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Warming millet and apple porridge

INGREDIENTS:
• ½ cup millet
• 1 cup non-dairy milk
• 1 ripe banana (mashed)
• 1 apple (chopped)
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• a pinch of salt
• toppings of your choice

INSTRUCTIONS:
I. Soak the millet overnight.
II. Heat the milk, stir in your millet and apple.
III. Let it simmer for about 15-20 minutes (until it gets creamy and all the liquid is absorbed).
IV. Mix in all the remaining ingredients (except the toppings).
V. Turn off the heat and let it sit covered for a few more minutes while you’re preparing the
toppings.
VI. Serve in a beautiful bowl and do not ever forget your delicious toppings (this time I added some
sesame seeds, tahini, more cinnamon, mango and blueberries)

Creamy pumpkin soup with coconut milk

INGREDIENTS:
• 9 cups (1kg) pumpkin (peeled and cubed)
• 1 large carrot (chopped)
• 3 potatoes (cubed)
• a can (400 ml) coconut milk
• 1 tsp dried oregano
• ½ tsp turmeric
• ½ tsp chilli pepper
• 1 tsp sea salt
• ¼ tsp black pepper
• 1-2 tbsp hemp seeds


INSTRUCTIONS:
I. Add all the chopped vegetables to a large pot, cover with some water and bring to the boil.
II. Turn down the heat and simmer until the vegetables are soft and cooked (around 15-20minutes).
III. Pour off the majority of the water (but don‘t throw it away, save it for later and use it as a
homemade broth or drink it as it is – you‘ll be surprised how tasty that vegetable water actually
is).
IV. Add in the coconut milk, all the spices and herbs.
V. Let the vegetables cool down a bit, then use an immersion blender to blend it smoothly inside
the pot. If you haven’t got an immersion blender, then transfer to a regular blender and blend
until smooth.
VI. Serve with some nutritious hemp seeds and parsley.