Maca Cashew Porridge with White Mulberries and Dried Figs
With the current weather in London (torrential rain and thunderstorms) it seemed right to move away from summery salads and share something more warming and substantial. This creamy cashew porridge is definitely the answer! It is a delicious breakfast that takes only 10 minutes to prepare and will keep you satisfied till lunch. By supercharging your morning porridge with maca powder you can benefit from a big boost of natural energy, enhanced athletic performance and improved mental function.
Ingredients (serves 1)
4 tbsp oats
1 tbsp of chia seeds
1 tbsp cashew nuts
2 tsp maca powder
1 tbsp white mulberries
1 tsp pumpkin seeds
2 dried figs
Honey (to taste)
Blend the cashew nuts with 1 cup of water to make cashew milk. You can soak them overnight/for a few hours before if you have time but this is not key.
Combine the cashew milk and oats in a saucepan over a low heat. Stir continuously as the porridge cooks - this should take 7-10 minutes, but never let the mixture dry out, add in more water if your oats start to stick to the pan. In the last minute of cooking stir through the chia seeds and maca, then turn off the heat.
Spoon your porridge into a bowl and scatter with mulberries, pumpkin seeds and chopped dried figs. Drizzle with honey before serving.