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.

New Zealand Weddings - - CONTENTS -

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

GLOWY BIRCHER

✤ 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

serve

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

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