Quinoa Porridge with Nettles

Elsa and I spent almost all of August in Denmark. We lived in my mom’s house north of Copenhagen and enjoyed most of the days in her beautiful garden. We have  just returned to Stockholm — happier, more relaxed and with a bunch of new food experiences. Elsa has learned a lot of tricks and skills and she is funnier than ever! She tastes everything that we put in front of her (including iphones and remote controls), and she seems to always be hungry for more. She truly is a food loving baby so it is hardly a surprise that her new favorite toys are the herbal jars …

August turned out to be a healthy month for me, focusing on body and mind and on getting back in balance after the pregnancy. I went to see a Homeopathic doctor, and even though some people judge it as hippie nonsense I have had major results! And talking about hippies, we have to tell you about our new morning obsession – this super nutritious quinoa porridge with nettles. It’s packed with vitamins, minerals, iron and proteins, and it’s gluten free! It is quick to make and you can easily adjust it to whatever you have at home. We know that it is a little bit late for the nettle season but I found this big bag of dried stinging nettles while I was in Denmark, so now we can try nettle recipes all year round. And no, they don’t burn your mouth …

Quinoa Porridge with Nettles
Serves 2

2 cups water
1 cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt)
3 tbsp coconut flakes
3 tbsp nettles, dried
1 apple, grated
1 tsp mint leaves, dried or fresh
1 tsp cinnamon
1/2 tsp vanilla powder

Serve with: thin slices of apples or plums, chopped hazelnuts and a dash of oat milk

Bring the water to a boil in a medium sized pan. Add the quinoa, lower the heat and cook gently for 5 minutes while stirring. Add the rest of the ingredients and cook for a couple of minutes more. Serve with fruit, hazelnuts and a dash of milk.