- Black rice (preferred) or crushed white rice, 1 cup washed
- Dry mung beans, 1 cup soaked overnight
- Black sesame seeds, 1/8 cup
- Chia seeds, 1/8 cup
- Goji berries ¼ cup
- 2″ ginger, sliced thinly
- 1 carrot, sliced thinly
- Coconut milk, ½ cup
- 5 cups of water
- Pinch of sea salt
- 1 tsp. of turmeric
- 1 tsp. of cinnamon
- 1 tsp. of cardamom
- Almonds, pecans, walnuts – preferably whole and toasted (or sprouted)
- Blueberries, raspberries, marionberries, blackberries, strawberries
- Herbal powder
Soak the dry mung beans for five to six hours, preferably overnight. Discard the water.
Combine the mung beans, black sesame seeds, chia seeds, goji berries, sliced ginger, sliced carrot, and coconut milk with five cups of water in a big pot and bring to a boil. Add the sea salt, turmeric, cinnamon, and cardamom, and let it simmer with the lid off for an hour to an hour and a half. This should reduce the water to about three cups, and allow the rice and mung beans to completely liquefy. The more mushy the consistency the better. This can take quite some time, so if you have a pressure cooker this may be easier to use.
At about fifteen minutes from the end, add the toppings so they warm up and add their flavor to the entire porridge. Now also take the herbal powder. It’s up to you whether you’d like to mix it into the individual bowl of porridge or add it to hot water for tea. It should taste relatively okay.
This porridge can easily be reheated for two days if kept in the fridge. Just add a little water or coconut milk in order to make the consistency more runny. A spoon should NOT be able to stand up in the porridge.
Credit to Beth Griffing, LAc, for sharing this recipe with me!