A rich source of alkaline protein, antioxidants, anti-inflammatory
flavanoids, healthy omega 3s, alkaline minerals and more from the quinoa; anti-clotting and anti-microbial compounds in the cinnamon; antibacterial, heart healthy nutmeg; more anti-inflammatory action and alkaline minerals from the cloves AND lots of fibre all round!
Preparation Time: 8 minutes
1 cup of dry quinoa (pref organic)
2 cups of water (pref alkaline)
1 stick of cinnamon (or 1/2 teaspoon)
1 1/2 teaspoons ground ginger or 1 inch piece of fresh root ginger finely grated
1/2 teaspoon ground nutmeg (pref fresh grated)
1/2 cup of coconut cream or milk (depending on how creamy you want it)
1/2 lemon skin grated (or lime)
1 vanilla bean pod or vanilla essence
Sprinkle (half a handful) of assorted nuts and seeds to your liking
Optional: coconut yoghurt
Optional: cloves, ground
Optional: 1 grated apple (if transitioning)
1. First prepare the quinoa to the packet instructions.
2. Once the quinoa is cooked and drained, add it back to the saucepan and stir in the chai spices (cinnamon, ginger, nutmeg and cloves if you’ve done them in a pestle and mortar) and add the coconut cream or milk and throw in the scraped out vanilla pod (or add the drop or two of vanilla essence). You can pick either the milk or cream depending on how creamy and thick you want it.
3. When it’s ready, grate in the apple if you’re using it – right at the end.
4. Warm through and then serve in a big bowl. To serve, add the lemon rind grated onto the top and sprinkle with extra ground cinnamon. Finally throw on the seeds and nuts (I recommend sesame seeds with this especially).
As an indulgent extra, you can also serve with a dollop of coconut yoghurt, which is alkaline and JUST DELICIOUS!