Whole Food, Bowl Food + Carrot Cake Spiced Buckwheat Porridge
If you’ve ever tuned into My Kitchen Rules (like yours truly!) you would've seen Anna Lisle and her mum, Cathy, cooking their way to our television screens back in 2014. Their keen determination, passion and talent made their instant restaurant episode reach over 2 million views!
Since then, Anna has become an established lifestyle journalist, foodie, instagrammer, author and passionate cook. In fact, Anna has just released her latest book, Whole Food, Bowl Food which is a modern cook’s dream. It contains over 100 inspiring recipes to get you in the kitchen and loving every second of it. So now, you can have your (gluten-free and sugar-free) cake and eat it too!
Anna moved to London in 2016 and I was lucky enough to catch up with her there during my book tour for Fast Your Way to Wellness. Anna is as wholesome and warm as her recipes. She believes in homely fuss-free food and that’s exactly what she delivers.
Whole Food, Bowl Food uses gluten-free ingredients in their most natural state to let whole foods shine. In our modern world, we can sometimes forget how delicious food can be when it’s made simply. This is what Anna teaches us.
Whole Food, Bowl Food has no hard-to-pronounce ingredients or wacky sauces, just easy ingredients that we all know and love, made differently.
One of the reasons I love this book is because like Anna, I love bowls! I know that sounds a little crazy (which isn’t too unusual around here), but there’s just something so comforting and enjoyable about eating food out of a bowl. It’s a relaxed way of both cooking and eating that makes the experience so enjoyable. This also means that you can enjoy Anna’s delicious recipes while sitting at the dining room table, perched on your favourite park bench or while immersed in the sand at the beach. How cool is that?
Whole Food, Bowl Food has food for the whole family to enjoy. At the top of each page, Anna indicates the different dietary guidelines it can fit – listing everything from paleo to vegan! Now that is sure to make our lives a little easier! Each recipe is simple enough to make after a long day at work or when in a rush in the morning, but special enough to impress your friends with.
One of my favourite recipes in the book is her Carrot Cake Spiced Buckwheat Porridge and Anna has kindly shared it with us.
Whole Food, Bowl Food includes deliciously tasty recipes that will leave you wanting more!
Congratulations on the new book Anna - it's a great one!
Check Anna out on instagram and go to her website for more!
Carrot Cake Spiced Buckwheat Porridge
- 100 g (31⁄2 oz) raw buckwheat, washed and drained
- 500 ml (16 oz) Fresh Cashew Milk or milk of choice
- 1 Pink Lady apple (or other variety), coarsely grated
- 1 carrot, peeled and grated
- 40 g (11⁄2 oz) shredded coconut
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon mixed spice
- pinch of sea salt
- 3–4 tablespoons sultanas, roughly chopped
- 2 tablespoons walnuts or pecans, roughly chopped
- pure maple syrup (if vegan) or honey, to drizzle
Place buckwheat, cashew milk, apple, carrot, coconut, vanilla, cinnamon, mixed spice, salt and sultanas together in a medium saucepan. Over a gentle heat, stir regularly until buckwheat is cooked and the mixture has thickened, about 30 minutes.
Divide porridge between 4 bowls. Serve with persimmon slices, scatter with extra grated carrot, coconut, nuts and drizzle with honey or maple syrup, if desired.
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