Winter has slowly set in. Time to boost immunity to fight against the oncoming flu season. Apart from Vit B and C, we need good supply of beta carotene and protein.
Not to forget the fact that we need to protect our myelin sheath( the protective covering that insulates our nerves and prevents nerve degeneration) as well in winter.
That's the reason I have used coconut oil.
Made this vegan and gluten free porridge for lunch.
I used sprouted rice and some quinoa.
Sprouted rice has 4 times more Vitamin B, fiber and amino acids compared to regular rice.
It's easy to sprout rice. Soak the rice for atleast 3 days changing water everyday. Then dry them out on oven trays either in sun or in dry places.
Short grain rice, brown or white work best.
In winter, best to buy GABA rice,since weather doesn't permit sprouting.
1/2 cup sprouted rice
4 tbsp quinoa
1/4 cup white bean
1/4 tsp turmeric
1 tsp black pepper powder
2 tsp cumin
2 tbsp coconut oil
1 inch ginger grated
3 dried organic red chillies broken into halves.
Salt to taste
1/4 cup freshly chopped cilantro
The white bean needs to be soaked overnight and thoroughly washed.Also soak the rice and quinoa for about 30-45 mins.
In a heavy and deep bottomed pan, add the coconut oil. Heat the oil for about 30 seconds, splutter the cumin, add the red chillies and mix in the rice and white bean.
Add 3 cups water,Grated ginger and boil on medium flame. Add more water if needed.
Porridge is done when white bean and rice fluff and soften. Stir in Salt and garnish with pepper and cilantro before serving.
For a variation, add 1/3 cup cooked pumpkin cubes,or carrots, broccoli etc.
It's vegan and gluten free.
Serve hot.
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