International Porridge
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Homestead in California

Last week I introduced Daphne and Vinay and promised to post some of the delicious recipes Vinay has been preparing for us. It’s terrible satisfying to come in from early morning chores and have this porridge waiting for us. Of course we add a few of our pastured raised eggs,homemade sourdough bread with local honey and butter and local raw milk which  comes from BriarPatch Farm.
  Here’s a simple but nurturing delight!The spices make all the difference in the world. Enjoy!
International Breakfast Porridge
– Soak the 1/2lb quinoa overnight.

– Cook the quinoa with 1 portion of quinoa to 2 portions of water (or as liquid you want to make it). 
– Add 4 pods of Cardamom, 4 Cloves and 1/2 inch of Cinnamon (it is better to use the real Cinnamon, not Cassia). 
– Bring it to boil and then slow cook until it becomes quite mushy.
– If desired, you can add raisins and chopped walnuts and cook for a few minutes.
– Add milk just before serving
– Before serving, add a tablespoon of butter and honey/brown sugar or maple syrup.

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About Grace

Grace and her husband Michael manage Buxton a Polyface satellite farm. Her first passion is to align with radiant health. She knows intimately that when you have your health you can do anything. Next, her passion for vibrant healthy food and beautiful landscapes along with her interest in permaculture influenced Grace's decision to align with the Polyface farming model. With 20 years of experience in the healing arts, she feels growing food and pasture raising animals is one of the greatest healers and a true source of personal empowerment. It's been said, "if you're not living on the edge your taking up too much space." Grace lives joyfully on the "leading edge" surrounded by the breathtaking beauty of the appalachian mountains where her and Michael steward 1000 acres with profound appreciation."
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4 Responses to International Porridge

  1. Jamie says:

    What a great new breakfast idea! Thanks for sharing! I'll have to run out and get the real spices. I have all of it…but it's in ground form. I love the peace shaped garden; that's awesome.

  2. Sheri says:

    Yum!

  3. movingfromtheinsideout.com says:

    This is a great idea; never made quinoa for breakfast. I also never soak quinoa – it's so tiny, cooks in a reasonable time. Is the soaking for digestibility?

  4. Grace says:

    We soak our grains to neutralize enzyme inhibitors and encourage the production of beneficial enzymes. This also increases the amounts of many vitamins especially B vitamins. You can find more on this in Sally Fallon's cookbook. We also add pears or apples.We really like the pears!