Conscious Eating Part 36

Sweet Aztec Porridge

Balances K, unbalances P, slightly unbalances V All Seasons 4 cups quinoa, sprouted 1 cups date soak water 1 cup dates, soaked 1 banana 1 tsp nutmeg Blend all ingredients until smooth.

Grandma's Live Oatmeal Porridge

Balances V and P, unbalances K Fall, Winter, and Spring if not heated 1 cup hulled oat groats, soaked 3 figs, soaked Blend ingredients. In a pot, heat the porridge to 115 F or when hot to finger and serve. This heating method can be applied to any of the porridges.

Remarks: Oats are sweet, warm, heavy, and moist. They are most balancing for V and aggravate K. To make this recipe more balancing for K, soak the grains or figs in a heating masala (see Masala Recipes). This presoaking approach allows the masalas to permeate the grain and figs. Use approximately 1 tsp masala per cup of oats. This adds an unusual taste to the porridge that would intrigue even the three bears. In this form, it is excellent for the winter.

Date-Oatmeal Porridge

Balances V and P, aggravates K Fall, Winter, and Spring 3 cups oat groats, soaked 1 cups date soak water 1 cup dates, soaked 1 Tbs cinnamon 1 tsp nutmeg Blend. Serves 4-6.

Amaranth Porridge

Balances V, P, K Fall, Winter, and Spring 1 cup amaranth, sprouted cup figs, soaked cup fig soak water ripe banana Blend all the ingredients until smooth. In a pot, warm to 115 F or until hot to the touch. Serve and enjoy.

Millet Porridge

Balances K, neutral for V and P All Seasons 1 cup millet, sprouted cup fig soak water 3-4 figs, soaked and chopped tsp cinnamon Blend sprouted millet with fig soak water and cinnamon. Stir in chopped figs by hand.

Banana-Millet Porridge

Neutral for V, P, and K All Seasons 1 ripe banana 3 cups millet, sprouted 2 cups raisin or fig soak water 1 tsp cinnamon (optional) tsp nutmeg (optional) Blend all the ingredients until smooth.

Quinoa Pudding

Balances V and K, slightly unbalances P All Seasons 2 cups almond milk (see Nut and Seed Recipes: Seed Milks) 1 cup quinoa, sprouted cup almonds, sunflower seeds, or walnuts, soaked (and blanched) cup raisins, soaked tsp cardamom tsp cinnamon tsp fennel tsp nutmeg tsp cloves Raw honey or raisin soak water to taste Blend until smooth and serve.

Wheat Treat Cereal

Balances V and P, unbalances K Spring, Summer, and Fall 1 apple, shredded 1 cup wheat berries, sprouted cup raisins, soaked 2 tsp raw maple syrup tsp cinnamon tsp nutmeg Mix ingredients together by hand and serve. Serves 2-3.

Buckwheat Granola

Balances K, neutral for V and P All Seasons 4 cups buckwheat, sprouted and dehydrated (see Buckwheat Crunch under Dehydrated Foods) 2 cups seeds and nuts, soaked 1 cup raisins, soaked 4 apples, chopped 20 dates, chopped 2 Tbs cinnamon Place seeds and nuts in food processor and grind into chunks. Add remaining ingredients and mix by hand. Serve alone or with seed milk. Makes 15-20 servings.

GRAIN ENTReES.

Nepalese Pulau

Balances V, P, K All Seasons 4 cups wild rice, sprouted 1 cup carrots, shredded 1 cup cauliflower, chopped 1 cup zucchini, chopped 1 tomato, chopped cup sesame oil cup fresh mint or cilantro 1 Tbs lemon juice 1 tsp curry powder Celtic salt to taste Mix well and serve.

Barley Kitchery

Balances V, P, K All Seasons 4 cups barley, sprouted or soaked cup parsley, chopped cup cilantro, chopped 1 Tbs coriander seed 1 Tbs c.u.min seed 1 Tbs ginger, grated 1 Tbs turmeric 1 Tbs mustard seed, soaked 2 tsp sesame oil tsp Celtic salt tsp hing 1 cups warm water Blend ingredients except mustard seed, parsley, and cilantro. Add the mustard seeds (which will be very hot if blended), chopped parsley, and cilantro to taste.

Buckwheat Kitchery

Balances V, P, K All Seasons 2 cups buckwheat, sprouted 2 cups buckwheat, dehydrated (see Buckwheat Crunch under Dehydrated Foods) cup parsley, chopped cup cilantro, chopped 2 Tbs sesame oil 1 Tbs coriander 1 Tbs c.u.min 1 Tbs turmeric 1 Tbs mustard seed Tbs Celtic salt tsp ginger powder 1 cups warm water Blend 1 cup sprouted buckwheat with sesame oil, coriander, c.u.min, tumeric, Celtic salt, ginger powder, and water until smooth. Stir in 1 cup sprouted buckwheat, 2 cups dehydrated buckwheat, parsley, cilantro, and mustard seed. Serve.

GRAIN SOUPS AND SALADS.

Kale-Barley Soup

Balances P and K, unbalances V All Seasons 2 celery stalks, finely chopped 3 cups kale, finely chopped cup barley, sprouted 2 Tbs cilantro, finely chopped 2 tsp oregano 1 tsp miso 4 cups water Heat the water to 115 F, or until warm to the fingertip. Turn off heat and add all ingredients, except for the miso. Let steep for 10 minutes. Now, blend the amount of soup with the miso and mix back into the remaining soup. Serves 4.

Remarks: Barley is cool, light, and drying. It is good for P and K and slightly unbalances V. Combined with kale, this soup is balancing for P and K, and unbalances V.

Tabouli

Balances V, slightly unbalances P and K All Seasons 1 cup quinoa, sprouted 1 small bunch kale, chopped 3 ripe tomatoes, chopped 4 stalks fresh basil 1 clove garlic 1-2 Tbs virgin olive oil 1 Tbs light miso tsp hing Juice of 1 lemon Mix miso and olive oil in a bowl, then mix well with all other ingredients. Serves 4.

Veggie Tabouli

Balances K, slightly unbalances V and P All Seasons 1 cup quinoa, sprouted cup broccoli, chopped cup carrots, grated cup parsley, minced cup cilantro, minced 2 tomatoes, diced 2 Tbs virgin olive oil Juice of 2 lemons Stalk of mint Mix well and serve.