Breakfast Quinoa:

i’ve been reading all sorts of wonderful things about quinoa recently. Apparently it’s one of the few (non-meat) foods that has a ‘complete protein’ structure and has some crazy good health benefits, which you can read about here.  i was really excited to cook with it …but i have a confession to make. i didn’t do my research. i didn’t realise you were supposed to wash quinoa before you cooked it ..and i made this amazing breakfast and, the next day, broke out in ridiculous hives all over my face. Let that be my warning to you: this breakfast is SO good, but make sure you rinse the quinoa thoroughly first!


1/2 cup of dry (BUT RINSED!) quinoa
1/2 cup of water
1/2 cup of almond milk
1 apple, cored and chopped into small pieces
Teaspoon of cinnamon

Place the quinoa, water & almond milk (you can use regular milk, if desired) in a pan and bring to the boil. Once it’s boiling, add in your chopped apple, cinnamon (and some honey, if you like it sweeter) and allow to simmer for a good 15-20 minutes. When the spirals have separated out of the quinoa grain, you know it’s ready to eat.

It’s like a healthier, tastier bowl of oatmeal and the perfect way to start a day!

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Spring Potato Cakes

These were a bit of an experiment for last night’s dinner, but they turned out being so yummy i thought i’d share.

Ingredients:
5-6 large potatoes
6-8 spring onions
1 carrot
Lemon juice
1 egg
Whatever spices/seasoning you fancy (i used salt, pepper, garlic & chilli)
Flour

Peel, chop & boil the potatoes, then drain and mash with a little salt and lemon juice.
Peel and grate the carrot and chop the spring onions.


Mix these through the potato, along with your seasoning/spices and some more lemon juice. Break and whisk an egg, then add gradually to the potato mixture until it’s totally combined. i used as little egg as possible (my tummy’s not a fan), but you can probably use the whole thing.

Heat some oil in a pan and then we’re good to go. With flour in your hands, scoop some of the mixture, roll and flatten a little, then coat the outsides with some more flour. Cook in the oil until browned on both sides and then serve.

They’d make a good starter, but we had them as a meal served with salad and corn on the cob.