Just about every Monday morning when we are not on retreat, you will find Everyday Creamed Grain Cereal with Cranberries on the breakfast table. It offers a tasty way to use up left-over grains. The ingredients can be adapted to the season and what is in the kitchen.
This recipe is taken from a beautiful Ayurveda cookbook written by Kate O’Donnell. In the current yearlong retreat we are focused on food. In the focus write-up there is reference to Ayurveda as it hypothesizes that not only the purity of what we eat is important but also the state of mind as we consume it. A bow of gratitude to a practice that supports dropping the conversation and limiting distractions not only at the table! Maybe laughter is the most important spice we can use.
In gassho,
Sequoia
Everyday Creamed Grain Cereal with Cranberries
(modified from Everyday Ayurveda by Kate O’Donnell)
Serves 8
8 cups cooked grain of choice
4 cups soymilk or dairy
¾ cup dried cranberries
8 tsp. Everyday Sweet Spice Mix – recipe below
In a small saucepan, combine the cooked grain, soymilk, dried fruit and spice mix. Cover and warm the mixture on medium-low heat for 5 minutes. When it begins to steam, turn off the heat and use a blender or food processor to cream the cereal to the consistency you want – either smooth or still with some whole grains to look at and chew on. Do not over-blend as this will give the cereal a gummy texture. Transfer to a breakfast bowl for serving.
Seasonal Grains:
Spring: Amaranth, rye
Summer: Quinoa or barley
Fall: Oats or bulgur wheat
Winter: Oats or bulgur wheat
Sweet Spice Mix
Makes ½ cup
4 Tbsp. cinnamon
4 Tbsp. ginger powder
2 Tbsp. cardamom powder
Mix together and store in a sealed container.