grounding date & tahini porridge

Ayurvedic wisdom teaches us how to live in alignment with nature, including our own internal natre, so we can feel and look our best. 

One of the most powerful ways to align with nature, and enhance natural beauty, is to create a regular meal time that mirrors the sun. Our digestive capacity is said to reflect the suns path. When the sun is rising in the morning, its strength is still building - much in the same way that our digestion is still waking up after the night's fast.

Thus, according to Ayurvedic wisdom, breakfast should be warm, nourishing and gentle on digestion, which is weaker in the morning. Porridge is a perfect example of a gentle and nourishing breakfast, and this traditional dish is enjoyed by myself and my children most days in our home. 

Oats can be difficult to digest for some, and I personally find them a little heavy on their own. In this case, the oats can be mixed 50/50 with white basmati or jasmine rice, which makes this dish lighter and easier to digest. 

Grounding Date & Tahini Porridge

Preparation time: Approx. 20 - 30 mins

Serves 2

Ingredients

1/2 cup basmati rice (rinsed until the water runs clear)

1/2 cup steel cut oats

1 tbsp ghee (or oil of choice)

1/2 tsp grated ginger

Seeds from 2 cardamom pods

1/8 tsp fennel seeds

Pinch of mineral/ rock salt

2 x medjool dates pitted and chopped or a handful of dried raisins

2 tsp maple syrup or honey

1 tsp tahini (optional)

To cook

Warm the ghee in a pot then add the ginger, fennel seeds, cardamon seeds and salt. Stir until the aroma comes up, then add the rice, oats and chopped dates. Stir for another minute, allowing the grains to be coated well in the ghee. Add filtered water, to cover about 2 cm over the grains. Cook on low heat for 20-30 minutes, or until the rice and oats are very soft. For a sweet topping, mix 2 tsp of maple syrup or honey with 1 tsp tahini and a touch of filtered water- drizzle on top once the porridge has cooled sufficiently.

Tips & Notes

I choose to use steel cut oats because they have been the least processed, and therefore contain more prana. Regular organic oats can also be used, however quick oats are not recommended as they have been more heavily processed. Remember that agni (our digestion) likes us to stay ‘as close to nature as possible.’ To make steel cut oats easier to cook, I like to blend them very slightly or soak them overnight. I’ve found that the fresher the oats, the better they cook - so always choose fresh. Rice can also be soaked and rinsed for easier digestion. If you top your porridge with honey, make sure it has cooled to below 37 degrees celsius (honey becomes toxic when heated).

This recipe is provided for your inspiration, please adjust ingredients to suit your season and individual needs.

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