Recipe by Essence Cuisine

Essence Cuisine’s pink porridge bagged them second place. Their new restaurant in East London shakes up the plant based cuisine convention, with an array of seasonal produce. Hosting an abundance of pretty, pink and powerful ingredients, it’s no surprised they were runners up. Phwoar.



Makes 6 bowls


  • 6 cups sprouted oats
  • 125ml maple syrup
  • 4g cinnamon
  • 1 punnet raspberries
  • 1 punnet blueberries
  • 60ml balsamic vinegar
  • 2 lemons
  • 2 limes
  • 75ml cacao butter
  • 3 cups water
  • 500ml Almond Drink
  • 10g dried raspberries
  • 5g red shizo
  • ½ cup pecans
  • 1 cup cacao nibs
  • 5g red amaranth
  • 3tbsp pitaya powder
  • Pinch of salt


  1. Pink milk: combine almond drink, maple syrup, pitaya powder, 1 tsp dried raspberries, and ½ tsp cinnamon.
  2. Marinated berries: combine blueberries, raspberries, 75ml maple syrup, 15ml balsamic vinegar, lemon zest and a squeeze of lemon juice.
  3. Activated pecans and cacao nib crumble: soak half a cup of pecans overnight then dehydrate at 42°C for 24 hrs until dry. After, coat nuts in 30ml maple syrup and dehydrate again for 24 hrs/until dry and crunchy. Once dry, place nuts in a processor until crumbly. Finally, mix with 1 cup of cacao nibs.
  4. Combine sprouted oats with 3 cups of water, cacao butter and a pinch of salt.
  5. Stir continuously on a medium heat for 10 minutes.
  6. Add 2 ½ cups of pink milk and stir for another 5 minutes or until cooked to your liking.
  7. Garnish with the marinated berries, dried raspberries, red shizo, activated pecan and cacao nib crumble and red amaranth.