This warming and stimulating porridge is nutrient-packed with the help of superfoods maca and chia. It feeds and balances the solar plexus chakra, with the slow-release carbohydrates from the oats keeping you satisfied throughout the morning.
1 cup/90g gluten-free oats (sprouted if possible)
2½ cups/600ml unsweetened plant-based milk
2 tablespoons chia seeds
2 teaspoons ground ginger
2 teaspoons maca powder
2 tablespoons desiccated coconut
2 tablespoons shelled hemp seeds
2 tablespoons raw cacao nibs
Place the oats and the milk into a small saucepan and heat gently for 3-4 minutes, stirring until you have a loose, milky porridge-do not allow it to reach boiling point.
Tum off the heat and add the chia seeds, stir well, then leave swell and cool for 2 minutes. Add the ginger and maca and half the coconut, hemp, and cacao nibs and mix well. It is important not to add the maca at a high temperature as it would lose some of its nutrients.
Spoon into two bowls and sprinkle the remaining coconut, hemp seeds, and cacao nibs on top before serving.
For a raw version of this porridge: soak 1 cup/170g raw gluten-free oat groats overnight in 2 cups/500ml water. The following morning, blend the groats and water with the chia, ginger, maca, and coconut. Leave to stand for 5 minutes, then serve with the hemp and cacao nibs scattered on top.
This recipe is from Vegan Recipes to Enhance your Yoga Life by Sarah Wilkinson. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.