and any berries, they have less natural sugar and are packed with anti oxidants. When I was diagnosed with candida I had to cut out all sugars including natural sugars, apart from some berries, they a lovely fresh but stewing them is another level. This dish brings a lovely colour to your morning and is great way to start the day right. 

Serves 2 

• 2 handfuls (100g) Porridge Oats

• 300 ml coconut milk 

• 1 handful blueberries

• 2 tablespoon coconut oil 

• 2 tablespoon Honey / Maple Syrup

• 1 teaspoon cinnamon

• 2 teaspoon Mixed Seeds

Method

Add the blueberries to a sauce pan with your coconut oil, put the sauce pan on a medium to low heat. The blueberries will start to blister and release the juices, this is good. Once this starts to happen add you cinnamon and honey, give it a stir and then add your oats and give it another stir so the oats can take on the flavours for a few minutes. Now add your milk and give it a good stir. You can cook this for around 10 minutes you can stew it longer or cook it quicker, you can decide how you like it. Top it off with mixed seeds, peanut butter, honey or jam.