Of the three doshas in ayurveda, pitta handles wheat the best. This is because they tend to have such good digestive fire—a quality required to break down heavy or sticky foods that contain gluten. Pitta's digestion can be so good, in fact, that sometimes it needs a little cooling down. Gentle spices like coriander, mint, and rose do the trick in that department, while adding beautiful flavor and color. Adding a tablespoon or two of seeds to this dish helps boost the overall protein content.
- 1 C water
- 1/4 C Bob's Red Mill Creamy Wheat Farina Hot Cereal
- 3 T whole dairy, coconut, or almond milk
- 1 T coconut sugar or maple syrup
- 1 tsp ghee, unsalted butter, or olive oil
- 1 T of your favorite raw seeds, such as hemp, sunflower, or pumpkin seeds
- 1/4 tsp ground coriander
- 1/4 tsp dried mint or 1/2 teaspoon chopped fresh mint
- 1/8 tsp ground dried rose petals, optional
In a small saucepan over medium-high heat, bring the water to just below a boil. Remove the pot from the flame briefly, and slowly add the cereal, stirring constantly as you do. Return the pot to the flame and bring to a boil. Lower the heat to simmer, and cook for 2 to 3 minutes, or until the cereal is thick and creamy. Give it a good stir so it doesn't stick to the bottom of the pot. Serve with milk, coconut sugar, ghee, hemp seeds, and spices.
Recipe copyright Talya Lutzker and Talya's Kitchen, 2014