Macrobiotics crept up on me. My doctor told me about it during an appointment a few years ago, so I took a cooking class. I didn’t know what to expect, but I discovered that I liked it. A whole lot. I started to practice in the kitchen, slowly building a repertoire of dishes I loved. It was interesting and playful and tasty. Last February, Warren Kramer came to do a series of lectures, and I left them feeling on fire, curious and excited. So excited that when I was faced with choosing a new career I found myself contemplating macrobiotics. Indeed, the power of food had snuck in and taken hold. It felt good, right and I wanted to share it. Two months later the car was packed and hubs was dropping me off in the Berkshires to take The Macrobiotic Leadership Program at The Kushi Institute.
The months in between then and now have been filled with travel and learning. From the three months at the Kushi Institute, to Calgary where I cooked macro for my family for 2 weeks. From hubs and I driving through the Rockies to spend a few days catching up with long unseen friends in idyllic Summerland, British Columbia to ferrying across to Vancouver Island. (The makings of a mid-winter blog escape?) Life definitely has been an adventure, and I am grateful. I learned a lot cooking for my family, and fell in love with seeing people you care about really enjoying healthy food. My Dad has been asking for this recipe since I left Calgary in August so finally I sat down (procrastinator) all ready to e-mail it to him, then had the thought that maybe you’d like this too. Nothing too fancy, and easily adapted to your own personal taste, it’s a simple porridge I made for breakfast one morning this summer. Dad- this one’s for you.
Quinoa Porridge for Dad (makes 2 small servings)
(If you want larger, or smaller portions, the ratio for the porridge here is 1 part quinoa to 4 parts liquid)
1/3 cup Quinoa
1 cup Water
1/3 cup Apple juice
Cinnamon- a few shakes, to taste
1/4 tsp Vanilla- optional
Brown rice syrup or maple syrup to taste- optional
Amasake, rice, almond or soy milk. Whatever you have on hand. Each will have its own distinct flavour. I used hazelnut amasake here.
Rinse the quinoa. Heat a pan over medium high heat. Add the quinoa and keep it moving around the pan until it starts to dry out. Reduce the heat and keep stirring until it turns a bit golden and releases a toasty nutty smell.
Meanwhile, bring a pot of lightly salted water to boil.
When the quinoa is all toasted (it should no longer stick to the stirring spoon) add it to the boiling water. Cover and cook over medium low heat for approximately 30 minutes, until most of the water is evaporated. This can vary depending on time of year and climate. If after 30 minutes there is lots of excess water, just keep the lid off and let the water content boil down.
Stir in the cinnamon, and the optional additions. You can add in the milk of your choice here, or you can pour it over the quinoa porridge in a serving bowl.
Garnish with fresh berries, apples or pears (raisins also play nicely- rinse them and add them in earlier on in the cooking process) or enjoy on its own.