Spiced Pear Porridge

*This delightfully spiced and nourishing porridge boasts all nine essential amino acids, which we need to obtain from food because our bodies can’t make them. This porridge’s lovely spices have anti-spasmodic and anti-fungal properties, and both pears and coconut milk bring anti-inflammatory benefits. They contain a prebiotic known as arabinogalactan, shown to stimulate the production of short-chain fatty acids – compounds that have a profound influence on the health of your microbiome, and therefore your health.*

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, combine the water and 375 ml (12½ fl oz/1½ cups) of the coconut milk and bring to the boil. Add the quinoa and reduce to a medium heat. Cook for 10–15 minutes until most of the liquid is absorbed and the quinoa’s little ‘tails’ have sprouted. Add the remaining coconut milk, chia seeds, ginger, cinnamon, nutmeg, vanilla and cloves and stir to combine. Remove from the heat and stand for 5 minutes, or until the chia seeds have rehydrated and the porridge is creamy. Sweeten with stevia, if desired.

Step 2

Serve topped with coconut milk, sliced pear and walnuts. Drizzle on some honey, if desired.

Step 3

CARLA’S TIP To save time, you can mix the quinoa, chia seeds and spices and portion them into small containers for a quick, sugar-free breakfast reminiscent of instant oats. Just cook them with the water and coconut milk.

Step 4

LOW-FODMAP OPTION Swap drinking coconut milk for almond or macadamia milk, and swap pear for 80 g (2¾ oz) blueberries. If you’d like some extra sweetness, use a little pure organic maple syrup instead of honey.