Breakfast Grain Bowl ~ Ayurveda Recipe
I love the change of seasons, Fall and Spring are my favorite. And one of the many things I love about Ayurveda is the idea that no food is every really “off limits”…you just have to wait for the right season to eat it. (Or eat it in moderation.)
I find this principle so nurturing and freeing! It gives us permission to explore and feel into what our body needs and wants on a day to day basis. And if we’re keeping score that’s 1 point for sanity and 0 points in our guilt column.
Rather than listening to “diet dictocrats” tell us about foods that are ‘bad’ for us, we can rotate our choices and eat a broad spectrum of nourishing foods. (Okay, sugar is never really in season, sorry.)
Quinoa is a great protein and energy base whether you’re enjoying it in a sweet or savory dish. It’s mild, nutty flavor and light texture complements pretty much all the plant kingdom to make a delicious, nutritious meals with endless possibilities.
This one I’ve added sweet mashed banana, and the last of local seasonal berries, (although you can use frozen all winter long) and mineral-rich pumpkin seeds.
I’ve added some ayurveda/dosha recommendations below.
- 1/2 cup Quinoa
- 2 Banana
- 1 cup mixed berries, (or fresh or dried figs make a fiber-rich variation)
- 2 tbsps Pumpkin seeds
- 1 1/2 cups Unsweetened soy/nut/rice milk
**Ayurveda recommendations: For Kapha types, limit Quinoa to 1-2 times a week Or substitute brown rice for quinoa.
**Omit bananas for Pitta and Kapha Types, substitute applesauce.
Directions
- Heat the milk in a saucepan until boiling. Reduce the heat to medium and add the rinsed quinoa. Cook until soft. Add extra water if needed.
- Peel the banana and mash it in a bowl. Mix the mashed banana with the cooked quinoa.
- Sprinkle the frozen berries and pumpkin seeds on top.
- ENJOY!
I’ve been known to add a little ground cinnamon to this while it’s cooking, and a touch of stevia when serving.
You bring the “Want to”. I deliver the “How to.”
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