I’m sure that most of us know that cosmetics, no matter how natural and effective, aren’t enough to make us look our best. It’s not only about what we put on our bodies, but more importantly what we put inside our bodies.
While I’m not a nutritionist and don’t follow a specific diet (everything in moderation is my philosophy, although I stay away from commercial wheat as much as possible and choose spelt instead), I can say that most of the time I do try to eat healthy.
For many people healthy eating means boring and bland food but for me it means flavoursome and delicious food that nourishes my body.
These are the reasons why I want to include some recipes or inspirations from time to time on my blog as I wish more people would understand that beauty and healthy eating go hand in hand.
In today’s post I’m sharing with you my absolute favourite porridge recipe that I created some time ago. It’s so creamy and delicious you would want to eat it every single day. I use pears and bananas since there isn’t much in season right now. Nevertheless they make scrumptious addition to this porridge. This recipe is vegan and gluten-free.
Creamy Porridge With Sautéed Pears and Bananas
2 cups rolled oats
3 cups rice milk (I like Rice Dream Vanilla)
3 cups good quality coconut milk (I use this)
1/2 tsp salt
2 pears, cored and sliced thinly
1-2 medium bananas (ripe), sliced
1 tbsp extra virgin coconut oil
1-2 tsp ground cinnamon
3-4 organic dried apricots, sliced and soaked in boiling water for 10 minutes
toasted coconut flakes
1. Start off by soaking oats overnight in a bowl with 3 cups rice milk and 3 cups coconut milk. Mix, cover the bowl and put it in the fridge.
2. In the morning put oats with all the remaining liquids into a pan and bring it to a boil over medium heat.
3. Add salt and more milk if needed and cook for 15-20 minutes over medium/low heat stirring constantly.
4. In the meantime heat a medium pan over medium/high heat and add 1/2 tbsp coconut oil. Once melted add sliced pears, sprinkle cinnamon over them and sauté until soft but not mushy. Take them out and put aside.
5. In the same pan, melt the remaining 1/2 tbsp coconut oil and add sliced bananas and fry them for around 1-2 minutes on each side.
6. When the oats are done, take them off the heat and transfer to bowls. Top them with pears, bananas, dried apricots, and toasted coconut flakes. To finish off, pour some coconut milk and maple syrup over the top.