WINTER PORRIDGE

 Breakfast is an important meal of the day.  It gives you the fuel to begin your day from a grounded and nourished place.  A hearty warm breakfast is the perfect antidote to winter’s cold mornings.  This particular porridge is heaven in a bowl.  I love farina’s smooth texture, though you could swap out farina for cream of wheat, steel cut oats or rolled oats.

1 cup farina (creamy brown rice cereal)
3 cups water
1 small apple, grated
1/4 cup raisins
1 tsp ginger, grated
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp nutmeg
1 tsp flax seeded, ground
1 tbsp ghee
1 tbsp maple syrup

  1. This first step is optional, though the extra work will support your digestion and make for creamier porridge.  Using a fine mesh strainer, rinse farina until the water runs clear.  In a medium pot, soak the farina over night in 3 cups of water.
  2. When ready to cook, add apple, raisins, ginger, cinnamon, cardamom, and nutmeg.
  3. Bring pot to a boil, then turn heat to a simmer. Stir often so that it doesn’t burn to the bottom of the pot.  Cook for 10 minutes or until water has absorbed and farina is soft.
  4. Pour in to two bowls, garnish with ground flax seeds, ghee and maple syrup.
Serves 2.

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