More and more theses days I find that making food for myself and friends helps me to be feel more grounded and calm. (I never thought that I would say that btw.) Intuition made me do it and I like it. Devout to seasonal and vegan ingredients that nurture the body and our moods best, the weather now is porridge perfect in Sydney. Stewed rhubarb is the jazz this time around and anyway I can insert chocolate into a recipe especially for breakfast means I’m on my game. I’m sure to be showcasing my porridge mastery here after ten years of making it in the U.K. Lol. Watch this space. Hello Sunday. X
750g or a bunch of rhubarb, trimmed and chopped
1 large orange, juice and zest of.
3 large dollops/teaspoons of honey
2 pieces stem ginger, finely grated
1 teaspoon of coconut oil
Vegan chocolate + crushed almonds to serve
This super easy and one pot wonder recipe is really versatile and tastes great on porridge, coconut yoghurt or served as a relish with roasted veggies. Truly!
1. Place the chopped rhubarb in a medium-sized saucepan with the coconut oil, orange juice and zest, 3 dollops of honey and the ginger. Bring to the boil, then turn down the heat and simmer for 7-10 minutes until the rhubarb is soft and cooked through. Enjoy.