Chloe Murphy is manager of popular healthy café and juice bar Froot Loop in Bideford.
Chloe enjoys making millet porridge in the colder months. Millet is easy on the digestion and gluten free (perfect for gluten sensitivities) and full of B vitamins. Chloe then adds coconut milk and sweetens with maple or agave syrup. Maple syrup has a delicious depth to it and retains nutrients, unlike refined sugars.
Chloe says: "When the porridge is ready add a carefully measured ratio of one dessert spoon of flax oil to one teaspoon of lecithin. Lecithin aids in the oils absorption."
Flax is a source of Omega 3 oil and its benefits include helping to reduce inflammation, which is good for arthritis sufferers and offers a reduction in cholesterol, and blood pressure.
Paula's tip: If using flax or any health supplement always read the labels or consult a nutritional adviser for correct amounts. Flax oil should never be used as a cooking oil.