Free Healthy Recipe - Porridge with Stewed Rhubarb and Ginger

Low GI

A breakfast like this combines all six tastes to make a complete meal and help digestion. As well as qualities that are warming, grounding, calming, slightly heavy and moist, to suit both vata and pitta doshas. This breakfast could also suit a kapha type but you would have to omit the milk and replace with water, and perhaps swap the oats for a lighter grain such as rolled rice.

1½ cups boiling water
1 pinch sea salt
1 bunch rhubarb, trimmed and stalks cut into 3 cm pieces
½ tbsp ginger, grated

Put oats and boiling water into a medium saucepan and stir to combine. Let oats sit for 10 minutes. Add the remaining ingredients to oats in the saucepan and stir again. Bring slowly to boil over medium heat then reduce the heat to a simmer. Cook for 10 minutes stirring often. Remove from heat, cover and let stand for 2 minutes before serving. Serve with warm milk and stewed rhubarb and ginger.

To make the rhubarb
Trim and wash the rhubarb stalks. Place all the ingredients in a heavy-based saucepan and simmer over low heat until soft and tender, approximately 7-10 minutes. Set aside to cool. The rhubarb will keep in a covered container in the fridge for 3-4 days.

Lyden Vitality 2008

Makes 2 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 25 mins
Ready in: 30 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1605 kj
Calories 384 kcal
Fat 9.3 g
Saturated Fat 3.9 g
Total Carbohydrate 58.3 g
Total Protein 11.7 g
Fibre 8.8 g

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