We want to share this awesome breakfast recipe with you from one of our past guests Avanti Kumar Singh, Ayurveda Expert and MD. Her mission is to share Ayurveda with you, integrating the ancient wisdom of Ayurveda with the best of Western medicine. Here is Dr. Singh’s WEBSITE, where you can learn more about her podcast, courses and book.

After a good night’s sleep, your digestive fire, or agni, is weak at the beginning of the day and must be rekindled with light, warm food. This supports more efficient and complete digestion, metabolism and nutrient absorption by the body.

According to Ayurveda, the qualities of this recipe are warm, oily and moist. Thus they counter-balance qualities of increased air/space (Vata) which predominate in winter. Try a bowl during colder months to help you feel nourished, whole and grounded.

Servings: 2
Prep Time: 5 Minutes
Total Time: 20 Minutes

In a small saucepan, combine water and quinoa. Bring to a boil, reduce to simmer and cover. When the liquid has been absorbed, remove from heat and set aside.
While the quinoa is cooking, soak almonds and raisins in water- in separate bowls.
**I cook my quinoa in a rice cooker (the same way as white rice) and soak my almonds/raisins while doing my morning routine!
Drain almonds and roughly chop.
In a small pan, melt coconut oil and add nutmeg and cardamom. Stir until fragrant. Then add chopped almonds for 2-3 minutes, just long enough to barely start to brown. Then immediately add coconut oil/spice/almond mixture to quinoa. Toss and then add remaining ingredients (drained raisins, coconut, apple) and combine well.

Thank you so much for letting us share this Dr Singh, we look forward to more recipes and insight in further blog posts!