sweet (grains, nut milk, coconut, cinnamon) salty (salt), sour (unsweetened berry sauce) bitter (turmeric) pungent (ginger, turmeric, chia seeds) astringent (berry purée, turmeric)
Although consistency is a matter of personal preference, soupy foods are a wonderful way to rehydrate in the morning and healthy for digestion in general. Garnish with fruit or fruit sauce, toasted coconut, chopped nuts, and coconut whip or drizzle.
For 2 servings:
1 1/2 to 2 cups, or more, of water
2-6 pitted dates or figs, depending on desired sweetness
1 cup of cooked brown basmati rice or millet
1/4 teaspoon turmeric
1 teaspoon grated ginger, or to taste
pinch salt, if rice isn’t already salted
1/4 teaspoon cinnamon
2-3 tablespoons nut cream (see recipe below)
toasted coconut to garnish, optional
tart cherry purée (or other fruit) to garnish, optional
coconut whip, optional (recipe in mini cookbook)
Put the water and dates or figs in a blender and process on high to puree.
Put the grains, date/fig purée, turmeric, ginger, and salt, in small saucepan and bring to a gentle boil.
Simmer for about ten minutes; add more water as necessary. The cereal should be a deep, but not fluorescent, yellow at this point. If you'd like more color, add very small amounts of turmeric, allowing at least a minute to simmer and activate before adding more as the color deepens as it heats.
Stir in the cinnamon and nut cream.
Pour into bowls and garnish as you wish.
Nut Cream
1 cup nuts, preferably soaked and dehydrated
1 cup water, or as needed
2-4 dates, optional
1/4 teaspoon salt, or to taste
Put all ingredients in the blender and process on high until very smooth, adding small amounts of water as needed. Taste and adjust flavors to your preference. Store refrigerated for up to a week, or freeze in small jars or ice cube trays.