Mint Choc Chip Porridge

The most divine combination inspired by my mother’s favourite ice-cream flavour! This version uses fresh mint leaves from the garden and raw cacao nibs throughout, with organic dark chocolate drizzled over the top. Just wow. Fresh mint leaves not only give this porridge a beautiful and classic mint colour, but are also great for easing digestion and calming inflammation. Cacao nibs provide that delicious crunch and also contain 40 times the antioxidants of blueberries, are the highest source of plant-based iron, have more calcium than cow’s milk and are full of magnesium to calm anxiety and assist with sleep. This one is an extremely healthy breakfast or an indulgent and delicious dessert. It’s up to you when you eat it, just make sure you don’t miss out on its delicious flavour!

Serves 1

Porridge:

6 large mint leaves

1 cup rice milk (Pure Harvest Organic uses brown rice and no added sugar)

½ cup rolled oats

½ scoop unflavoured protein powder (I used At Health’s naturally naked grass-fed whey)

½ tbsp. raw honey

1/4 tsp. peppermint extract (find this in the supermarket near the vanilla)

1 tbsp. raw cacao nibs

Melted dark chocolate, to serve (I used Green and Black’s Organic 70% cocoa)

Place the mint leaves and the rice milk in a blender and blitz until the leaves are liquefied. Pour into a small saucepan with the oats and bring to the boil over medium-high heat. Reduce heat and add the protein (whisk it with a few tablespoons of milk first to avoid lumps), stir in the honey and peppermint extract. Leave to simmer until almost all liquid is absorbed.

Meanwhile, place a small heatproof bowl over a small saucepan of boiling water. Place the dark chocolate in the bowl and heat until melted.
Stir the cacao nibs through the porridge and serve with a drizzle of dark chocolate and extra cacao nibs and mint leaves for decoration. Enjoy!