Quinoa is a complete protein making it a great choice for plant-based diets. It also has a low glycaemic index i.e. releasing energy slow and steady to keep you feeling fuller for longer and giving you long lasting energy until your next meal – lack of sleep can disrupt our blood sugar levels leaving us feeling hungrier than usual.
Using antioxidant rich toppings such as seasonal berries and nuts and seeds can buffer from the daily stress your body might be battling from poor sleep. Seasoning the porridge with spices like ginger (a carminative – soothes the digestive tract) and cinnamon (vasodilator – relaxes blood vessels) can calm a restless sleep deprived body.
- 120 g Quinoa grains
- 360 ml Almond milk
- 160 ml Quinoa flakes
- 700 ml Almond milk
- 1 tsp Ground cinnamon
- 1 tsp Ground nutmeg
- 1 tsp Ground ginger
- 1 ½ tsp Dulse
- 60 g Almond butter
- 400 g Mixed berries – e.g. blueberries blackberries, raspberries
- 135 g Mixed Nuts or seeds
Place the quinoa grains in a small saucepan with 360ml almond milk and simmer until the milk has been absorbed (about 15 minutes).
Meanwhile place the quinoa flakes with 500ml almond milk in a larger saucepan and gently simmer until it becomes smooth and creamy – tip: regularly stir to prevent it catching the bottom of the pan.
Then add the quinoa grains, cinnamon, ginger, nutmeg and dulse to the porridge mix – you may want to add some filtered water or the remaining 200ml almond milk if you prefer a looser porridge.
Stir the mixture to combine and serve topping with 1 tbsp of almond butter per portion, the berries and mixed nuts and seeds.
Notes: If you cannot find dulse you can add nori (sushi sheets) instead. The seaweed helps cut through the sweetness but critically provides the mineral iodine which supports the thyroid gland (responsible for energy and metabolism) who’s function can be dysregulated through continued poor sleep. Dulse is also rich in essential fatty acids vital for brain and nerve health.
Source: Francesca Klottrup