Better breakfasts: Indian spiced veggie porridge

Veggies first thing are a great way of giving your body essential nutrients ahead of a busy day. Spinach alone has enough super powers to rival any breakfast berry. Try this recipe out for a real wake-up call.

Serves 2
1 bunch spinach leaves
75g grated courgette
25g grated carrot
½ tsp ground cinnamon
2 whole cloves
¼ tsp nutmeg
½ tsp ground ginger
1 tsp grated lemon zest (optional)
¼ tsp stevia powder

250ml coconut milk
80g chopped almonds
Pinch of sea salt
30g chopped almonds, to serve

Method

1 Cut the spinach leaves into small strips and add to a small saucepan with the courgette, carrot, spices, zest, if using, stevia and coconut milk and bring the mixture to the boil.

2 Add the almonds and salt and lower the heat. Simmer for 5 mins. Serve topped with the almonds.

Recipe from Eat Clean, Green And Vegetarian by Lee Holmes (Murdoch Books, £14.99)

Summary

Recipe Name

Indian spiced veggie porridge

Author Name

Healthy Magazine

Published On

2015-11-26

Cook Time

0H5M