Sweet quinoa porridge
It's no secret that I love breakfast. Yet, over the last month I've ate light in the morning after reading two books: Skinny Bitch and An Autobiography: My Experiments with Truth (Gandhi).
Both books highlight the importance of eating in moderation, especially breakfast. Gandhi went through various phases of a fruitarian diet--only eating raw fruit and sometimes nuts to exercise self-restraint. Meanwhile, Skinny Bitch points out that breakfast shouldn't be eaten like clockwork because you're used to it, but eating enough because you're hungry. They advise sipping on caffeine-free herbal tea when you first wake, and when the stomach starts growling -- and you're truly hungry -- to only eat organic fruit. You wait for the hunger pangs so you don't interrupt your body's cleaning session, aka still breaking down the dinner/dessert from the night before; otherwise, your body will store the excess food as fat.
I will admit that it does make my walk to work a bit lighter in step, but sometimes you need a hearty breakfast under your belt. Which is why I made Hungry Yogini's sweet quinoa breakfast a few days back and mmm! While I still prefer my fruity sesame porridge, this was a nice gluten-free substitute.
Recipe after the jump.
Sweet Quinoa Breakfast
Yields 2 servings (it makes a bowl-full, but I could only eat half)
Ingredients:
1/2 C cooked quinoa (Ashley's note: I used red quinoa, which is why mine looks different)
1 C vanilla or plain soymilk (Ashley's note: I used almond milk)
1 tbsp ground flax
Cinnamon, to taste
Pure maple syrup, to taste
1 tbsp dried fruit (Ashley's note: I used dried bing cherries and golden raisins)
1/4 C chopped nuts
Directions:
- Combine cooked quinoa with soymilk in saucepan over medium-low heat.
- Simmer until slightly thickened and add ground flax.
- Add cinnamon and pure maple syrup to taste.
- Add dried fruit.
- Pour mixture into a bowl and top with chopped nuts.
