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WINTER APPLE, BEETROOT AND GINGER PORRIDGE


I created this delicious porridge recipe for the Rude Health Porridge Championships, an amazing competition in which a collection of 12 chefs, healthy foodies, bloggers and journalists proved that porridge can be anything but boring. The winner was our very own fitness expert and personal trainer, Adam Stansbury, who wowed the judges and us with his 'La Madre' porridge (with dark chocolate and sleeping honey).


As promised, here's the recipe for my own Rude Health creation, Apple, beetroot and ginger porridge with Rude Health spiced apple granola and toasted walnuts.


INGREDIENTS - makes 4

2 large English apples - grated

1 large raw beetroot - grated

3cm ginger - grated

3 tbsp agave nectar

100g oats (I used Jumbo but having tasted the others, think that more finely milled is better)

200ml Ivy House Organic Jersey milk

20g walnuts - lightly toasted

50g Total 0% Greek yoghurt mixed with 1 tsp vanilla extract

1/2 tsp mixed spice

2 tbsp Rude Health spiced apple granola



METHOD

  1. Toast the oats gently in a pan over a low heat until almost golden and when they smell toasted. (Be careful to keep stirring and so the oats don’t catch)

  2. Add in the milk and cook over a medium heat for 3 - 4 minutes until the porridge begins to thicken.

  3. Add the grated beetroot, apple and ginger and agave nectar stir well. Cook for about 2 min

  4. Add the mixed spice and cook for a further minute.

  5. Decant into bowls and top with yoghurt, spiced granola and walnuts

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