xo amys

Our balcony flowers have seemed to settle in quite nicely and have started to bloom alongside the constant sunshine and pollination from the buzzing bees. My swiss chard is showing the tiniest of sprouts and day by day, the greenery is getting lusher. I still need to get some sage and maybe a few more flowers for a bit of colour. I intend to take full advantage of our balcony during the summer time, so this morning I had breakfast outside. My hubby left early to work, so I made a large pot of tea and enjoyed some overnight peanut/rye based porridge blended with a mixture of berries. I used the peanuts (with skin and all) to add that lovely earthy flavour that adds a deep rich taste to the porridge. I also added an additional boost of blueberry by making a sweet drizzle to go on top of the porridge. I love these slow spring mornings as it’s finally warm enough to have breakfast outside. This time of year feels always so special as the birds sing so intensely, it almost feels like a sweat symphony to the ears.

Berry Peanut Raw porridge

• ½ cup peanut
• ½ cup rye oats
• 1 ½ cup mixture of berries (raspberries, blackberries, strawberries, blueberries)
• About ½ cup (or a bit less) almond milk
• 2 tablespoons ground flaxseed

Blueberry Drizzle

• 1 cup blueberries
• ½ cup Greek yogurt
• Honey (optional)

Blitz everything into a smooth paste in a blender and place into a bowl and refrigerate overnight. Serve the following morning with berries, mint leaves, hemp seeds and a blueberry yogurt drizzle.

To make the drizzle, basically blitz some blueberries in a blender and then fold in some Greek yogurt. Add some honey if you wish for a hint of sweetness to the background. Add this on top of your raw porridge for an extra punch of blueberry heaven.