You may have heard of the nutrition philosophy: "Eat Food, Not Too Much, Mostly Plants". A wise one to follow, but not too easy in the depths of a New Zealand winter. Still, there has been definite shift towards plant-based eating in recent years, with more and more vegetarian and vegan cookbooks appearing on the market.
One such book is Vegan by naturopath, chef and food photographer Kyra Devreeze. It's always fun to leaf through this book and discover the possibilities of Veganism, as Kyra makes Vegan cooking look simple and delicious.
Kyra believes that "everyone would benefit from a simple, unrefined and pure diet which is primarily composed of plants." Even if full-scale vegan isn't something you're interested in, we can all benefit from swapping out a few meals each week to be plant-based. With that in mind, we're sharing a nourishing and comforting breakfast (or dessert!) from Vegan that's healthy and doesn't compromise on flavour.
Cherry and Chocolate Porridge
- 4 handfuls of black rice
- 4 dried or 2 Medjool dates, pitted and diced
- 100 ml nut milk (almond, cashew etc.)
- 5 drops of vanilla extract
1 tbsp raw cacao powder
- Frozen sour cherries, thawed
- 2 tbsp hemp seeds
- Fresh sage leaves, chopped (optional)
- To make the porridge, place the rice and dates in a pan with one cup of water. Heat so the rice is just at boiling point, then quickly stir every 15 minutes until the rice has been cooking for 45 minutes.
- Add the nut milk, vanilla and cacao powder. Stir to combine and then simmer for another 15 minutes over low heat. Spoon into bowls and top with the cherries, hemp seeds and sage leaves.
x Team Crisp