Spiced Oat and Quinoa Porridge

This is an easy, tasty and warming breakfast, particularly suited for Vata types. Can be for all seasons and is satisfying to last you through to lunch time.

Ingredients

Serves 2

½ Cup organic oats

½ Cup organic quinoa flakes

1 1/2 cups of cow’s milk, almond milk or coconut milk (choose for your taste)

1 ½ cups of water

½ cup raisins

½ teaspoon each of cardamom, cinnamon, ginger and pepper

Pinch of salt

1 tablespoon of ghee

Method

In a medium saucepan soak the oats, spices and raisins in half a cup of warm water. Allow to soak for approximately half an hour (I do this when I first get up in the morning as I am preparing my lemon water)

Add a little more water and bring to the boil, stir regularly. As the mixture begins to thicken, gradually add in the milk and the rest of the water. Continue to simmer for 5-10 minutes.

Add the ghee and Quinoa flakes, stir and allow to continue to simmer for another 5 minutes.

Serve topped with coconut flakes and a drizzle of honey or coconut sugar to taste.

Pitta

• Choose Cow’s or coconut milk,

• Omit the pepper and ginger, substitute with saffron or turmeric

• Substitute the quinoa flakes with barley flakes and cook them with the oats

Kapha

• Avoid dairy, use coconut or soy milk

• Substitute the oats for buckwheat groats. These need to be rinsed and soaked over-night in water. You can also use millet, barley or rye flakes. These generally need to be soaked and cooked longer to ensure they are easily digested.

• Sweeten with honey.