My Go-To Winter Porridge

I don't know about you guys, but I go through huuuge food phases where all I want to eat is a particular variation or combination of certain foods for days, weeks, occasionally months. So on the note of food phases and being a creature of habit and sticking to particular flavour combinations, this winter porridge is my favourite right now. If I wake up in the morning wanting porridge for breakfast my thought train is generally something like "porridge sounds good" "banana cinnamon porridge with raspberries sounds good" "maybe I should try a different flavour combo?" "don't be ridiculous". So here you have it.

What you need:

3/4 of a cup of rolled oats (preferably organic, because I find the flavour and quality so much better)
1 tsp of cinnamon
1 ripe banana, chopped
A splash of almond or coconut milk

1/2 or more of frozen raspberries, thawed
1 tablespoon of maple syrup
1 tablespoon of coconut sugar (optional)

Other possible toppings include raw buckwheat, cacao nibs, hemp seeds, fresh banana, strawberries etc

What you need to do:

If possible, soak the oats beforehand. Overnight is ideal, but I find even 15-20 minutes makes a difference. In a small saucepan, combine the oats, cinnamon and banana, and add enough water to cover the oats. Heat it all up, stirring constantly (I find this really helps with the creamy factor). Once the liquid has all absorbed and the oats are nice and cooked, stir through a nice big splash of almond/coconut milk, and remove from heat. Top with the raspberries, maple syrup, coconut sugar and whatever other toppings your heart desires.
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No-Bake Vegan Choc Rice Bubble Treats

Rice crispy treats, rice bubble treats, rice bubble squares; whatever you want to call these I do not mind, just know that they're freaking delicious. Growing up in Australia we had a lunchbox treat called LCM's, which were pretty much what Americans call rice crispy treats, and which I was never allowed to eat as a child and would regularly steal bites of off my friends. Nowadays I retrospectively thank my parents for actually caring what went into my body, but you know what would've been a great compromise? If they'd had the recipe for these babies. Healthy vegan choc rice bubble treats, eat your heart out.


What you need:

2.5 cups of chocolate rice bubble cereal (I use this brand because I am an ADULT) (you are welcome to use any brand you come across)
1 cup of rolled oats
1 tsp of vanilla powder
1 tsp of quality sea salt
3/4 cup of rice malt syrup

1/3 cup of almond butter

*if you can't source any choccy rice bubbles, simply use regular rice bubble cereal and add 1/2 a cup of raw cacao powder to the recipe


What you need to do:

In a large bowl, mix the rice cereal, oats, vanilla and sea salt. In a small pot, combine the rice malt syrup and almond butter. Heat on low, stirring constantly, until the mixture becomes runny. Pour the wet mix into the dry and combine. Transfer to a lined pan, and, using the back of a spoon, spread the mixture out and push down evenly and firmly. Pop mixture into the fridge and leave to cool. Simple! I topped my squares with a chocolate sauce which was made from equal parts cacao powder, rice malt syrup and water, plus a sprinkle of hemp seeds for good measure.


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Quinoa Sushi with Raw Beetroot, Avocado and Cucumber


This quinoa sushi is one of my favourite little meals; such a super easy, delicious meal or snack, which looks pretty impressive but actually takes no effort at all. If you aren't a big quinoa fan, then simply sub it for the more traditional option of rice! I put this recipe together as a collaboration with GT Homewares, who were kind enough to send me a couple of their absolutely gorgeous ceramics.

Serves two (can be easily doubled):

What you need:

1 cup of uncooked quinoa
1 tblsp of rice vinegar
1 tblsp of maple syrup

1 cucumber, cut into sticks
1 avocado, sliced
1/2 a raw beetroot, grated
A couple of handfuls of sprouts
3-4 sheets of nori seaweed

Tamari, sesame seeds and pickled ginger for serving.

What you need to do:

Rinse the quinoa and cook it according to the packet instructions (this should take around 15-20 minutes). Once cooked, drain any excess water if necessary, and mix the vinegar and maple syrup through. Spread the quinoa out across two thirds of the nori sheets. Fill with cucumber sticks, avocado, raw beetroot and sprouts. Using a bamboo mat (optional, but makes it easier), roll the sushi up carefully. Sliced into rounds, and serve with pickled ginger, tamari soy sauce and a sprinkle of sesame seeds.


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