Pink Porridge by Eve Kalinik | View the full programme via the emailed PDF
Pink foods immediately put a smile on my face and I’m sure many of you feel the same. The vibrant hue in this recipe comes from beetroot powder: it is just a powdered form of the vegetable. As well as a serious punch of colour, this powder gives a hint of sweetness and a boost on the nutritional front too. What’s also really nice about this recipe is the sprouted buckwheat: it has a distinctive taste, rather like slightly burnt toast, and it provides a wealth of B vitamins and magnesium, both of which help to manage stress from a gut and a hormonal perspective. This is porridge with a difference that will start your day on a truly positive high note.
80g sprouted buckwheat
3 tablespoons beetroot powder
6 activated Brazil nuts, roughly chopped
40g desiccated coconut
1 teaspoon coconut oil
Generous pinch mineral-rich salt
200ml cashew milk (or use unsweetened almond milk)
100g unsweetened coconut yogurt, to serve
6–8 activated pistachio nuts, finely chopped to serve
+ Put the buckwheat, beetroot powder, Brazil nuts, coconut, coconut oil and salt in a food processor and pulse for around 30 seconds to break up the nuts and buckwheat a bit.
+ Then gradually add the milk to mix to a porridge consistency. You may need more or less milk to get your preferred texture, but don’t add it all in one go or you may end up with a liquid mess.
+ In a small bowl, beat the coconut yogurt using a small whisk until you get a whipped consistency.
+ Divide the porridge between two bowls and serve with a dollop of the whipped coconut cream
+ Top with the chopped pistachios.