Ingredients

Method

• 2 t coconut oil
• 1 cup uncooked quinoa
• 2 cups boiling water
• salt, to taste
• 1 cup almond milk
• 1 banana, sliced, plus extra for serving (optional)
• ½ t ground cinnamon
• 1 T raw cacao powder or 50 grams dark chocolate of your choice
• 2 T almond butter
• 80 g fresh blueberries
• 2 t honey

Method

Ingredients

1. Place the coconut oil into a medium-sized saucepan over medium heat.

2. Add the quinoa and stir, allowing it to toast for roughly 2 minutes. Add the boiling water and a good crack of salt, and bring to a simmer for 15–20 minutes. As the last bit of water is absorbed in the saucepan, switch off the heat, cover with a lid and allow the quinoa to steam for 5 minutes.

3. You can either make this the night before and store in an airtight container or continue cooking.

4. Add the almond milk, 1 banana and the cinnamon to the quinoa and simmer over medium heat for 15 minutes. About 5 minutes before the quinoa porridge is ready, add the cacao or chocolate and fold through.

5. Spoon into bowls, top with almond butter and serve with fresh blueberries, a lick of honey, extra sliced banana (if using) and edible flowers.

Variation: Fry the remaining banana in 2 teaspoons coconut oil for around 10 minutes over medium heat until caramelised.

Cook's note: Take a moment when making this recipe, or perhaps when you are tasting it, to be grateful. It’s delicious and indulgent and sparks joy.

This is an extract from HEAL – begin with food by Melissa Delport. Published by Struik Lifestyle (an imprint of Penguin Random House (Pty) Ltd). Photographer and food stylist: Melissa Delport