According to Ayurveda, the ancient system of traditional medicine from India, our bodies are like expensive, finely-tuned machines. In the morning, eating something warm is extremely important, as this will help warm up our motor (the digestive system) so it achieves full force throughout the day. Some of the things that result from a poor “digestive fire” as they call it, are indigestion, low energy, poor assimilation of nutrients, accumulation of toxins, and every possible disease. If we don’t start the day properly, and make sure we give the right maintenance to our machine, it just won’t work as it should. Easy peasy, right?
So number one on the list of things to do for good health this season is to get rid of all those cold boxed cereals, that, to make things worse, are eaten swimming in cold milk straight out of the fridge. You may also start considering swapping the yogurt and cold fruit for a warm, spiced fruit compote and ginger tea. The choices are countless; you just need to put a little bit of thought into it, make the changes, and start feeling the benefits.
My favorite ingredient for a supercharged hot breakfast is quinoa. Amaranth (known as kiwicha in Peru) is another great option. To summarise how magnificent these Andean ingredients are, quinoa and amaranth are excellent sources of protein and when consumed in the morning will keep your sugar levels (and hence, your energy) in check throughout the day. Since I started eating like this, mid-morning cravings are a thing of the past for me. I don’t even remember how they feel!
So if you want to feel like a million bucks when you start the day, here’s just one of the many things you can do with the most nutritious ingredients available. For this recipe I used quinoa, amaranth, oatmeal, flax seeds, spices, and cranberries, because they’re in season. If this doesn’t make you feel strong and energized, NOTHING will.
- 1-2 tablespoons oatmeal
- ½-1 tablespoon flax seeds
- 2 tablespoons cooked quinoa and/or amaranth
- 1 cinnamon stick
- 2 cloves
- Carob syrup (algarrobina), honey, maple syrup, agave syrup, brown sugar or any other sweetener, to taste
- Put the oatmeal and flax seeds in a glass of water, and soak overnight.
- In the morning, mix everything in a blender until creamy.
- Cook the quinoa and/or amaranth in twice the amount of water, at medium-high heat, for 20 minutes. Drain.
- Put the quinoa/amaranth, oatmeal and flax seed milk, and spices in a saucepan over low heat, stirring every now and then until hot.
- Sweeten to taste and enjoy!
- You can make it more liquid by adding water, or thicker by adding more quinoa/amaranth.