Yummy Breakfast Porridge

The most questions that I receive from my students regarding food is, "What can I eat for breakfast?"

Breakfast seems to be a delicate issue. So, I would like to talk a little more about the relationship between breakfast and Ayurveda. ⁠

 ⁠Did you know that what you eat in the morning can profoundly impact your day? ⁠

Choosing the suitable grain makes porridge lighter than expected.

So here is a base recipe you can adapt to any of the grains you choose throughout the year.

Recipe

 Ingredients for two portions:

• 1 cup of the above or mixed flakes 

• 1 ½ cups of water

• 1 ½ cups of milk of your choice

• 1 tsp ghee or coconut oil

• Raisins

• ½ tsp cinnamon

• 1/8 tsp cardamom

• ½ tsp fennel

How to do it:

Put water flakes, spices and raisins in the pot, let it soak for about ½ hour, then bring to a boil. Next, heat the milk up in a separate pot.

Once the water is boiling, stir occasionally, and keep the lid slightly open to avoid over-boiling. Cook on low heat for about 5 min, add the milk, and keep it boiling for another couple of minutes.

Ensure the porridge doesn't dry out; add more water if needed.

When done, stir in the ghee or oil. 

Variations

•  Use only water.

• Add 1 tsp honey when the porridge has cooled down; this is particularly beneficial in the spring. During autumn and summer, use coconut sugar or agave syrup.

• During spring, don't soak the flakes but put the ghee or coconut oil in the pot, heat it up, add the flakes and toast them for about 5 minutes, then add hot water. 

• Add 1 tbsp mixed seeds (sunflower, pumpkin, and sesame) or three soaked and peeled almonds during the winter.

Here is something to consider!

Ayurveda recommends not mixing fresh fruits and dairy as this leads to the formation of toxins in the body. Instead, have the fruit separate from meals.

Dried fruits and milk are ok to mix.

Enjoy your breakfast; keep it light and nourishing.