Rhubarb Harvest

This summer has been very good for our rhubarb plant, lots of big strong tasty sticks, plus its organic we know what goes on it (nothing). So I used the first of it for a rhubarb cake and it had to have custard. Still trying to keep healthy I added a couple of tablespoons of a Flaxseed, Almonds, Brazil Nuts & Q10 blend (Linwoods brand) to the cake mix, very tasty.
What to make next? 

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Diploma in Nutrition

Trying to do new things this years and be healthier, decided to do a nutrition course (Diploma Introduction to Personal Nutrition) . As I have done other courses with the Shaw Academy the personal nutrition course seemed good (you can get discounts for their courses on places like groupon and wowcher), it was very well organised and had lots of information, plus interactive challenges each week like drinking more water and eating more fruit and veg (via twitter or facebook). You watch the live webinar (8 live & 2 recorded in total over 4 weeks), if you miss a session they record them and put them on their site 24 hours later. The advantage of attending the webinar live is you can ask questions and get answers (you can also email them) I really enjoyed this course, even happier I finished my final exams with a Distinction :)
Look out for more healthy recipes coming soon!!!

Baked Blueberry Porridge

Baked Porridge

I like porridge for breakfast, even in the summer. But when it's still cold and wintry out, I need something warm in the morning to eat. Plus porridge keeps you feeling full throughout the day, its tasty and healthy. BUT I have a problem my hob is broken (the oven is fine so I don't want to replace the cooker yet, I can't afford it either presently) , my attempts to microwave porridge have had problems plus it's not a healthy way to cook/ eat either. Nearly every time I cook my porridge in the microwave it has just exploded!! Oats everywhere. Not only have I to clean the mess up and I have lost half my porridge. Anyone have the same problem me?
What am I doing wrong?
I had read about baked porridge I have a little book of oats and from several old recipe books, but had never tried it. I am think I prefer the taste of baked porridge and will be cooking it this way in future. The smell and taste when cooked is so good, like a bread and butter pudding so yummy and easy to make

This recipe is a basic/ base recipe that can be adapted to whatever oats, milk, fruit and sweeteners you prefer. Have a play see what you will create and let me know what you make :)

Preheat oven 190°C/ 375°F/ gas mk5
Prepare your baking container/ dish/ bowl whatever you will be using, I used an enamelled stainless steel dish (I also like to use silicone dishes) has it's easy to clean and does not stick.
 

Recipe:

• Approx. 4 heaped tablespoons of Oats (I used Flahavan's Irish organic jumbo oats)
• Approx. 300 mls/ 12 oz boiling water
• Approx. 200 mls/ 8 oz milk (of choice - coconut, almond, cow, goat, soya whenever you prefer) I used semi-skimmed cows milk but have made this many times with coconut milk (very very tasty with coconut milk) also almond milk
• A small tub of blueberries (or any berries of choice) 
• Sweetener of choice - Sugar, honey, maple syrup, stevia only if required as the fruit is sweet (I used a sprinkling of coconut sugar to serve)

The measurements are approximate because you may like your porridge softer or harder, you really need to experiment with the recipe to achieve the texture you prefer.

To start: In a bowl add your oats and boiling hot water leave them to soak for 5 - 8 minutes until soft (stir them well)
To the softened oats add the milk & fruit and stir.
Add mixture to your prepared dish and place in the oven.
Bake for 20 - 30 minutes (or until lightly browned and liquid is absorbed)

To serve: Place required amount of baked porridge into bowls and add sugar if required to taste (the fruit is surprisingly sweet) if you want you can add a little more milk and some more fruit to serve.

I will add a few more variations of flavours in the coming weeks