Breakfast Millet

When you want to add a greater variety of grains into your diet, millet is a fantastic choice and it makes the perfect porridge for breakfast. Millet contains a wealth of essential nutrients, including magnesium, manganese, and copper. This amazing grain is easily digestible and is considered to be an alkaline food, which is great for promoting balance in the body.

One especially beneficial fact about millet is that serotonin is naturally present, meaning this food is perfect for promoting a happy mood. Serotonin also has calming properties, making millet a good choice as a breakfast option ahead of a stressful day! Also, millet is free from gluten and doesn’t contain any allergens. This means that there is no limit to who can enjoy this grain as a staple of their diet!

Breakfast Millet2.pngTo make this breakfast dish for one to two people, you will need the following ingredients:

2 cups / 16fl oz / 450ml of water
1 cup / 70z / 200g of millet, uncooked weight
1 cup / 8fl oz / 225ml of nut milk
1/4 cup / 1oz / 25g of pumpkin seeds
A drizzle of maple syrup
A handful of your favourite berries

Breakfast Millet3.pngThe first step is to place the water in a large saucepan on a high heat and bring to the boil before adding the millet. You can then reduce the heat to low and leave to simmer for 15 minutes, remembering to stir occasionally.

The next step is to add the nut milk and continue to cook on a low heat for five minutes while stirring. After this time you can remove the pan from the heat and stir in the pumpkin seeds.

Finally, divide the millet between two servings bowls and drizzle with maple syrup. For an extra added antioxidant boost, top with your favourite berries (personally, I love blueberries with this one) and serve immediately!

This is one of the recipes from my book – Eat Real Foods – which was released today!!! You can order your copy in the UK by clicking here and order your copy in the U.S by clicking here!

Green Goddess Soup

If you have made my Green Goddess Salad Bowl before then you will know how delicious and nutritious dishes with the Green Goddess label are! This soup is absolutely bursting with flavour thanks to the amazing ingredients it is created with.

Purple sprouting broccoli is great to use in cooking and is in season in the UK from January to May. When you select yours, make sure it is fresh and firm, as opposed to being dried out, as this makes for the best taste! Broccoli is thought to help prevent cancer, lower blood pressure and help to protect against cardiovascular disease – with several studies to support these ideas! Broccoli is especially high in vitamins A and C as well as folate, fibre and calcium!

To make a big batch of this soup, you will need the following ingredients:

1 litre of veggie stock
200g of silken tofu
250g of purple sprouting broccoli
2 good handfuls of Swiss chard and kale
1 heaped Tbsp. of white miso
Sea salt and pepper to taste
A large handful of pumpkin seeds, toasted

IMG_4796To get started, bring the veggie stock to the boil and then add in the broccoli.  You can boil the broccoli in the stock for five to seven minutes until the broccoli becomes soft. At this point you can lower the heat to a gentle simmer.

Once the stock is simmering, add in the tofu, Swiss chard, kale and white miso. Continue to simmer for another ten minutes and season with the pepper and sea salt. The next step is to either transfer the contents of the pan into your high speed blender, or simply use a hand blender to puree in the pan. You can then pre-heat your grill, place the pumpkin seeds on the top tray and toast for five to seven minutes. Finally, spoon the green soup into four bowls and sprinkle with the pumpkin seeds. Also, if you like, you can add the red colourful stems of the chard as a garnish too!

For more great recipes like this, as well as extensive information about optimum nutrition, head over to The Flexi Foodie Academy

Tahini Buckwheat Risotto with Chestnuts, Sweet Potatoes and Figs

This is a dish that I love to throw together when I have guests over. It looks so colorful and delicious and, as buckwheat is becoming more popular as a main meal, it’s a great conversation starter! Buckwheat is a high quality protein source that is also low in carbs and low in fat. It is the favoured choice of those who seek organic, chemical free foods as it grows relatively quickly – therefore requiring less pesticides to be used. Regular consumption of buckwheat will strengthen the intestines, improve digestion and lower blood pressure.

The figs in this recipe are of much more use than just making the dish look more interesting. They are such a rich source of many vitamins and minerals! Also, the dried variety are available all year round so we can benefit from them anytime! The high fibre content of figs makes them a good choice for cleansing the intestines. Figs are also fantastically high in potassium which is essential for combating the ill effects of a diet that is high in sodium. Therefore, if you struggle with high blood pressure because you normally eat too many salty foods, then figs can help you to get back on track!

To make this meal for four people, acquire the following ingredients:

1 Tbsp. of coconut oil
1 onion, peeled and chopped
1 litre of vegetable stock
1 large sweet potatoes, chunked
200g of whole chestnuts, cooked and peeled
300g of buckwheat
1 stalk of celery, diced
5 figs, quartered
3 Tbsp. of tahini
Chopped parsley
Sea salt and pepper to taste

buckwheat risotto with figs (2)

To get started, melt the coconut oil in a large skillet or pan and then add the onion. Fry the onion for 5-7 minutes or until they begin to turn translucent. Next, add the buckwheat, veggie stock and chunked sweet potato. You can then bring the pan to the boil and then let it simmer for 45 minutes. After this time, give it a good stir and over the following 45 minutes continue to give it the occasional stir as well. Once the veggie stock has been absorbed into the buckwheat, and the sweet potato is soft, add in the tahini and stir well. Season with sea salt and pepper before you divide into four bowls and top with figs and parsley.