The best of the brunch

It's easy to show some love and appreciation on Mother's Day

TIP 

Combine cow and coconut milk, or almond and coconut milk, to create your own blend.

Coconut quinoa pudding 

SERVES 6

INGREDIENTS

• 1 cup white quinoa
• 2 medium ripe bananas
• 50g palm sugar, plus extra, grated to serve
• 1 litre blended milk, (see Tip)
• 6 fresh makrut lime leaves
• ¼ tsp fine sea salt

1 Place quinoa in a heatproof bowl with enough warm tap water to just cover; stand for 15 minutes. Drain.

2 Meanwhile, mash 1 banana with a fork in a small bowl; finely grate palm sugar into the bowl.

3 Reserve 1/2 cup milk blend for serving. Place remaining milk blend in a saucepan with drained quinoa, mashed banana mixture, 4 whole lime leaves and salt; bring to the boil. Reduce heat to low; simmer, covered, stirring occasionally, for 20 minutes or until quinoa is tender. Discard lime leaves.

4 Meanwhile, cut out and discard centre stems from remaining lime leaves. Roll up leaves; shred finely. Slice remaining banana.

5 Spoon warm pudding into small bowls, top with sliced banana and shredded lime leaves. Drizzle with reserved milk blend; sprinkle with a little extra grated palm sugar.

Brown rice & vegetable frittata

SERVES 6

INGREDIENTS