Book Review: Natural Born Feeder
Think of baked oats, stacks of pancakes drizzled in dreamy sauces, sweet, crunchy granola and crackin' egg dishes for brekkie, to warming, hearty soups, nutrient packed salads and homemade fresh bread recipes for lunch. Not to forget about wholesome veggie burgers, lasagnas, pizza, courgette boats and lots more for dinner.
Don't get me started on the snacks and dessert, mango 'cheesecake', caramel bites, jaffa balls, crunchy cookies and 'oreo' brownie bars........ you would never know these are healthy!
Why not sip on some luscious smoothie or (if you are old enough) healthful cocktails.
There is so much choice of tantalizing recipes in this book, you can never get bored.
Would I recommend it?
As you can probably tell from my review already, I would definitely recommend this cookbook. it shows people how exciting healthy food can be. It's not just lettuce and tofu ya know.
Where to buy it?
It should be available in all leading bookstores across Ireland and the UK, it is also on Amazon and in some health food stores around Ireland.
I love Roz's ethos towards food, she is such a huge role model to me. I can't wait to get cooking from her new book, coming out at the end of September.
Now to test my self-control...... write this recipe without drooling.
Coconut Rice Porridge with Quick Chia Jam from Natural Born Feeder
A porridge recipe doesn’t always have to mean oats! If you’re fond of rice pudding, you’ll love this breakfast option, which is made just like regular oats. This rice porridge reminds me of my granny’s creamy rice pudding and is the perfect fuel if you have a long day ahead.
For the rice porridge
- 45g brown or white rice flakes
- 200ml coconut milk
For the quick blueberry chia jam
- 150g fresh blueberries (raspberries work well too)
- 1 tbsp chia seeds
- tbsp freshly squeezed lemon juice
- 1 tsp honey or maple syrup
- Desiccated coconut, toasted
- Buckwheat groats or nuts
Make the blueberry chia jam:
1. Put the berries in a bowl and microwave them for 40-60 seconds or place them in a small saucepan and simmer over a medium-low heat for about 5 minutes until the berries have started to break down and release their juices.
2. Mash them with a fork, then stir in the chia seeds, lemon juice and honey.
3. Spoon into a clean jar and pop into the fridge for at least 30 minutes before using to give the chia seeds enough time to swell up and give it a nice jam-like consistency. Stored in the fridge, this jam will last for up to three day.
Make the rice porridge:
1. Place the rice flakes and coconut milk in a saucepan. Bring to a boil, then reduce the heat and simmer for 5–6 minutes, until you reach your desired porridge consistency.
2. Spoon into a bowl and serve with a dollop of chia jam and some desiccated coconut, with toasted buckwheat groats or nuts scattered on top.
If you liked this let me know! Tag me in your photos on instagram @dancingfoody and #dancingfoody.