Ayurvedic Porridge with Persimmon Compote

Did you feel satisfied and grounded after this morning’s breakfast? If the answer is no, it’s time for a bowl of porridge.

The first meal upon awakening sets the energy and intention of how you’ll digest your food and experiences for the rest of the day. After a deep sleep, our agni, digestive fire, is weaker and needs to be revived with simple and nourishing food. Cereal, cooked to a smooth consistency, is the perfect breakfast food.

The density and sweetness of porridge calms vata and brings you closer to earth. Enjoy a bowl of porridge for breakfast during the coldest months of the year, or when you feel a little spacey.

I recommend Ayurvedic ghee such as Golden Ghee from indiaveda.es – use “sincolorantes” as a discount coupon before checking out.

3 cups of water
1.5 cups of quinoa
1 tablespoon of coconut oil or Ayurvedic ghee
1 cinnamon stick
1 teaspoon of ground cardamom
1/2 teaspoon turmeric
5-6 whole nails
5-6 saffron threads
pinch of pink salt

Makes 2 generous portions

The Magic:
Boil water in a medium saucepan. Add the quinoa and spices, cover and leave on a medium heat for 15-20 minutes.
Stir from time to time and add water if necessary, we’re looking for a creamy consistency.

I make the persimmon compote by combining 2 peeled and cut khakis with water, sultanas, chopped pitted dates and https://www.indiaveda.es/es/especias-india/131-canela-en-polvo-100g-organic-india.html teaspoon organic cinnamon powder from indiaveda 
Cook everything over a low heat until the fruit melts. Blend until you get the consistency you like.

Serve your Ayurvedic porridge with persimmon compote and your favourite toppings: a splash of almond milk, grated coconut, pumpkin seeds… whatever you’re in the mood for.

Leran more healing recipes like this one with my online ayurvedic cookery course.


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