WINTER PORRIDGE

We have entered March, coming closer to Spring, yet it certainly feels as if we are still in the heart of winter.  Eating in tune with the seasons, in the colder months I crave warming foods like this nourishing breakfast porridge inspired by Nourished Kitchen.  For years I couldn’t eat grains such as rice, or pseudograins like buckwheat or quinoa without a terrible stomach ache.  Learning the proper preparation of soaking, fermenting, sprouting and cooking grains/pseudograins,  I now can enjoy them.  I have found these extra steps are essential for ease in digestion as well as being able to absorb the vital nutrients these foods have to offer.   If you would like to read more about proper food preparation I highly recommend the book Nourishing Traditions by Sally Fallon.

1/2 c buckwheat groats
1/3 c quinoa
1/2 c amaranth
1 tbsp lemon juice or yogurt
2 tbsp coconut oil
1 1-inch knob ginger, peeled and minced
1 cinnamon stick
3 c coconut milk
1 c blueberries
maple syrup to taste

1. Begin preparation the night before as it is important to allow the grains to soak and ferment for ease in digestion and full nutritional benefits.
2. In a spice grinder or ‘coffee’ grinder, that is reserved for grains and spices (or else your porridge will taste like coffee), coarsely grind the buckwheat and quinoa.
3. Using a fine mesh strainer, rinse the buckwheat, quinoa and amaranth well. Place the rinsed grains in a medium size bowl and cover with water.  Add lemon juice or yogurt and let soak for 12 hours.  After soaking, again using a fine mesh strainer, rinse the grains thoroughly.
4. In a medium sized pot heat coconut oil on medium heat, add the cinnamon stick and ginger, cooking for 2 minutes.
5. Turning the heat to medium-low add soaked buckwheat and quinoa, coconut milk and water.  Cook for 8 minutes or until the porridge comes to a preferred consistency.
6. Serve with fresh blueberries and maple syrup to taste.

Serves 4