This porridge is super healthy, gluten free and full of natural superfoods – making it the perfect start to a healthy day. Although oats and other wholegrains are good for you, quinoa is much, much better. It’s actually a seed which is incredibly protein rich and is also full of heart healthy oleic acid. Almonds are rich in protein, natural cholesterol fighting fats and vitamin E. Through the activation process, the chemical structure changes and allows for zinc and iron to absorb into the body more readily.
Now that we have the healthy part out of the way, let’s get onto the yummy bit! Autumn signals the start of the pumpkin season, and we looooooovvvve this sweet spiced poached pumpkin. It’s just as fabulous paired with sweet labne and pistachios for dessert, and it’s a great way to eat more veggies!
- 1 cup almonds
- 250g raw, unrefined sugar
- 250g honey
- 3 cardamom cloves, crushed lightly
- 3 cloves, whole
- ½ cinnamon quill
- 600ml water
- 500g pumpkin
- 1.5 cups quinoa
- 4 cups cold water
- 1.75 cups milk
- ½ cup dates, pitted and chopped
- Place almonds in a bowl and cover generously with water. Refrigerate overnight to activate the almonds then drain and chop roughly.
- Place sugar, honey, spices and water in a medium pot. Bring the syrup to the boil and cook for 5 minutes. Peel and chop pumpkin into ½ inch cubes and place in the cooking liquid, reduce heat to low and cover with a cartouche of baking paper. Simmer for 20-30 minutes, or until pumpkin is just undercooked. Allow to cool in the cooking liquid before straining out pumpkin and reserving the cooking liquid. Reheat the cooking liquid in the pot and reduce until thick and golden, then pour over the pumpkin.
- Place quinoa and water in a large pot and bring to the boil. Reduce heat to medium-low and cook, covered for 10 minutes stirring occasionally. Add milk and dates. Continue to cook, covered, for 15 minutes or until quinoa is tender.
- To serve, place porridge in bowls, top with pumpkin, a little syrup and some chopped activated almonds.