Calories per serving: 326 kcal
Calories per 100g: 102 kcal
1/2 tsp Matcha (green tea) powder
50ml unsweetened soy milk
1 tsp hemp seeds
1 tsp coconut flakes
Combine oats, water and matcha powder in a pot and simmer over low heat while stirring. Once the mixture has thickened, add the soy milk. Let simmer and stir again until the desired consistency is reached. Then top with banana, hemp seeds and coconut flakes to serve.
The porridge itself can be stored in the fridge in an airtight container for up to 3 days, the toppings should be added just before serving.
Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.
If you don’t have the suggested toppings, feel free to use what you have at home. Any fruit, nuts, dried fruit, seeds, leftover chocolate, nut butter. Personally I like to have a crunchy element though.
If you don’t have matcha, feel free to add any other flavourings to the porridge you may have, such as cinnamon, nut butter or chocolate spread.
If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. Taste wise I personally prefer to use plant milks, rather than diary, but it will work with any milk.
4-8 hours or overnight
Calories per serving: 244 kcal
Calories per 100g: 86 kcal
1 tbsp coconut oil
2 cloves of garlic
1 thumb size piece of ginger
1 tsp turmeric
1 tsp coriander (seed – ground)
1 tsp cumin
1 tsp curry powder
1/2 tsp chili powder (optional)
100g chickpeas (dry)
400g canned tomato
1 bouillon cube
Salt & pepper (to taste)
Water (as needed)
Soak the chickpeas in some water for 4-8 hours or overnight. This reduces the cooking time. If desired, add the lentils for the last hour and then drain the water.
Peel and dice the onion, garlic and ginger into small pieces. Fry in a large pan on medium heat in coconut oil until fragrent. Add the spices and fry again until fragrent. If the bottom begins to stick, deglaze with some water. Add the rest of the ingredients, cover with a fitting lid and simmer making sure to stir every few minutes. Again, feel free to add some water as needed if the bottom begins to stick. Simmer for about 45 minutes or until the chickpeas and lentils are soft and the sauce has reduced into a thick texture.
This is very tasty served over rice or with naan bread, my favourite is garlic & coriander naan bread.
Store for up to 3 days in an airtight container for up to 3 days. I recommend using a glass container, as turmeric can dye plastic containers bright yellow or orange.
I’ll try to post a picture for you next week – experimenting with a pressure cooker for this recipe did not go as planned.
Feel free to use any kind of oil that you have, coconut oil is not required.
If you don’t have any dry chickpeas, feel free to use the canned version (1-2 cans depending on your preference). Cook the lentils until they are soft, drain the canned chickpeas and wash away the liquid they came in, then add them to the lentils to heat through.
Depending on your spice tolerance, it may be necessary to reduce the amount of chili or curry powder.
For a creamier version, feel free to add some coconut milk, which will also make it the recipe less spicy.
There are a lot of spices in this recipe, as these can be quite expensive I recommend getting them as your local asian store, which sells larger quantities for a comparable price as the small amounts sold in supermarkets.
Calories per serving: 39 kcal
Calories per 100g: 30 kcal
1/2 tsp Matcha (green tea) powder
100ml unsweetened soy milk
Add water to a milk frother, top with matcha powder and turn on (hot setting). After it has finished whisking, add the soy milk and turn on again (hot setting).
Pour into your favourite mug and enjoy
No Milk Frother – No Problem
Find a glas jar with a tightly fitting lid, that’s big enough so that all the ingredients take up about half of the jar. Boil the water, pour into the jar and let cool for about 5 minutes. Add matcha powder, close lid tightly and shake vigorously for 2-3 minutes, until the mixture is foamy. Then add the soy milk and shake again until the desired amount of foam has been achieved.
If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. I find that soy milk works best to get a frothy matcha latte.
This method would also work to make a number of different lattes, so feel free to experiment with coffee, cocoa and turmeric for example.