Tag Archives: clean

Pecan, Pear and Fig Porridge

mumyknows-porridge-pecan-pear-fig

Heading out for breakfast with my Pa has long been a weekly ritual. However, as the morning’s have become chillier, my belly’s grown bigger and our toddlers become, well, more of a toddler, making breakfast at home has become that little bit cosier and a whole lot more relaxing. No reason to settle for anything less than delicious, today’s Pecan, Pear and Fig Porridge was super easy, super clean and the perfect start to the day xx

Pecan Pear and Fig Porridge
Recipe Mummyknows
Serves 2-3

Ingredients
1 cup wholemeal oats
1 pear grated
2 dried figs chopped finely
2 tbs flaked coconut
1/2 teaspoon cinnamon
2 tsp coconut sugar (available at health food stores)
12 – 15 pecans crushed
Milk to serve

Directions
In a saucepan, combine 1 cup oats with 1 cup cold water. Stir until a milky substance forms. Add two cups boiling water and stir over low heat for a couple of minutes. Add grated pear, chopped figs, coconut and cinnamon and continue to stir occasionally for approx 8-10 minutes or until it reaches preferred consistency. To serve, sprinkle with coconut sugar, crushed pecans and a dash of milk xx

Green Soup with Coconut & Sea Salt Mountain Bread Crisps

green-soup-coconut-crisps

As much as I love a green smoothie, in this freezing cold weather I’ve found a hot green soup makes a lot more sense when you really want to up the ante. In this recipe, I used spinach leaves but kale, rocket or any other leafy green would work just as well, set off with the soups lemony flavour and a hint of thyme. Served with these delicious Coconut and Sea Salt Mountain Bread Crisps it makes getting your daily dose of greens in a whole lot more fun xx

Green Soup
Recipe by Mummyknows

Ingredients
1 tablespoon olive oil
chicken / vegetable stock (approx 1 litre)
1 yellow onion diced
2 stalks celery chopped
few sprigs of thyme
2 bay leaves
1 head brocoli chopped
4 zucchinis diced
2 generous handfuls of spinach, rocket or kale
1 lemon
sea salt

Directions
In a large pot heat olive oil, add onions and stir until translucent, approx 4-5 minutes. Add the thyme and bay leaves, stir until fragrant, around another 2 mins. Add the celery, brocoli and zucchini, saute for a further 6-8 minutes. Add approx 1 litre of boiling stock so all the veggies are just immersed. On low heat, cover and continue to cook for around 20 minutes or until all vegetables have softened. Once cooked, remove bay leaves, add spinach, sea salt and blend to preferred consistency. Add a generous squeeze of lemon to each serve xx

Coconut and Sea Salt Mountain Bread Crisps
Recipe Mummyknows

Ingredients
2 sheet mountain bread
coconut butter (I use Loving Earth)
Sea Salt

Directions
Heat the oven to 180degrees. Line a baking tray with baking paper. Spread each sheet of mountain bread with coconut butter and sprinkle with sea salt. Using kitchen scissors, cut the sheets up into small triangles. Spread evenly over the baking paper and toast in the oven for 4-5 minutes or until golden and crispy xx