The Kripalu dining room buffet is an exercise in liberty, and this hot breakfast cereal illustrates that freedom. Here, we provide a basic cooked grain with dried fruit, nuts, and spices. But we encourage you to customize these elements to your heart’s content.
Ayurvedic Insight: This is a tridoshic breakfast that anyone can enjoy. To fine-tune it for your own doshic balancing, see the optional mix-ins. Pitta and kapha should favor seeds, while vata should favor nuts. Raisins are also more kapha balancing than dates.
- 1 cup quinoa
- 1/4 cup chopped dates
- 2 teaspoons pure maple syrup or Raisin Sauce
- 1 to 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1/2 cup milk, any kind
- 6 tablespoons slivered almonds, toasted (or whole roasted and chopped)
- In a medium saucepan, combine 4 cups water with all the ingredients except the milk and almonds. Bring the mixture to a boil over high heat. Cover, reduce the heat to low, and simmer until the grains are almost tender, about 10 minutes, stirring now and then as the cereal thickens.
- Uncover and let simmer gently until most of the remaining liquid is absorbed, about 5 minutes. Remove from the heat and stir in the milk and almonds. Serve hot.
- Option 1: Amaranth Cream Cereal: Use 1 cup amaranth and 4 cups water.
- Option 2: Millet Cream Cereal: Use 1 cup millet and 3 cups water.
- Option 3: Creamy: Use milk, almond milk, soy milk, hemp milk, and/or coconut milk.
- Option 4: Spicy: Use cinnamon, cardamom, ground or fresh ginger, turmeric, nutmeg, and/or allspice.
- Option 5: Sweet: Use dried fruit (dates, figs, cherries, apricots, etc.), maple syrup, coconut sugar, or Raisin Sauce.
- Option 6: Nuts and seeds: Use flax, chia, sunflower and/or pumpkin seeds; or walnuts, pecans, almonds, cashews, pistachios, and/or hazelnuts.