Monday, April 25, 2011

Quinoa-Millet-Kasha Porridge

Thank you for the birthday wishes and blessings! I had a fabulous day. And now that you know what my cake looked like...that was pretty special too. But it's Monday, and it's back to reality. I told my family yesterday that I had so much "special" food over the past 3 days that I feel like I need to go on a detox today! haha. Holidays and birthdays can do you in. But thankfully our bodies can be whipped back into shape, or heal from a few days away from eating the regular routine of food. I must clarify...I still always eat gluten and dairy-free even when it's a holiday or birthday, so the special-ness is eating cake, and extra treats people give me that have more sugar or richness then I am used too. I am still nursing my babe, so I can't really do a detox in real fashion, but I can get back into a routine of healthy foods that I know my body will respond well to and allow myself to feel balanced again.
This may be just my opinion, but I think our bodies crave routine. It seems like then we get into a pattern of sleeping, eating, and exercise that there is more balance and peace in our lives. Do any of you feel this way too? I know I do. When things are a little crazy or out of the usual it seems like you just do not know how your body may react to all the changes. This could just be the reflection of a very sensitive person like me, but I do think that everyone has a small tendency to appreciate routine. It's like if my baby misses a nap or goes to bed a few hours later than the normal, we end up paying for it for a few days after because of his crabbiness and over-tired behavior. People thrive on balance and routine. So, with all of this said I decided that this Monday I needed to start my day out with a good routine. Which starts with a nutritious breakfast, homemade and from scratch...
I love porridge for breakfast. It is a bowlful of fiber, whole grains and warmth. It is the perfect winter breakfast, but since we have had such a cold and wet spring so far, I haven't found the need to give up a good warm bowl of porridge just yet. Here is a simple way to make it at home with a few of my favorite grains.

Quinoa-Millet-Kasha Porridge Blend Recipe
1 cup of whole millet
1 cup of whole quinoa
1 cup of whole kasha (buckwheat) groats

Blend each (1 cup) grain by itself in a coffee grinder, magic bullet or high-powered blender to get a mealy-grainy-blended mix. Blend each grain separately the same way and then put all blended grains into a large mixing bowl. Mix together well then pour the dry grain blend into a container to keep in the pantry. A mason jar, or air-tight covered bowl. You can make this recipe with any quantity that you desire. So if you want to make less, just blend equal parts of the grains. If you want to make a huge batch, then double the equal parts of the grains.
When you want to cook the porridge on the stove top... Here is what you need.
For one serving:
1/4 cup of the grain-porridge-mix
1 cup of water
dash of sea salt
a small saucepan or pot

If you want to soak the grains before cooking the next morning then:
put 1/4 cup of the blend of grains, and 1 cup of water (or non-dairy milk) + a spoonful of yogurt (dairy or non-dairy) and then let sit and soak overnight. Then put the mix on the stove top and cook for the same amount of time as above. The soaking helps break down the grains and make it more digestible. The probiotics in the yogurt also help add digestion aid.
On medium-low heat, cook the water and grains. Wisk and stir constantly. Do not let it get too hot and burn or it will stick to the bottom of the pan. Just stir constantly, on medium heat and all of the grains will cook and get thick. Cook for about 5-7 minutes depending on your heat. You will know it is done when the water is all soaked up and the mix is a thick, almost creamy, porridge. Pour into your favorite bowl, and top with the following...

A spoonful of nut or seed butter
a sprinkle of sucanat or drizzle of agave or honey
a splash or 1/2 cup of non-dairy milk
a 1/2 cup of fruit, fresh or frozen

Here is the combo I made and have pictured above, that is my absolute favorite!
a large splash of non-dairy milk. I use either my favorite So Delicious coconut milk, or Living Harvest hemp milk
a sprinkle of sucanat
a large spoonful of frozen blueberries

Viola, a perfect bowl of porridge, ready for eating! What a great start to the day!

I hope you agree, and find the time and space to create health and balance in your life this week!

Much love to you!


  1. This looks tasty and comforting. Yum!

  2. Ooo, It would also be really easy to make this a soaked porridge for easier cooking and digesting. Just mix the blended grains with the water and a spoonful of yogurt the night before! I'm going to do this right now.

  3. Candice, this is a great suggestion. I soak my grains when I think about it or get a chance, and yes it is always a great idea for better digestibility. I think I will add this to the post...thanks for commenting!

  4. Looks great. I eat something like this every morning -- people may want to try porridge more in the Asian tradition-- savory instead of sweet. Try some minced ginger, soy sauce, and veggies. Also a chile or some chile sauce. If you've ever had congee, you know that it is all about the garnish. Lately I've been doing a Mexican flavored porridge with cumin, New Mexico chile powder, oregano, tomatoes, etc.. Enjoy!