Nourish the body and soul with this bowl full of goodness

The easiest way to make this quick recipe is to buy in season cauliflower & ‘rice’ it immediately, so its ready to go in the morning. Just wash about half a cauliflower, break into florets and pop in the blender for about 10 seconds until it resembles rice. Keep in an airtight container in the fridge & it will keep for about a week. This porridge takes about 5 minutes to make, and there is no gluten involved! By the time the kettle is boiled for a cup of tea, this is ready. The recipe is enough for one person. Because it contains good fats & some protein from the chia & nuts, and soluble fibre from the psyllium & cauliflower/blueberries, it will help regulate blood sugars and keep you satisfied for hours.

• 3 – 4 heaped tablespoons of raw cauliflower rice
• Water to just cover, or use milk of your choice, such as almond.
• 1/4 cup of blueberries or substitute other fruit
• 1-2 teaspoons of psyllium husk
• 1 tablespoon of chia seeds
• Natural/coconut yoghurt to serve plus walnuts/brazils

In a small saucepan place cauliflower and liquid, bring to the boil for about 2 minutes, enough to soften the vegetable. Add frozen blueberries and boil for 30 seconds, just enough to thaw them, then remove from heat. Stir in psyllium and chia & leave to sit for about 30 seconds. This will thicken the porridge. If it is still a bit liquid, sparingly add more psyllium. Place in a breakfast bowl and top with yoghurt and nuts. I like to use Brazil nuts for selenium, which is absent in NZ soils, and walnuts, for extra omega 3’s (along with the chia).

Enjoy your healthy cauliflower porridge breakfast!

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