Our breakfast creation starts the night before by soaking the grain because it opens it up and allows it to become more digestable. I mainly use organic unstabilised rolled oats as they suit my children very well. A dear friend, Jaymie* uses a lovely combination for her porridge of a third quinox, a third rice flakes and a third oats.
I love that after we have offered our breakfast our house smells like cardomon, cinnamon and incense. A great start to the day and well worth the simple effort that nourishes, heals and delights everyone.
Method ~
1 cup oats - soaked in fresh water
Heat 1 tbs of ghee in saucepan - inhale and smile - add oats to toast
Add 1 tbs LSA, 1/2 tsp cardomon, 1/2 tsp cinnamon
For a sweet flavour add either 2 tsps of rapidura sugar or dried dates and raisins
Keep stiring, at this point you can add in the milk*
After eight or ten minutes the porridge should be ready.
On the top add a little maple syrup.
*Jaymie Maley, Ayurvedic Lifestyle Consultant on the Central Coast suggests if you have anyone in the home with a cold of excess phlegm, increase the spices and omit the maple syrup.
For a rolled flat rice recipe here.
Here also is another beautiful breakfast recipe.
