It’s not every day you come home to find $500 worth of Ceres organics products in your hallway! But I was super-stoked to be in this position after winning a Nadia Lim/Ceres promotion on Facebook last month.
I’m a long time fan of these convenient products. I try to eat whole foods in their natural state as much as possible, but when I do substitute canned or packaged goods, it’s great to know the Ceres products are organic, and made by a company with its ethics and values in the right place.
I’ve now got a pantry full of gorgeous products to experiment with. Some like the beans, coconut milk, nuts, grains, oils; I’ve used for a long time, but the kind people at Ceres incorporated a few products into the prize that I hadn’t tried before. I now have a new addiction – the Paleo Breakfast Mix – a combination of seeds, nuts and dried fruit that is so delicious over a fruit salad, or as a topping on the Quinoa Porridge recipe which follows. (It’s even delish straight out of the packet – naughty!)
If you haven’t already incorporated Quinoa (pronounced keen-wah) into your diet, I highly recommend giving it a whirl. This tiny, gluten-free seed is easy to prepare and use (just like a grain), and is packed with minerals, fibre and protein. There are three main types of quinoa – red, white and black. In the following recipe, I’ve used the Ceres ‘Super Grain Mix’ of white, red and black quinoa mixed with amaranth, which is another tiny, highly nutritious seed.
I have found a cupful of dry mix produces enough cooked quinoa for at least one large salad and porridge for two. However the uses for this super-grain are endless – use it as a side dish, incorporate it into hot dishes and salads, or start your day with a massive protein hit thanks to this yummy, super easy porridge. It’s a great way to use up left-over quinoa from last night’s dinner.
First up – How to cook Quinoa
Check out the instructions on the back of the packet if you are using a Ceres grain mix, as some mixes incorporating black or wild rice may need to be soaked first.
To cook the Super Grain Mix (or plain Quinoa), simply use two cups of water for every cup of seeds. Bring to the boil, Reduce heat, and simmer until the liquid is absorbed (around 15 minutes). How easy is that?!
This recipe doesn’t have exact measurements – just go with your instinct!
Add enough cooked quinoa to a saucepan for the number of serves you require.
Carefully add enough almond milk (or other dairy free milk) to the pan until it reaches your desired consistency.
Add a dash of cinnamon and teaspoon of maple syrup per serving (if desired).
Heat gently on the stove until warmed through.
Pour into serving bowls and top with toppings of your choice – I’ve used blueberries, Paleo Breakfast Mix and one piece of Ceres Raw Mango sliced finely. Other suggestions include fresh fruit, raw grawnola, toasted coconut, seeds, dried fruit or nuts.