Cherry and Chocolate Porridge
KYRA DE VREEZE
Ingredients
PORRIDGE
- 4 handfuls of black rice
- 4 dried or 2 Medjool dates, pitted and diced
- 100 ml nut milk
- 5 drops of vanilla extract
- 1 tbsp raw cacao powder
TOPPING
- Frozen sour cherries, thawed
- 2 tbsp hemp seeds
- Fresh sage leaves, chopped (optional)
Method
- To make the porridge, place the rice and dates in a pan with 1. cups (310 ml) water. Heat so the rice is just at boiling point, then stir carefully and shortly every 15 minutes until the rice has been cooking for 45 minutes.
- Add the nut milk, vanilla, and cacao powder. Stir to combine and then simmer for another 15 minutes over low heat. Spoon into bowls and top with the cherries, hemp seeds, and sage leaves.
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Kyra is a self-taught photographer, an international published writer, independent food creative and a developer of innovative lifestyle concepts with a distinct focus on simple, slow and seasonal living. Her work invokes a sense of quiet wonder. It aims to show natural beauty infused with pure simplicity, stillness and pause, as a means to reconnect with what is truly essential. Kyra resides in Utrecht The Netherlands, with her musician, songwriter and producer husband Yoshi and their daughter Lou.