BEAUTY FOR BREAKFAST
Nutritionist and health fanatic Lola Berry believes in getting your nutrients first thing. She shares two of her fave bowls of goodness.
Two recipes for bowls of goodness
THREE BERRY COLLAGENBOOSTING PORRIDGE
✤ 2 cups (200g)
almond meal ✤ 1 tsp ground
cinnamon ✤ 1 tsp ground
nutmeg ✤ pinch of salt flakes ✤ 1 tbsp maca powder ✤ 2 cups (500ml) coconut milk ✤ ½ cup (60g) fresh or
frozen raspberries ✤ ½ cup (75g) fresh or frozen strawberries, quartered ✤ 2- 3 drops of stevia
(optional) ✤ ½ cup (80g) fresh
blueberries ✤ handful chopped macadamia nuts, to serve ✤ fresh mint leaves, to serve
Heat the almond meal, cinnamon, nutmeg, salt, maca powder and coconut milk in a small saucepan over a medium heat.
Slowly bring to the boil, stirring continuously. Boil for 1 minute, then reduce the heat and simmer for another 2 minutes. Add the raspberries and strawberries and cook for 1 more minute (or 2 minutes if using frozen berries). Taste. If you’d like it sweeter, stir in a few drops of stevia.
Divide the porridge between two bowls, top with the fresh blueberries and macadamia nuts and scatter with a few torn mint leaves. Tuck in. Serves 2
✤ 1 cup (100g) rolled
oats ✤ ¼ cup (40g)
almonds, chopped ✤ ¼ cup (30g)
walnuts, chopped ✤ ¼ cup (40g) chia seeds, plus extra to serve ✤ ¼ cup (30g) sultanas ✤ ¼ cup (45g) pitted
and chopped dates ✤ ¼ cup (60g) pitted dried prunes, chopped, plus extra to serve ✤ ½ tsp ground
cinnamon ✤ ¼ tsp ground nutmeg ✤ ½ tsp ground
turmeric ✤ 1½ cups (375ml) almond or coconut milk ✤ 1 granny smith
apple, grated ✤ ½ cup (140g) of your favourite coconut yoghurt, plus extra to serve ✤ maple syrup, to
Put all of the dry ingredients except the spices in a large bowl and combine (it’s going to look like a regular muesli mix at this stage).
Mix through the spices and almond or coconut milk, then cover and place in the fridge to soak overnight.
In the morning, fold through the grated apple, then fold through the yoghurt. Divide among bowls, top with an extra dollop of yoghurt, a couple of prunes and a sprinkle of chia seeds, and finish it off with a drizzle of maple syrup. Serves 4– 6