Quinoa flakes are a great substitute for porridge oats and provide a high protein start to the day. Cashew nuts make a really creamy alternative to dairy milk and it is quick and easy to make using a high-speed blender. Berries are low in sugar and packed with antioxidants that may help to fight inflammation, adding cinnamon can also help to regulate our blood sugar and a sprinkle of pumpkin seeds gives your immune system one of it’s key nutrients – zinc.
Drain the cashews then blend with fresh water and a pinch of salt, the general rule is 1 part nuts to 3 parts water, this should be enough for a few days. Add one or two dates to sweeten and a teaspoon of cinnamon. If the milk is too thick, use more water or if you prefer it thicker, use less.
Use a small saucepan or add the quinoa flakes directly to a bowl combined with the cashew milk and gently heat or microwave for 2-3 minutes.
Add mixed berries, pumpkin seeds and a dash more milk if needed.
Tip - to mix things up, you can replace the berries with a small chopped banana or switch pumpkin seeds with walnuts for those all-important omega 3 fats. If you’re planning on quinoa for lunch, this recipe works equally as well with regular porridge oats.
Want more recipes? See all our anti-inflammatory breakfast recipes
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