GET-THE-GLOW PORRIDGE

Serves: 1 person _* Time: 20 minutes

CONTAINS
Vitamins B-group, C, E & K, manganese, flavonoids, carotenoids, phytochemicals, copper, selenium, omega-3 fatty acids, fibre

YOU NEED

40g raspberries • 40g blueberries
300–400ml flax, almond or dairy milk, plus extra if needed, and to serve
20g rolled oats • 20g quinoa flakes • 1 tablespoon sunflower seeds
1 teaspoon flax seeds • pinch of fine sea salt • ½ teaspoon ground cinnamon
1 tablespoon runny honey • chopped pecans or hazelnuts, to serve

POTENTIAL BENEFITS
protects against cancer, cardiovascular disease, infection, memory loss • lowers cholesterol • regulates blood sugar • supports weight loss, digestive, eye & skin health • eases postmenopausal symptoms

Blitz the berries in a mini food processor or blender then set aside. Gently heat the milk in a pan and set aside, keeping it warm. Combine the oats, quinoa and seeds in a pan and cook, stirring, over a medium–high heat until the mixture smells nutty and toasted. Add half the warm milk, stir briskly, then the cinnamon and honey. Cook gently for 15 minutes, stirring, and adding the remaining warm milk, plus extra cold milk if needed, to maintain the desired consistency. Pour into a bowl, swirl the berry sauce in and sprinkle with nuts.