Some more tips for healthy breakfast:
ALMOND PORRIDGE WITH APRICOTS
This simple breakfast is a good source of iron which helps build red blood cells, which then carry more oxygen around the body to benefit your heart, skin, hair and general health. It is also good for replenishing iron lost during menstruation. If you do not want to prepare ahead and soak the almonds overnight first, simply blitz the dry raw nuts coarsely and use bought almond milk.
125g raw almonds
1 typ vanilla extract
12 apricots, halved, with Stone removed
2 tbsp maple syrup
2 tbsp chia seeds
2 tbsp linseeds, crushed in a pestle and mortar
1. Rinse the almonds, tip into a bowl, and pour in twice the almond of water to cover, so the nuts can swell and still remain submerged. Leave to soak overnight.
2. Strain the soaked almonds, rinse, and place in a blender or food processor. Add 500 ml of water and the vanilla extract, and blitz until the ingredients turn into a milky liquid.
3. Strain the liquid through a sieve, reserving the almond milk and leaving the almond meal in the sieve to drip-dry.
4. Pour a little water into a medium saucepan to cover the base of the pan. Add the apricots and cook over a medium-high heat for 15-20 minutes, or until they soften, adding a little more water if necessary. When the apricots are soft, but not mushy, add the maple syrup, stir to combine, and remove the pan from the heat.
5. To serve, put 2 tablespoons of almond meal into each serving bowl and sprinkle each portion with a half tablespoon each of chia seeds and crushed linseeds. Put some of the apricots and maple syrup on top and pour in a little of the reserved almond milk before serving.