Carrots are great in Autumn and this fruity sweet porridge is a wonderful morning feast for the senses. Full of beta-carotene, carrots are great for visual stimulation when beta-carotene is converted into vitamin A in the liver which is then transformed in the retina into a substance called rhodopsin which is necessary for night vision. Beta-carotene is also good for anti-aging as it helps slow down the aging of cells. This helps for super-soft glowing skin!
Furthermore, studies have also shown that carrots can also help to reduce the risk of lung cancer, breast cancer and colon cancer. As well as this, Vitamin A is good to help flush out the liver of toxins from the body and also reduces the bile and fat in the liver. Clean colon, clean mind! In simple terms, adding a full cup of carrots to your breakfast (as well as the fruit on top) means that you're ingesting 3-4 portions of fruit and veg before you've even left the house. Happy days for a healthy lifestyle...
- Jumbo organic oats (40-50g)
- Grated carrot (1 cup - or one large carrot)
- Coconut Milk (3/4 cup, 200 ml)
- Raisins (2 tablespoons)
- Cinnamon (1 teaspoon)
- Banana (1 ripe)
- Cashew nuts (2 tablespoons)
- Agave Syrup or Honey (as you like but it tastes quite sweet so we would use no more than 1 tablespoon)
Grate the carrots (1 cup equates to about 2 small size carrots or one large) and mix with the jumbo oats and cinnamon. You only need 3/4 cup milk rather than a full cup because the carrots obviously contain extra water which soaks up up and into the porridge nicely.
Add the raisins, rice-coconut or coconut milk and bring to the boil. Once at a strong temperature, take back down to simmer and allow to cook through.
Once cooked, slice a banana on top and add sprinkle a handful of cashew nuts. Add the agave syrup but maybe test the flavour before you do - the coconut milk is sweeter. This porridge dish has a good crunchy and sweet flavour. It's naturally sweet, nutritious and delicious...