Ayurvedic Breakfast recipes
Kochbuch "Himmlisch Kochen und Leben im Einklang mit dem Veda"

Olga’s Ayurvedic Breakfast Porridge

Makes 1 serving

  • 200 ml whole milk or 100 ml cream and 100 ml water
  • 4 tbsp freshly ground spelt meal
  • 2 tbsp dried fruit
  • ½ tsp ghee
  • A pinch of ground ginger
  • A pinch of ground cinnamon
  • A pinch of ground cardamom
  • ½ tsp brown sugar

Breakfast Porridge with Rice Flakes

Makes 2 servings

  • ½ L whole milk (for Vata or Pitta types ½ cream and ½ water, for Kapha types ½ whole milk and ½ water)
  • 6 tbsp rice flakes
  • 2 tbsp raisins
  • 1 dried fig, chopped medium-fine
  • 1 tbsp Almond Drink or 4 almonds, soaked overnight, then peeled and pureed
  • 2 pinches ground cinnamon
  • 3 pinches ground cardamom
  • 1 tbsp ghee

Ayurvedic Breakfast Recipes

From an ayurvedic perspective, breakfast should be a warm meal. Here are two delicious recipes from Ayurveda chef Frank Lotz, both of which are easy to prepare and digest. Depending on your taste, you can refine them with ayurvedic herbs and spices to further support your digestion.

The recipes ideas come from Frank Lotz’s cookbook “Heavenly Cooking and Living in Harmony with the Veda”. If these Ayurveda recipes leave you wanting more, you can order the book in the shop on our website.

 

Olga’s Ayurvedic Breakfast Porridge

Preparation: approx. 10 minutes
Olgas ayurvedischer FrühstücksbreiHeat milk, dried fruits and ground spelt in a pot while stirring. Add ghee and spices and bring to a brief boil.  Simmer on low heat for three to five minutes, depending on whether you like the porridge to be thick or thin.
You can prepare this breakfast porridge with any type of grain. Let ground grain soak in water for 30 minutes before cooking. You can use sultana raisins, dried figs, dates, apricots or prunes, as desired. A good choice of spices includes star anise, anise, fennel and turmeric. Go ahead and experiment!

Breakfast Porridge with Rice Flakes

Preparation: approx. 20 minutes
Frühstücksbrei mit ReisflockenHeat milk in a deep pot at low heat. Add rice flakes, stirring continuously. Add ghee and spices as well as the dried fruits and almonds. Cook until porridge thickens (5-10 minutes). If you prefer a thinner porridge, add another cup of milk.
As a variation, you could use grain flakes, although they require a longer cooking time than rice flakes or freshly ground spelt meal, ground oats or wheat meal. You can also add other dried fruit as desired. We suggest you try cinnamon, cloves, ginger/cinnamon, allspice, star anise, or saffron and cardamom as spice variations.