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A Beautiful Organic & Foraged Winter Breakfast

February 7, 2010 in Eat Local & Organic
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I love breakfast and definitely believe that it is the most important meal of the day. Especially during the long, dark winter months, when it hard to bounce out of bed and feel ready to take on the challenges of the day.

My winter breakfast is a feast for the eyes and for the palate, and will give you lots of lovely stress-busting B vitamins and a slow energy release until it is time for lunch. Porridge also represents a sustainable breakfast choice and it is also brilliant value compared to expensive organic muesli and granola mixes.

Recipe

1 cup of organic oatbran porridge from Infinity Wholefoods (widely available in all good healthfood shops)

2 cups of organic cows milk, or Rice Dream vanilla, plus extra milk to drizzle

Small organic apple

Handful of organic walnuts, or foraged cob nuts

2 generous dollops of homemade, foraged blackberry compote, or organic blackberry jam

Dessert spoon of soft brown sugar

Honey or agave syrup to drizzle

Method

Chop the apple and nuts into small, attractive, bite size pieces and reserve for decoration.

Empty the oatbran into a medium size saucepan and add the two cups of milk. Gently simmer and stir the porridge for about four minutes, or until you have a smooth, gently bubbling consistency, but don’t allow it to boil harshly. (Tip – it is very important to stir the porridge and stop it becoming to thick or lumpy.)

Empty porridge into a favourite dish and, – here comes the fun part, – decorate with the compote, apple, nuts and sugar and a drizzle of milk; then enjoy with reasonable haste!

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about the author

Alison Jane Reid

Alison Jane Reid - Journalist, Editor & Emerald Princess of Slow, Sustainable Luxury Living - 18 year track record interviewing real icons for: The Times, The Lady, You, The Mirror and Country Life. Now leading her alluring fairtrade, emerald revolution - Don’t Miss Out - Have you joined The Ethical Hedonist set?



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