Winter Porridge Ideas

by Olivia Cartwright,

Is your morning porrige feeling a little samey samey? Us too. Try one of these seasonal updates to make your mornings a little more exciting! 

Blackerry and Almond Butter

Serves 1

½ cup oats
1 cup nut milk (I use almond)
6 large blackberries (more to serve)
1/4 cup water
Juice of 1 lemon
2 tbs of maple syrup
1 pinch seasalt
Crushed almonds (to serve)
Splash of nut milk (to serve) (I use almond)
Honey/maple syrup/ (to serve)

Add the oats and nut milk to a saucepan, place the saucepan over a high heat & cook the oats until soft. Heat the blackberries, water, lemon juice and maple syrup on the hob to make a syrup. Once the porridge has thickened, turn off the heat and pour into a bowl, pour your blackberry syrup over the top and add a spoonful of almond butter. Serve with extra blackberries, a splash of nut milk, crushed almonds and maple or anything else you fancy.

Nordic Spiced Porridge by 26 Grains 

Serves 1

1/2 a cup rolled oats
1/2 a cup of nut milk
1/2 a cup of water
1/8 teaspoon of Cinnamon
1/8 teaspoon of Vanilla
1/8 teaspoon of Ground Cardamon
1/8 teaspoon of Ginger
1/8 teaspoon of Turmeric
1 teaspoon of Flaxseeds
1 teaspoon of Raisins
1 teaspoon of Maca
1 teaspoon of maple syrup
1 shaved apple
A generous dollop of coconut yoghurt
A pinch of salt

Mix the oats, nut milk, water and salt in a saucepan and start to warm it over a medium heat. Then add in all the spices. Keep stirring the porridge and watch it infuse with the spices for five to ten minutes. Once you’ve got it to the consistency you like, take it off the heat and pour in to a bowl, drizzle with maple syrup and then add the shaved apple, raisins and coconut yoghurt on top.

Savoury Quinoa Porridge from Mind Body Green

Serves 4

1½ cups/250g quinoa
About 1.1 litres vegetable stock
4 tsp/20g ghee
1/3 cup/10g flat-leaf parsley leaves, chopped
3½ oz/100g feta, crumbled into ¾-inch/2-cm chunks
1 tsp olive oil
8 oz/250g baby plum tomatoes
4 cloves garlic, thinly sliced
1/3 cup/10g mint leaves
salt and black pepper

Place the quinoa in a medium saucepan, add the stock and bring to a boil. Turn down the heat to medium and cook gently, uncovered, for about 25 minutes, stirring from time to time, until a porridge-like consistency is formed. You might need to add a bit more stock if the quinoa is sticking to the pan. At the very end, fold in the butter until it melts, followed by the parsley and then the feta, making sure the feta stays in chunks.

While the quinoa is cooking, place a large sauté pan over high heat and add the oil. When the oil is hot, add the tomatoes and cook for about 5 minutes, shaking the pan once or twice so that all sides get some good charred colour. Add the garlic and cook for 30 seconds, so that it turns golden brown without burning. Transfer to a bowl and sprinkle with¼ teaspoon salt and some black pepper. Chop the mint and fold it into the tomatoes just before serving, as it will start to blacken once chopped.

Spoon the warm quinoa porridge into shallow bowls, top with the tomatoes and finish with a drizzle of herb oil if you have some!

 Enjoy and tag us in your Instagram pics, we love to see!




Cleanse-friendly veggie broth recipe

by Christina Agnew, , link

There are various ways to make it easier on your body to cleanse during the colder months. In fact, we've created our Winter Cleanse specifically to meet this need. Additionally, warm baths and the sauna or steam room are always good options. Another is to make a detoxifying potassium broth to sip in between juices. You can easily prepare this in advance and keep it in the fridge to ladel out portions when you're ready to heat it up.


  • 100g potato peelings
  • 100g carrot peelings and whole chopped beetroots
  • 100g red onions and a head of garlic
  • 100g celery and dark greens
  • 2 litres filtered water
  • cayenne pepper or ginger to taste (optional)


Place all the ingredients into a large saucepan and simmer on a low heat for 1-2hrs. Strain and drink the broth only.


Vegan pancakes recipe

by Olivia Cartwright, , link

With the mornings becoming darker and colder, breakfast is one of the things worth getting up for! Long lazy brunches with a pot of tea, the paper and pyjamas untill midday are quickly becoming a weekend requirment. In my household pancakes are the king of brunch options, so here you are, our gluten free, dairy free, vegan pancakes. That's your sleepy Sunday morning sorted!

Gluten Free Vegan Pancakes:

Ingredients (makes about 6 small pancakes) 

2 tablespoons chia seeds 

4 tablespoons water

1/2 cup buckwheat flour (100g)

1 banana

1/2 cup almond or coconut milk (or any other plant-based milk)

1/2 a lemon

1 teaspoon maple syrup

1 teaspoon coconut oil (for frying) 


1. Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes. 

2. Zest an entire lemon.

3. Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick! 

4. Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes. 

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