Fresh and Wild Cookbook: A Real Food Adventure. Ysanne Spevack

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       Chopped sushi ginger

      Combine all of the congee ingredients in a saucepan and bring to the boil. Turn down the heat so that the mixture simmers slowly. Simmer for about an hour, checking now and then if you need to add more liquid. Cook the congee until it has the consistency of porridge or thick soup. Sprinkle over the topping to taste and tuck in.

      For a nuttier consistency, use brown basmati rice instead of, or in combination with, the white rice. Use about 300g of Joubere (or 300ml of homemade) stock to 100g of brown rice. All liquid volumes are flexible depending on how gooey you like it.

APPLE PORRIDGE

       There’s dried fruit and there’s dried fruit, and Fresh & Wild is home to some pretty awesome dried fruit. We’re talking intense flavours, enticing varieties, bright colours – and it’s fairly traded by people who care about mutually beneficial interaction. That means we get the very best quality commodity, produced lovingly to the best of a community’s abilities, and the growers get the respect they deserve and a fair price to reflect their hard work and value. This is the kind of trade that makes the world a better place.

      This recipe has a standard oat porridge base, but is creamier because it’s soaked. It’s flavoured with a deliciously vibrant mix of apples and tropical fruit, all spiced to wake you up with a zing.

      The crushed nuts add an interesting texture and a good mix of oils and proteins.

      All in all, this porridge is good for you, tastes divine and improves somebody else’s day in a faraway country.

      APPLE PORRIDGE

      FOR 4 BOWLS OF STEAMING HOT PORRIDGE:

       3 moist prunes, pitted

       2 juicy Crazy Jack’s soft-dried figs

       3 Tropical Wholefoods sliced dried star fruit

       2 Southern Alps dried strawberries from their slow-dried fruit mix

       50g walnut pieces

       30g almonds

       1 teaspoon ground cinnamon

       4 whole cloves

       250ml proper pressed apple juice

       200g porridge oats

       400ml good quality soy milk, such as Bonsoy

       1 small fresh eating apple, such as a Cox

      The night before, chop all the dried fruit except the strawberries. These are too brittle to chop, so should be quartered with kitchen scissors or left whole if you don’t have a pair. Put the nuts in a plastic bag, squeeze the air out and bash them with a rolling pin. Put the prepared dried fruit and nuts into a bowl with the spices, and cover with the apple juice. Put the oats and soy milk in a saucepan and leave to soak.

      Next morning, heat the saucepan over a low heat, topping up with more soy milk if it’s not looking runny enough for you. Stir the porridge frequently with a wooden spoon. Pick the cloves out of the soaked fruit. Finely grate the fresh apple and mix it into the fruit mixture. Keep heating the porridge, letting it come to the boil. Let it bubble for a minute or so, stirring all the time, then take it off the heat and add the fruit mixture.

      Stir this in, then divide the porridge between four serving bowls. Put bottles of maple, agave and date syrups on the table for people to help themselves.

GAMUT OF KAMUT®

       Go Egyptian this morning with a bowl of Nefertiti’s favourite grain (well, probably). The name ‘kamut’ comes from the ancient Egyptian word for wheat, and this grain is a predecessor of modern durum wheat. Kamut, however, is a third richer in protein, has loads of minerals and vitamins and a lovely buttery flavour.

      Even though the two grains are closely related, studies and individual experience have proven that kamut can be enjoyed by many gluten-sensitive people with no adverse reactions. Of course, people diagnosed with coeliac disease should consult their doctor before experimenting with this grain, but if you want to add more variety to your diet, it’s a great grain to have up your sleeve.

      Barley is another under-used grain, with a fairly strong flavour and excellent nutritional profile. Barley semolina is a very soothing kind of food, with its comforting texture and high quantity of B vitamins – the vitamin group that’s particularly good at helping the body cope with stress. Barley is also medicinally soothing for your intestines as it travels around the tubes, plus it gently relieves inflammations like cystitis or constipation, making it the perfect gentle accompaniment to kamut first thing in the morning.

      Agave syrup is made from agave plants, one of a family of succulents that provide the starter for making tequila.

      Deep in the Mexican desert, the agave plant was revered by Aztecs of old as the Tree of Life and Plenty, and its juice was used in their sacred rites. Nowadays, it’s a welcome addition to your breakfast. It’s sweeter to the taste than refined sugar, but is a valuable complex food with no monosaccharides. In plain speak this means you don’t get the roller coaster effect of a sugar high followed by a sugar crash when you sweeten with agave syrup.

      For this breakfast recipe, it’s best to boil up your kamut grain the night before to save having to wait for your breakfast. Even better, boil a batch at the weekend and freeze it in individual portions ready to use through-out the week. Simply leave a frozen portion of kamut out the night before for de-frosted, cooked grain the next morning.

      GAMUT OF KAMUT®

      BREAKFAST FOR 4 HUNGRY PEOPLE:

       50g dried hunza apricots

       150g kamut® grain

       100g barley semolina

       1 teaspoon ground cinnamon

       ¼ teaspoon ground mace or nutmeg

       1 vanilla pod

       600ml soy milk

       Agave syrup to taste

      The night before you want this breakfast, soak the dried hunza apricots in 100ml of lukewarm water. Simmer the kamut grain in СКАЧАТЬ