I’ve been talking a lot lately about reducing my sugar intake, something that over the years has both changed the way my body feels and the way it looks. Our consumption of sugary sweet foods starts from the moment we wake up with croissants and pastries or so-called “healthy” honey-filled, brown sugar oatmeal. It’s easy to be on a quest for the best, but with confusing labels and conversations around products, it can all get a little lost in translation. For me, starting my day with something more savoury or neutral in the palate is a sure way I’ll crave less sweet foods throughout the day. This recipe came about from a craving for my favourite home-comfort, Porridge. With every meal I make it’s so important to me to have a balance of Carbohydrate, Protein, Fat and VEGGIES – which isn’t something you get from just a bowl of hot oats. This savoury carrot and coconut porridge is almost a mixture between a risotto and a porridge, ticking all the boxes for my perfect phat loving breakfast.
3/4 cup oats
2 small carrots
1/4 tsp grated ginger
2 cups coconut milk (the dairy free milk, not the canned kind)
2 tablespoons coconut yoghurt
roasted cashews/peanuts/almonds to garnish
Pinch of salt
Add the oats, grated carrot, ginger, pinch of salt and coconut milk to your saucepan over medium heat. Stir frequently until it heats, and reduce to a lower temperature for a further 7-8 minutes stirring slowly.
Pour into a bowl and top with a few slices of avocado, a dollop of coconut yoghurt and scatter a few roasted nuts to garnish.