Conscious Cooking

Making this Tofu & White Bean Egg Free Breakfast Scramble couldn’t be easier. Place the rinsed and drained beans in a pan with the almond milk and bring to the boil, reduce the heat and allow to simmer for about 10 mins. Mash the beans and milk together to form a creamy base and then

4 oat biscuits 1 ginger oatcake 250g Quark 50g light cream cheese 1 tsp honey 1 drop vanilla extract or ½ vanilla pod 1 Stem Ginger, finely chopped 12 walnut halves Juice & Zest of 1/2 Orange   Method Put the oatcakes into a sandwich bag and crush into smooth crumbs. Spoon the biscuit crumbs

As with all porridge this couldn’t be simpler to make. You simply combine the amaranth with all the ingredients in a small pan and bring to a gentle bubble on the stove.  I know that at first it will seem like a lot of liquid to the amount of Amaranth but thees little seeds really soak up

Put the oven on at 180 degrees.  Place the cubed squash in a roasting tray, drizzle with a little oil and then bake in a hot oven for about 15 – 20 minutes.  You want it to just start to brown at the very edges.  Take out from the oven and leave on the side

    This recipe literally could not be any more simple to make .. you literally place all the ingredients in a pan and stir for about 10 minutes until all the liquid has been absorbed and the porridge has reached the texture that you like.  You may want to add a little extra water