Being a raw wholefood vegan and liking nice yummy porridge can seem to be mutually exclusive, but it isn’t.

Introducing… ‘Pidge’

Into a bowl place…

14 g blueberries – frozen or fresh
14 g blackberries – frozen or fresh
14 g raspberries – frozen or fresh

Into a small receptacle place…

50 g rye flakes
260ml water

Leave to soak for an hour, stirring a couple of times.

Then take your soaked rye flakes and drain all the excess water off into a 1 litre blender. Squash the rye flakes down with the back of a spoon to get as much water out as possible – there should be about 160ml.

Stir drained rye flakes into berries in bowl.

Add to the water in the blender…

50g raw beet root
50g raw beet stem and leaf – use broccoli or brussel sprouts instead if not available
120g peeled orange
100g celery
7g whole flax seeds for omega 3
2g Brazil nut for selenium and omega 6
0.6g whole hemp seeds for omega 6
1/6tsp chilli powder
0.3g arame
0.7g black peppercorns
15g fresh ginger root
2g fresh turmeric
3 whole green cardamom pods
2g caraway seeds
1g baobab powder
1g maca powder

Blend all until smooth and add to the berries and rye flakes and stir together well.

Then add…

20g currants the dried grape type
1 fig (dried or fresh) chopped
1 ripe banana sliced

Give it all a really good stir and enjoy.

A super great way to start your day.

603 calories, more protein than human breast milk, over 27 grams of fibre, a perfect 1:1 blend of omega 3 and omega 6 fatty acids for wonderful brain health, loaded with anti-oxidants and anti-inflammatories, chemo-preventative, packed with all the nutrients you need, and it’s delicious too – what’s not to like…