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kirsten's rice porridge


The easiest way to do this is to pre-cook a load of rice every few days, and keep it in the fridge, so that each morning, all you have to do is steps 3-5.
Important: make sure you do not cover or refrigerate the rice until it is completely cool.
Quantities depend on how may you're cooking for, for how many days, and how hungry you are!
You can also add things like soaked nuts and seeds, soaked dried fruit, bananas, or even savoury options such as kale, onions, sweet potatoes, cauliflower, turmeric, tahini... experiment with what feels good.

shortgrain brown rice
nut milk or rice milk
ground nutmeg and cinnamon - or ground mixed spice
nut butter
agave syrup or honey to sweeten (optional)


1. Soak rice overnight, drain and rinse.

2. Add more water, bring to boil and simmer for 10 minutes or until cooked

3. Drain, add nut or rice milk up to the level of the rice, and gently heat until warm.

4. Stir in a dollop of nut butter, and the spices (and optional sweetener, such as agave syrup or honey)

5. Serve and enjoy!



Contributed by:
Kirsten Chick (formerly Santry)
www.connectwithnutrition.co.uk
info@naturalrecipes.co.uk

 

kirsten's millet slice

2-3 cups millet (preferably soaked overnight) (or more if making larger quantities)
1-2 tbsps tahini
a selection of vegetables (see below for ideas)*
pepper and tamari or liquid aminos to flavour (optional)


1. Bring millet to the boil in pan of water,and simmer until cooked.

2. Drain until there's just a little water left - just enough to stir the tahini into so it's a thick liquid, and stir thoroughly into millet.

3. Stir in vegetables and seasoning.*

4. Put into small, deep baking tray as if making flapjacks.

5. Bake in a moderate oven until browning on top

6. Cut into slices and serve with tahini sauce and salad.

*Vegetable Options:

Arame seaweed, onions, garlic and sunflower seeds
Sweet potato, beetroot and ginger
Pumpkin, pumpkin seed and ginger
Spring onion, watercress, avocado and lemon
Kale, onion and turmeric
...or try your own combinations



Contributed by:
Kirsten Chick (formerly Santry)
www.connectwithnutrition.co.uk
info@naturalrecipes.co.uk






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