‘On a cold winter’s morning, a bowl of steaming porridge will leave you feeling warm and satisfied, ready to tackle the day ahead.’ Rebecca Coomes
Classification: Phase 1 Semi Restricted, GF, DF, V, VG, LF
- ½ cup basmati rice
- 2 cups almond milk, unsweetened
- Pinch of salt
- 1 tsp vanilla powder
- 1 banana
- 2 tbs honey or few drops of liquid stevia
Place your uncooked basmati rice in a high-powered blender and blitz for a few seconds to chop the grains.
Place the rice in a saucepan and cover with 1 ¼ cups almond milk. Stir in the salt and vanilla. Bring to the boil then reduce to a low simmer. Cover and cook for 15 minutes.
Remove the lid and stir the rice. Pour in the remaining almond milk to warm. Let stand for 5 minutes.
Divide the porridge between two bowls and top with slices of banana. If you can tolerate it, drizzle with honey, or a few drops of stevia.
Classification: Phase 1 Semi Restricted, GF, DF, V, LF
- ½ cup quinoa
- ½ cup coconut milk
- 4 tbs coconut yoghurt
- 2 tsp honey (optional)
Bring 1 cup of water to the boil in a saucepan. Place the quinoa into the boiling water. Bring back to the boil, then reduce the heat, cover, and simmer for 15 minutes.
Remove the lid and stir through the coconut milk.
To serve, divide between two bowls and top with a dollop of coconut yoghurt and a drizzle of honey (if tolerated).
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.