I’m porridge mad and Pink Porridge has got to be my favorite winter breakfast recipe. It’s adapted from the Ayurvedic retreat in Bali and perfect for VATA, air types…ME! Cook a batch of beetroot rice and use it as a rainy day lunch with adzuki beans, greens and roasted pumpkin.
For the porridge, the addition of ghee, milk, spices, chia and extra beetroot powder (optional) available in health foods shops and some supermarkets gives it an earthy, warming and rich winter experience. And more filling than my summer chia breakfast bowl recipe.
Beetroot is a good source of minerals, like manganese (good for bone health), magnesium, potassium, sodium, phosphorus, iron, zinc, copper, boron, silica and selenium. It contains betaine which supports healthy digestion and liver function.
1/2 cup of medium grain brown rice
1/2 cup of quinoa
2 small organic beetroot or one medium sized, grated
2 cups of water
1 tbs of chia
2 tsp of ghee
1/2 tsp of chai spices – ground cardamon, cinnamon, cloves, ginger
1/2 cup milk of your choice
water for desired consistency
Grate the beetroot into a small saucepan. Add the rice, quinoa and beetroot and 2 cups of water Bring to the boil and cook using the absorption method with lid on until the rice is tender.
Grate the beetroot into a small saucepan. Add the rice, quinoa and beetroot and 2 cups of water Bring to the boil and cook using the absorption method with lid on until the rice is tender.
Use 1 cup of cooked rice mix and store the rest of the rice. For porridge, melt ghee with the remaining rice. Add the chai spices, chia, 1 tsp of powdered beetroot (optional) and water until warmed through and thickened.
Serve with milk, yogurt, fruit and a sprinkle of seeds and nuts.
Enjoy x
