As we start to slowly progress into springtime (or if your in SF it feels like we pop in and out of it), this breakfast is perfect! Quinoa is kapha and vata balancing as is the vanilla and ginger. The almonds, maple syrup and figs all attend to vata which more often than not in our society, needs the extra attention. If you don't like sweet in the morning, I'm sure this would also taste excellent made with vegetable broth instead of rice milk, keep the ginger and add a little diced baked tofu on top. Experiment and find what you like best! If you haven't cooked quinoa before, it's easy and so worthwhile! "Quinoa contains more protein and more iron compared to other grains and is rich in potassium and riboflavin. It also contains other B vitamins--B6, niacin, and thiamin, is a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid)" (ayurbalance.com) Woohoo!
1/3 c quinoa (red or beige), rinsed
1/3 c water
1/3 c milk or rice milk
1 dried fig, chopped
pinch of grated fresh ginger
1/2 tsp vanilla extract
Garnish with: toasted sliced almonds & Maple syrup Combine all ingredients but almonds & maple syrup in a small saucepan. Bring to boil, cover, then down to a simmer. When liquid has been absorbed, remove from heat and let sit for up to five minutes. Serve perhaps topping with maple syrup & almonds (though bear in mind, figs are quite sweet).
- Vata: Excellent when you add a tablespoon coconut oil or ghee.
- Pitta: substitute rice for the quinoa. For those highly sensitive, substitute sunflower seeds for almonds.
- Kapha: excellent in moderation. Substitute honey for maple syrup.
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