This is a great make-ahead breakfast that you can prepare the night before and just heat it up in the morning. Since the rice is soaked overnight, it softens it up enough so that it has the consistency of porridge and cooks quickly. It’s loaded with fiber, protein and antioxidants so it will keep you full!
1 1/2 cups cooked brown rice
3 cups coconut milk
1 tsp vanilla extract
2 tsp oil
1/2 tsp ground cinnamon
1/4 tsp ginger
1/4 tsp sea salt
4-8 drops stevia
1/2 cup each blackberries, raspberries, strawberries, blueberries
2 tbsp water
1/4 tsp ground cinnamon
6 drops stevia
1/2 tsp vanilla extract
1/4 cup pomegranate juice (or add more water to reduce sugar)
2 tbsp chopped walnuts
Place porridge ingredients in a sauce pot, stir and cover. Put it in the refrigerator and leave overnight.
In the morning, remove pot from the fridge and bring it to a boil over medium-high heat. Once it comes to a boil, lover the heat to medium-low, uncover and simmer for 20 min or until tender.
While porridge is cooking, combine all the compote ingredients except walnuts in a pot. Cook on medium for 5 minutes.
Serve porridge with berry compote and walnuts.
Recipe adapted from recipes for repair