1/4 cup quinoa
1/4 cup millet
1/4 cup amaranth
1/4 cup tapioca
1/4 cup brown rice
1/2 cup oats
pinch of sea salt
** use organic and biodynamic ingredients where possible**
Add 4 cups of water to a large pot.
Add all the grains and salt
Place on the stove and cook over a low heat for 45 minutes.
Stir the pot every 5 minutes to prevent the grains from sticking to the bottom of the pot, and to check whether you need to add any more water to the pot.
After 45 minutes the porridge should have a thick consistency. Turn the stove off and place a lid on the pot. Leave for another hour to sit (don’t open the lid). This will help the porridge to absorb any remaining liquid.
When the porridge is cool, transfer to glass storage containers and keep fresh in the fridge. You will now have approximately a week’s worth of breakfast.
To prepare the porridge each morning
Scoop out a serving size of porridge mixture into a small pot and add a small dash of water to the pot. Heat slowly on a low heat for 2 minutes. Transfer the porridge to a bowl, add a dash of hemp, rice or almond milk, raw almonds/walnuts/pecans, a sprinkle of cinnamon and half a finely sliced apple or pear. If you like your porridge to be sweet, add a teaspoon of organic raw honey.
I often get asked for the recipe of the 8-grain porridge that I love to make for breakfast. It’s nutrient-dense, high protein, and the perfect start to the day to help stabilize blood sugar levels, whilst also being a great source of energy to take on the day’s challenges. Plus it only takes 2 minutes to prepare each morning, and therefore great for those of us who have busy starts to the day.
I have down-sized it to this 6-grain porridge recipe, but really, you can add other grains if you choose or experiment with different grain combinations.
You should be able to find the grains at any good health food store. Some health food stores have their own labeled 5-grain-porridge mix which usually contains oats, barley, rye, spelt and triticale which is also great.
When choosing the grains, you want to select those that are as close to their original “whole grain” natural state (ie. not rolled, not puffed, not hulled).
The key to making the porridge is to cook it long enough so that the water is absorbed/evaporated, and that you get a thick porridge-like consistency. The grains that are used also require the lengthy cooking time.
I usually make Monday-to-Thursday’s worth of porridge on a Sunday afternoon whilst I’m relaxing on the couch with a good book, or remain in the kitchen with upbeat music playing and cook a number of things at the same time, to stock the fridge with healthy options for the week ahead whilst also having a moment to myself singing away in the kitchen.
NUTRITION NOTES: QUINOA
Used for centuries by INCA tribesmen the health benefits of quinoa are remarkable, making it an ideal food for vegetarians and vegans in particular.
Quinoa contains all 9 essential amino acids.
Quinoa contains 5 times more calcium than animal protein.
Quinoa contains 9 times more iron than that found in a single serving of meat.
Quinoa is rich in fibre.
Quinoa is also a good source of B vitamins, magnesium, zinc, manganese, copper, selenium and vitamin E.