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<\/a><\/p>\nEvery morning I \u00a0start my day with a glass of lukewarm lemon water or some times apple cider vinegar to alkaline balance my gut. Then I usually make a vegetable\u00a0smoothie on days when I have a slow morning and if I have to be out and about I make a porridge. Winters and cooler months its a hot bowl and summers it’s a overnight Bircher porridge.<\/p>\n
I recently started mixing a weekly batch of grains, flax \u00a0and chia. It’s basically an unsweetened raw granola. My favorite grains include oats, amaranth, quinoa to which I add ground flax and\u00a0chia seeds. I mix equal quantities of oats, quinoa, amaranth then add a tablespoon or 2 of chia seeds and flax for added nutrients.<\/p>\n
Heres how: To make weekly supply of multigrain mix<\/p>\n
Mix 100 grams each of rolled oats, quinoa, amaranth. You can gently toast this mixture for 3-4 minutes on a medium heat dry pan. Stir and moving it constantly to prevent burning. Transfer to a clean dry food processor and pulse a few times, \u00a0just shy of a coarse meal. Add 2-3 tablespoons of ground flax and chia seeds. Save in a airtight container.<\/p>\n
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- 40-50 grams multigrain mix<\/li>\n
- 200 ml almond milk or water<\/li>\n
- 1\/4 tsp cinnamon ground<\/li>\n
- 1\/2 tsp vanilla extract<\/li>\n
- a small pinch of salt<\/li>\n
- 1 teaspoon organic tahini<\/li>\n
- a few slices of oranges<\/li>\n
- a few berries<\/li>\n<\/ul>\n
In a small sauce add the grains, milk or water, vanilla, cinnamon salt and bring it to a gentle boil. Simmer and cook covered for 4-5 minutes. Stir and leave it to thicken for another 2-3 minutes while you prep the garnish. Transfer the porridge into a bowl and serve garnished with fruit and drizzled tahini.<\/p>\n
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