I feel like I haven’t done a recipe post in ages! If you follow me on Instagram you may know that I needed some comforting this week. I got back from teaching on the Neals Yard Remedies Portugal retreat on Saturday and after being through the door for 15 minutes, I caught my hand on fire from using a hot pan and oil on the hob. I got a bit worked up and panicky of course and went to a&e where they treated me and I now am fashioning a lovely bandaged right hand. Comforting chocolate porridge was needed this morning…
Sometimes the universe sends you a message loud and clear. I am such a clumsy person and sometimes quite careless. I was meant to be flying to Ibiza yesterday but have been advised not to risk it getting infected whilst over there so as I woke up this Monday morning, dreaming of blue skies and palm trees, I needed a little comforting to say the least. Cacao was the answer!
I’m so lucky to have two apple trees in my garden and whilst on the Neal’s Yard Remedies retreat, nutritionist Daphne Lambert, encouraged us to eat locally, seasonally and organically for optimum health and vitality. It doesn’t come more local then my back garden and rather than buying out of season berries for my porridge this autumn, I’m going to step into my garden and pick an apple. I did just that for the topping of this porridge and then sprinkled with some bee pollen, and drizzled honey and coconut oil sauce over the top!
I used milk made from hemp, but you could use any milk you like best. Hemp has the perfect ratio of omega 3 and omega 6 fatty acids and it’s a complete protein. It has a long root that goes deep into the soil and brings up minerals. Enjoy this porridge on cold autumn morning, as a post workout snack or a cosy dessert in front of the fire.
3 tablespoons gluten free oats
1tablespoon chia seeds
1 cup of hemp milk
1/2 cup of water
1 teaspoon cacao
1 teaspoon lucuma (I use Neals Yard Remedies)
1/2 organic apple
1 teaspoon bee pollen
2 teaspoons honey (locally sourced if possible)
1 teaspoon coconut oil
Add the oats, chia seeds and hemp milk to a saucepan and heat on a low heat for 10 minutes.
Add the water, cacao, lucuma and 1 teaspoon of the honey and heat for a further 5 mins gently stirring.
Take off the heat and leave to stand and thicken while you slice the apple thinly and heat the other teaspoon of honey with the coconut oil in a saucepan.
Place your oats in a bowl, top with the apple slices, bee pollen and drizzle with the coconut oil and honey sauce.
Love, Lottie x