FOODS TO KEEP YOU WARM

WARMING WINTER SOUP                                  

Prepare a soup with 4-6 cups coconut milk as its base.

Add 1 onion sautéed and 1 whole garlic bulb, thoroughly washed and root removed

Add 2 leeks soaked and cut into pieces

Bring to the boil, cover slightly, reduce the fire and allow the soup to cook for a few minutes.

Then add 1 cup shredded green, 2 carrots cut into pieces and ½ cup soaked wakame

Bring to the boil and add a combination of spices to taste: Fenugreek, Turmeric, ginger and cayenne, and a few whole cloves for extra flavor. Cover and return to the boil and continue cooking for another 20 minutes.

Add 2 cups of black beans soaked overnight and cooked until tender and 1 cup of soaked quinoa or spelt. Continue cooking for another 15 minutes.

Add some permeating herbs of 2 sprigs of oregano and 2 sprigs of rosemary.

Return to the boil.

Season with a sprinkle of dulse flakes and hemp seeds before serving.  

Make 2-4 servings

WARMING BREAKFAST

PORRIDGE

Ingredients

2 tablespoons soaked quinoa

¼ cup soaked oatmeal

2 tablespoon soaked sunflower seeds

Method

Blend together and bring to the boil in 1½ cup of coconut milk. Add a dash cinnamon and 2 tablespoons raisins and 2 tablespoons chopped walnuts. Add 1-2 tablespoon raw maple syrup or agave. Stir and continue cooking over a low flame until it becomes slightly thick.

Pour into a bowl, sprinkle with an extra dash of ground cinnamon and a table spoon of flaxseeds.

Makes 1-2 servings.