Raw Coconut and Sunflower Seed Porridge
Serves 2
I tasted something like this for the first time at a raw restaurant in Ibiza called Wild Beets and was so obsessed by it that I had to make my own version. It’s the perfect light, warm weather breakfast. The protein from the seeds plus the good fats from coconut and flax will keep you feeling full until lunch. If you are able to find coconut milk kefir where you are then you get the added benefit of probiotics. Add some colourful topping and this is a real winner!
½ c fresh coconut flesh (trim off any brown skin)
½ c raw sunflower seeds
2 Tbls flax seeds
¾ - 1 c coconut milk (from a carton, not a tin) or coconut milk kefir
Pulse all ingredients together in a high-speed blender or nutri-bullet. You don’t want to puree it – keep it so that it still has some texture.
And then get creative. Stir in a spoonful of chia seeds, lucuma powder, vegan protein powder, or cinnamon. Or top with berries and pomegranate seeds. Try it with figs, orange and raw cacao nibs. Go totally tropical and use mango and passion fruit. Or lychee and lime! In the winter if this cold porridge doesn’t appeal you can mix it half and half with warm oat porridge and it tastes fantastic!
