AYURVEDIC BREAKFAST PORRIDGE

Recipe by Vidya Living

INGREDIENTS AND PROCESS

5-6 cups water
3/4 cup dried quinoa
3/4 cup dried brown rice
1 tbsp ghee
1 cinnamon stick
1 tsp ground cardamom
5-6 whole cloves
5-6 threads saffron
pinch pink salt

In a medium saucepan, bring the water to a boil. Add the grains and spices, cover with a lid and simmer on medium heat for 30-40 minutes. Stir occasionally and continue adding water as needed until a soupy well-cooked consistency is reached. This can also be made in a slow cooker or rice cooker the night before for an easy, ready to eat morning porridge. Serve with stewed fruit and toppings of your choice (a splash of almond milk, shredded coconut, pumpkin seeds…just to name a few!).

Stewed Fruit

½ cup water
1 apple, apple or pear, cored/pitted & sliced
¼ cup raisins
2 dates, pitted & chopped
½ tsp cinnamon

In a small skillet, bring water to boil. Arrange the sliced fruit in one layer around the pan. Sprinkle the cinnamon, raisins and dates over top. Allow to simmer in the water until tender, about 3-5 minutes, adding more water to avoid burning or sticking to the pan. When ready, serve hot over top cooked porridge.