Big up your breakfast
No more cornflakes and toast – breakfast as the star meal of the day is a trend that’s now firmly established. As summer draws to a close, include seasonal berries and invest some time in making a seriously beautiful bowlful – it’s like starting your day with a big smile.
QUINOA, CHIA AND RASPBERRY PORRIDGE
Quinoa: the lighter, more filling alternative to oats
Serves 4
100g quinoa
2 tbsp chia seeds
400ml tin reduced-fat coconut milk
2 tsp vanilla bean paste, or vanilla extract
125ml of water
2 tbsp honey
1 mango, diced
250g raspberries or blackberries, halved
30g pistachio nuts, toasted and roughly chopped
The protein in chia contains all nine essential amino acids, meaning it’s a ‘complete’ protein
❶ Combine the quinoa, chia seeds, coconut milk, vanilla bean paste and water in a saucepan. Bring to a gentle simmer over medium-high heat, then reduce the heat and cook for 12-18 mins, until the quinoa is tender and the mixture has thickened.
❷ Remove the quinoa from the heat and stir through the honey. Spoon on to four plates. Top each with mango, raspberries and pistachios; serve.
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About Healthy Magazine
This issue, healthy is packed with expert know-how and inspirational ideas to keep your wellness on track throughout late summer. Meet the winner of our nationwide Face of healthy competition: we’ve picked a real-life beauty to be our cover star. We’ve also explored what it means to #Loveorganic in the real world, including how and when to buy organic produce. Plus, we’ve hunted far and wide for 33 tempting eat-well ideas for you to experiment with. Restore your balance and wellbeing with your digital issue of healthy.