An amazing breakfast recipe using honey by Nature Doc and a wonderful way to start your day.
Quinoa is such a healthy seed known as a pseudo-grain. It is packed with protein and is the only plant-based grain that contains all the essential amino acids needed to keep you and your children healthy. Quinoa is naturally gluten-free and contains B vitamins, iron, calcium, magnesium, phosphorus, potassium, vitamin E and is a source of healthy fibre.
Ogilvy’s Raw Australian Jarrah Honey 20+ TA is a must for your store cupboard in readiness for Autumn’s coughs and colds. The healing antimicrobial properties of Jarrah will help to fight infection and relieve sore throats and coughs.
Servings – 4 people Prep Time – 10 minutes Cook Time – 1 minute
50 grams Quinoa (you can use porridge oats or buckwheat flakes if preferred)
50 grams Pistachios Shelled and unsalted
2 teaspoons Flax seed – also known as golden linseed
1 tablespoon Honey – we have used Raw Australian Jarrah honey 20+ TA
Almond milk or the milk you prefer in cereal
Heat a saucepan to a high heat and pour in the quinoa. Within a minute it should start popping. Stir until it has stopped popping and take it off the heat and pour into a glass jar until cool. (you can buy ready popped quinoa from your local health food shop or online, we like BioFair)
Whilst the quinoa pops are cooling, de-seed the pomegranate and remove the white pith.
Pour the quinoa pops into a breakfast bowl and top with pomegranate seeds, flax seeds and pistachios and then add some milk. Drizzle on a little honey to sweeten.
If you or your child has difficulties digesting the quinoa or if you want to make the taste even better, then soak the quinoa grains in some water for an hour or so, and then rinse, drain and pop as per the instructions above.