Nutritious grain porridge from Lies Ameeuw can be prepared in 15 minutes. You make this dish with Coconut oil, Gula Java Safran, Coconut blossom sugar & Wheat germ from Amanprana. This recipe from the Indonesian kitchen is delicious as Brunch, Breakfast, Tapas & snacks & Stamppot. It also fits perfectly in a Vegetarian, Gluten free, Vegan & Ayurveda diet.
Ingredients for nutritious grain porridge
50g coconut oil
2 tbsp soaked raisins
450 ml rice milk or another grain milk of your choice
2 tbsp coconut blossom sugar
2 tbsp roasted flaked almonds
1 sm box saffron powder
1 pinch of cardamom powder
Preparation of nutritious grain porridge
Add a few strands of saffron or the Gula Java Safran to a little milk. Leave to soak.
Toast the wheat germs (or the grain flakes) in the coconut oil. Add the soaked raisins, the rest of the milk and the Gula Java coconut blossom sugar (palm sugar) and leave to simmer until everything is cooked.
Season with the saffron milk, the flaked almonds and the cardamom powder.
Recipe from the Ayurveda cookbook by Lies Ameeuw
Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda - sweet, sour, salt, pungent, bitter and astringent.