Serves 2
Prep time 15 mins
Cooking time 30 minsPORRIDGE
½ cup (100g) hulled millet*, soaked
in water overnight and drained
2 cups (500ml) water
1 cup (250ml) almond milk (or any nut milk),
plus extra to serve (optional)
1 tsp ground cinnamon
½ tsp vanilla bean powder*
ALMOND AND SEED TOFFEE
2 tbsp almonds
3 tsp raw honey
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tsp black sesame seeds
HONEY-ROASTED FIGS
2 ripe figs
1 tsp raw honey1 Preheat the oven to 180°C. Line two
small baking trays with baking paper.(^2) Place the millet in a medium saucepan, add
the water and milk, cinnamon and vanilla and
bring to the boil. Decrease the heat and gently
simmer over low heat, stirring frequently for 20–25
minutes, until the millet is tender, with a slight bite
remaining and most of the liquid has been
absorbed, to make a creamy porridge consistency.
(^3) Meanwhile, to prepare the almond and seed
toffee, scatter the almonds on one of the prepared
trays. Drizzle with 2 teaspoons of the honey and
bake for 5 minutes. Scatter the pumpkin, sunflower
and sesame seeds over the almonds, drizzle with
the remaining honey and bake for a further
5 minutes, or until the almonds and seeds are
golden and the honey is caramelised. Set aside
to cool, until the honey toffee hardens. Break into
shards or coarsely chop.
(^4) To prepare the honey-roasted figs, tear the figs
in half from the stem to the base. Place, torn side
up, on the remaining tray and drizzle with honey.
Bake for 15 minutes, or until softened and juicy.
(^5) Serve the porridge hot, topped with warm
honey-roasted figs and shards of almond and
seed toffee. Serve with additional milk, if desired. A
- From healthfood stores and specialty grocers.
Creamy millet porridge
with honey-roasted figs and
almond and seed toffee
This recipe is pure comfort food: both for
our senses and also for the good bacteria
in our gut, as both millet and figs act as
prebiotics – food for our healthy bugs.
Serves 2
Prep time 15 mins
Cooking time 25 mins
½ cup (100g) black
glutinous rice, soaked
in cold water overnight
1½ cups (375ml) water
cup (160ml)
coconut cream
Large pinch of Himalayan salt
1½ tbsp maple syrup
1 ripe mango, cut into cubes
6 strawberries, sliced
(^1) Drain and rinse the rice.
(^2) Place the rice and water
in a medium saucepan and
bring to the boil. Decrease
the heat to the lowest
possible temperature. Gently
simmer for 20 minutes, or
until the rice is tender and all
the water has been absorbed.
Remove from the heat, cover
and set aside for 10 minutes,
to finish cooking.
(^3) Meanwhile, gently
simmer the coconut cream
and salt together for 2–3
minutes, until thickened
slightly. Set aside.
(^4) Once the rice is cooked,
add the maple syrup and
stir to combine. Set aside
to cool slightly.
(^5) Serve sticky rice warm
or at room temperature,
drizzled with the salted
coconut cream and topped
with fresh mango and
strawberries.
Sticky black rice with mango,
strawberries and coconut cream
This lovely dish (pictured left) is made with black rice, the only rice that contains
anti-inflammatory anthocyanins, and mango, which is rich in digestive enzymes.
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real living
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