Tangy Lemon Porridge


The shame I felt when I realised that I hadn’t tried to combine lemon (one of my favourite things) and porridge (one of my favourite things) for 20 years was overwhelming.

But still, better late than never. This tangy and comforting breakfast will have you licking the bowl clean and thinking to yourself that it would be impossible to get scurvy because  there will now never be an extended period of time where you haven’t eaten lemons.

Ingredients (serves 1)

1/2 cup porridge oats

1/2 cup soy milk

1/4 cup water

1 tbs honey (or equivalent sweetener)

1/2 a lemon: grated rind and juice

To serve: rasperries and yoghurt/soy yoghurt.


Place the oats, soy milk, water and honey into a small pan and bring to the boil. Reduce and simmer for 4-5 mins, stirring continuously.

Once the porridge has thickened, add the lemon rind and juice and stir through for about half a minute.

Take of the heat and serve swirled with yoghurt and sprinkled with raspberries.


Carrot Cake Porridge

Screen Shot 2015-01-24 at 15.09.50Yes this recipe contains carrots. Carrots for breakfast?! Vegetables for breakfast full stop?! Let me dispel any vegetable-related qualms you might have and present you with this recipe. This porridge tastes like actual carrot cake and is just one of the most warming and delicious things you can possibly eat during winter time. I try to limit my intake of it because I’m absolutely mortified that I might eat too much of it and start to dislike it… The  grated carrots add the most amazing sweetness to the porridge, which is brought into full force with the addition of the raisins and cinnamon, as well as a beautiful slightly crunchy bite which really makes it special. Having a bit of vitamin A is always a plus too.

Ingredients (Serves 1):

For the oats:

1/2 a cup of rolled oats

1/2 a cup of water

1/2 a cup of almond milk

1 medium carrot, washed and grated

a handful of raisins/sultanas

1 tsp cinnamon

1/4-1/2 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground cloves

pinch of salt

1 tbs maple syrup (or any other type of sweetener)

Put your carrots, salt, water and almond milk into a pan and bring up to the boil (just to let the carrot soften a little bit). Add the oats, spices, raisins and maple syrup. Reduce the heat and let this simmer for about 7 minutes, stirring frequently, until the oats are soft and tender and most of the liquid has been absorbed. Pour into a bowl, lick the spoon and pan, and then add your toppings.

Topping ideas:

Try out various combinations of the following: banana, blueberries, apple (stewed or fresh), pear, nut butter (almond, cashew, peanut), raisins/sultanas, flaxseed, chia seeds, pumpkin seeds, sunflower seeds, almonds, pecans, walnuts, dates, figs, maple syrup, bee pollen, coconut sugar, cinnamon.

The Best Bircher Muesli

I love Bircher Muesli.

Screen Shot 2015-09-04 at 00.59.59So easy to make the night before if you know you’re going to be tight for time the following morning and perfect for munching on the go. If you’re really tight for time it’s also fine to multiply this recipe and then it’ll keep for about 4 days in the fridge for your breakfasts that week.

Originally created by a Swiss Physician Maximillian Bircher-Benner as a healthy breakfast alternative for patients in his hospital, this is the epitome of health in a bowl!

Ingredients (serves 1):

1 medium apple (red works best)

1/2 a cup of rolled oats

1/2 a cup of yoghurt (or yoghurt alternative eg. soy yoghurt)

1/2 a cup of milk (my favourite to use is almond milk)

1/2 a handful of sultanas

1/2 a handful of dried cranberries

optional: 1 tbs of honey for sweetness

Grate the apple into a large bowl, discarding the core and pips. If you want you can peel it but the skin is the most nutritious part and contains most of the fibre!

Add the oats, dried fruit, milk, yoghurt and honey if using. Mix together really well, cover and put int eh fridge to chill overnight. That’s it; what could be easier?

In the morning I usually microwave mine for ten second to take the chill out of it. Top it with nuts, dried and/or fresh fruit and sweetener. My personal favourites are dried cranberries, almond slivers, blackberries, blueberries and honey.