Millet and quinoa porridge with fruit

milletporridgeblueberry.jpgYou are looking at a photo of a happy accident. Last week I meant to cook up a big pot of quinoa. I accidentally mixed millet with the quinoa and ended up with a big pot of rather bland porridge. A few spices and some fruit and the porridge was easily rejuvenated into a delicious, nutritious and energizing breakfast.

If you haven’t tried millet, I strongly encourage you to do so. Yes, it’s essentially birdseed, but it’s also a delicious, mild-tasting nutrition powerhouse packed with fibre, protein, iron, magnesium and vitamin B6.


½ cup quinoa – rinsed but not cooked

½ cup millet

½ cup unsweetened applesauce

½ cup plant-based milk (sweetened or unsweetened, even vanilla flavour, as you prefer)

1 Tbsp maple syrup or agave nectar (or more to taste)

1 tsp ground cinnamon

A pinch of cardamom

½ tsp pure vanilla extract


Cook the quinoa and millet in 2 cups of water. Bring to a boil and then reduce to a simmer and simmer for about 20 minutes. Remove from heat and add the remaining ingredients.

You can eat this porridge hot or cold and it’ll last for a few days in the fridge.

I topped my porridge with diced peaches, a drizzle of warmed blueberries (heat them in the microwave until they’re soft or in a small pan with a squeeze of lemon over low heat) and walnuts.

Here are some other combos to consider:


  • Mango, kiwi, coconut and macadamia nuts
  • Pears, a dash of cloves and pecans
  • Bananas, apricots and pistachios
  • Plums, cherries and hazelnuts
  • Pureed pumpkin, raisins, pumpkin seeds and walnuts and a sprinkle of nutmeg



Red lentil dal – dishing up some red hot love


I love Indian food, and lucky me, I got to spend a month in the south of India partaking of some of the best Indian meals any person has ever enjoyed.

This recipe for red lentil dal is highly westernized but no less flavourful and nourishing than the more exotic originals. What it is though, is faster to make using ingredients that are readily available in North America and Europe. Don’t let the long list of ingredients deter you – it’s mostly spices you likely already have in your cupboard.


2 cups red lentils

1 Tbsp coconut oil (or olive oil)

1 large onion diced

2 Tbsp curry paste (I use Thai Kitchen brand)

1 heaping Tbsp curry powder

1 tsp ground turmeric

1 tsp cumin

1 tsp chili powder

1 tsp salt

1 tsp sugar

3-4 cloves garlic minced

1 tsp ground ginger

1 tsp sambal oelek (chili paste)

½ tsp ground cinnamon

¼ tsp ground cloves

397 ml can tomato paste (13.5 oz)

1 cup chopped spinach (optional)

2 tomatoes diced


Cook the lentils. You need 4 cups of liquid. I use a mix of vegetable broth and water. You can use just water or all vegetable broth. Bring the lentils and liquid to a boil, then reduce to a simmer and simmer covered. The lentils will only take about 15 minutes to cook. There may be a tiny amount of liquid in the pot and that’s okay. Set aside.

In a large pot, melt the coconut oil. Add the diced onion and cook on medium-low heat for about 15 minutes, stirring often, until the onions are golden.

Add all the spices and seasonings: curry paste, curry powder, cumin, tumeric, chili powder, sambal oelek, garlic, sugar, salt, cinnamon, cloves and ginger and heat through combining with the onion. Add the chopped tomato and combine. Add the tomato paste and spinach and combine. Last, add in the cooked lentils and mix everything together.

Serve with basmati rice, samosas and chapati bread. Mmmmm.