Earl Grey Buckwheat & Quinoa Porridge
6 tablespoons [90 ml] white quinoa, rinsed and soaked in water 10-12 hours
6 tablespoons [90 ml] buckwheat groats, rinsed and soaked in water 10-12 hours
1 1/2 cups [360 ml] almond or oat milk (or other milk of choice)
3 tablespoons [42 g] butter, ghee, MCT or coconut oil pinch of sea salt
1/2 vanilla bean, seeds scraped out or 2 teaspoons [20 ml] pure vanilla extract
3 cardamom pods, seeds crushed or 1/8 teaspoon [.6 ml] ground cardamom
2 bags earl grey or black chai tea
seasonal fruit: pears, apples, figs, berries or pomegranate seeds drizzle of maple syrup toasted sunflower seeds, pumpkin seeds or nuts sprouted granola cherry or other fruit preserves heavy cream or milk of choice
Pour buckwheat and quinoa in a glass 2-cup [480 ml] measure. Add filtered water to meet the 2-cup [480 ml] line. Allow to soak 10-12 hours.
Rinse and drain the soaked buckwheat and quinoa. Combine in a medium saucepan together with the milk, butter, salt, vanilla seeds and crushed cardamom. Carefully hang tea bags over side of pan into milk mixture.
Bring to a boil, then lower heat to low setting. Gently simmer for about 15-20 minutes until most liquid is absorbed. Add more milk as desired. Serve immediately with toppings of choice.