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Āyurvedic Oats

Cooking fresh food is one of the most important ways we can nourish ourselves. And what is easier to make than porridge? It is an important teaching in Āyurveda, especially if we are cleansing and vulnerable to imbalances. Left over foods and meals that have been stored for long periods of time loose their 'prana' or life force. They also contribute to the build up of toxins in the body. 


Eating locally sourced produce can be one of the best things you can do for your immunity and overall wellbeing.

This is a favourite recipe of mine for breakfast. It is warming and can actually be eaten all year round (if we mix up the spices). This recipe however is specific to this time of the year.


Rae x

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The recipe

What you will need:

  • 1 1/2 cup rolled oats- gluten free 

  • 3 tbsp ghee (3-4 tbsp.)

  • 5 date pitted medjool dates (a handful)

  • 1/2 cup slivered almonds

  • 1 dash cinnamon

  • 1 dash turmeric, powder

  • 1 cup water 

  • 1 cup of nut mylk

  • 1 tbsp maple syrup (or honey - super important to add the honey after you serve your porridge not when it is cooking or you will loose all of its benefits)

How to make it:


  1. Grind grains in food processor until finely ground.

  2. Heat the ghee on low heat until bubble starts forming. Add turmeric.

  3. Add the grains and cinnamon. Fry in ghee for about 5 minutes or until golden.

  4. Add almonds and dates and fry together with grains for 2-3 minutes.

  5. Add the water and nut mylk and stir well. Lower temperature to a simmer and let cook for 15-20 mins.

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