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2016 is here. As I grow older new years have become less and less important to me. Maybe because time is flying by so quickly that before you can actually register it another 365 days have gone by. But probably because I have also become less and less interested in new years resolutions. For the past couple of years I have had one resolution and one resolution only. And that is to feel good. The better I feel, the clearer my mind. The clearer my mind, the better decisions I make. The better decisions I make, the better actions I take. The better actions I take, the better results I see in my life. The better results I see in my life, the better I feel.
Being a Soul Foodie feeling good of course has a lot to do with eating well. And in the New Year it might be a good idea to start at the beginning. With breakfast. I know that in the land of health food breakfast is a big deal. With claims of it being the most important meal of the day, for many it has become almost a religious activity. In Ayurveda, as always, the importance of breakfast depends on who’s eating it.
Many Kapha types will not be hungry in the morning because of their slow digestion. Ayurveda says that it is not good to force yourself to eat when you do not feel hungry. So for most Kapha’s that means skipping breakfast all together and having a light snack, such as fruit or vegetable juice, somewhere mid morning. Pitta’s with their high energy levels and super sonic digestive fire will be hungry in the morning and need a substantial breakfast that will keep them satisfied until lunchtime. Vata’s, with their variable appetites, do well by stabilizing themselves in the morning with a breakfast. But should adjust the amount and what they eat to the current state of their digestive fire.
In winter enjoying a warm breakfast is good for all three types, but especially for grounding the sometimes spacey Vata type. A delicious porridge than really is the way to go. From my private practice I’ve learned that people either love porridge or hate it. If they hate it is usually because of some childhood trauma with porridge as thick and equally tasty as wall paper plaster. However in Ayurveda porridge is revered and eaten in both sweet as well as savoury versions made from semolina, rice or even lentils or chickpeas.
I have learned to love porridge by experimenting with recipes until I had elevated it to michelin star quality. As this Happy New You porridge proves. I use a mixture of rice and almond flour for quick preperation time and a silky smooth texture. For a taste explotion in your mouth I lace it with fragrant cardamom powder, luxurious saffron threads and exotic rose water. Sweetened with coconut blossom sugar this is certainly not your granny’s tasteless wall paper plaster. But the stuff served to Indian baby princess and princesses. For extra convience you can buy the porridge mix ready made in my webshop and only need to add the milk of your choice. Serve with an apple compote and let the New Year begin!
For 2 portions
- 65 grams Soul Food Company rice flour and almond porridge mix
- 600 ml milk of your choice (I prefer unsweetened almond milk myself)
- 1 tablespoon giant golden raisins (optional)
- splash of rose water (optional)
- 2 teaspoons roughly chopped pistachio nuts for garnish (optional)
- cinnamon powder for garnish (optional)
- 1 teaspoon ghee
- 1 cooking apple, cored and in medium dice
- juice of 1/2 an orange or a splash of water
- 1 teaspoon freshly grated ginger
- 1 teaspoon coconut blossom sugar
- 1 teaspoon coffee spices (or use 1 cinnamon stick, 3 cloves, freshly ground nutmeg and a star anise instead)
Mix the porridge mix really well in a bowl with 150 ml of the milk. Heat the rest of the milk in a thick bottomed sauce pan with the golden raisins until the milk just comes to the boil. Pour in the porridge and milk mixture while continiously stirring with a wooden spoon. Bring to the boil and than lower the heat to its lowest setting. Simmer for 15 minutes while stirring occasionally.
Meanwhile in another small sauce pan heat the ghee, apple, orange juice or water, the ginger, coconut blossom sugar and coffee spices or whole spices. Cook for 5 to 10 minutes until you have a compote of your desired consistency. If needed add a bit extra water in case it evaporates too quickly.
Serve the porridge in 2 deep bowls topped with the apple compote, rose water, pistachios and cinnamon powder.
Happy New You! Rijstmeel en amandelpap
Voor 2 porties
- 65 gram Soul Food Company rijstamandelpapmix
- 600 ml melk van jouw keuze (zelf gebruik ik het liefst ongezoete amandelmelk)
- 1 eetlepel gouden rozijnen (optioneel)
- Scheutje rozenwater (optioneel)
- 2 theelepels grofgehakte pistachenoten (optioneel)
- Kaneelpoeder om te garneren(optioneel)
- 1 theelepel ghee
- 1 moesappel, klokhuis verwijderd en in medium blokjes
- Sap van een 1/2 sinaasappel of een scheutje water
- 1 theelepel versgemalen gember
- 1 theelepel kokosbloesemsuiker
- 1 theelepel koffiespecerijen (of gebruik 1 kaneelstokje, 3 kruidnagels, versgemalen nootmuskaat, 1 steranijs)
Mix in een klein kommetje de papmix heel goed met 150 ml van de melk. Breng in een klein pannetje de resterende melk, samen met de rozijnen, aan de kook. Zodra het kookt giet je het papje al roerende met een houten lepel erbij. Breng al roerend weer aan de kook en draai daarna het vuur laag. Sudder op laag vuur 15 minuten tot een de gewenste dikte. Roer er af en toe in om klontjes te voorkomen.
Maak ondertussen in een klein pannetje de appelcompote door de ghee, het sinaasappelsap of water, de gember, kokosbloesemsuiker en koffiespecerijen toe te voegen. Kook op laag vuur 5 tot 10 minuten tot de gewenste dikte in. Mocht de compote voortijdig droog koken voeg er nog een scheutje water aan toe.
Serveer de pap in 2 diepe kommen met de appelcompote, het rozenwater, de pistachenoten en het kaneelpoeder.