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.