Australian Yoga Journal - May June 2017

SERVES: 2 / TIME: 20 MINUTES

1 tsp. ghee or coconut oil ½ cup quinoa flakes

½ cup instant oats 2 cups boiling water

1 cup rice milk 1 tsp. cinnamon powder

4 cardamom pods, opened Pinch fennel seeds

Pinch sea salt 4 blanched almonds

10 raisins

1 Melt ghee in saucepan on medium heat, pour quinoa and oats

into the pot and toast by stirring continuously for 3-4 minutes to

bring out the flavour and make them easier to digest.

2 Once toasted, add boiling water, rice milk, cinnamon, cardamom,

fennel, sea salt and raisins. Stir until smooth and cook for 10 minutes

to allow the flakes to become smooth, soft and creamy.

3 Serve in your favourite bowl and garnish with a couple of blanched

almonds or toasted seeds and some raisins to add a little extra

wholesome sweetness.

Photo and recipe from Lorien’s E-book,

Simple Ayurveda in the Kitchen, available at

http://www.wholesomelovinggoodness.com/ebook.

Follow Lorien on Instagram for Ayurvedic wisdom

and inspiration @wholesomelovinggoodness

BREAKFAST

bliss

Ayurvedic quinoa

and oat porridge

By Lorien Waldron 

AYURVEDA

om

22

may/june 2017

yogajournal.com.au

A warming breakfast for after yoga, this

grounding staple is vata balancing and

perfect for autumn. While transitioning from

the heat of summer into the cooler, dry days

of autumn, enjoy nourishing yourself with

this bowl of nutrient-rich oats, quinoa flakes

and warming aromatic spices.

PHOTO: SHANTANU STARICK