You can use quinoa or buckwheat for this recipe. I prefer buckwheat as it is the least starchy of all grains.

1. Pre-cook quinoa or buckwheat

2. Add 1⁄4 cup of water to pot.

3. Add cooked buckwheat or quinoa and bring to a boil.

4. Add flax seed milk until soupy.

5. Add 1 heaping scoop of pea protein

6. Stir

7. Turn off heat and add 3 t. of cinnamon, 1⁄2 t. of cardamom, 1⁄4 t. of nutmeg to taste. 8. Add 2-3 T. of macadamia nut oil.

9. Add chopped walnuts. Serve with blueberries, blackberries, and/or raspberries.

10. Nutritional information: omega 3 is good for the joints and skin, macadamia nut oil has omega 3 and 6, balanced; 1 to 1; Walnuts are good for constipation, libido, & the brain; cinnamon and cardamom are good for the joints; nutmeg is good for edema and fluid in the joints.

11. NOTE: I use Tru Roots organic pre-washed quinoa. I cook about 1 1⁄2 cups of quinoa in a rice cooker or pressure cooker and only take out only what I need (about 1 cup or 1 and 1/2 cups) when I make the porridge. I refrigerate the rest of the quinoa. This is good for at least 4 batches of porridge.

Recipe credit: Soha of Perfect Pair 4 Balance