William took over my yoga mat the other night and started doing weird yoga-esque stretches I’ve never seen before. I’m certainly no yoga expert, but I think he was making them up. When I inquired about this new foray into brief stretching, he started talking about helping out his Qi (sounds like chee), which in Traditional Chinese Wisdom is the circulating vital energy or life force within us.
Around our house, I talk about Qi all the time, especially as it relates to mental clutter, anger or frustration, and digestive unease–basically whenever I notice something is personally out of balance. William is just about the only one I talk about Qi with, and having him suddenly spout my words back at me was a moment of startling clarity. As it turns out, when we spend enough time with someone, we begin to believe and do the same things as each other. I guess that’s why he also wanted only a big thrown together “beans and rice salad” for his weekly meal contribution recently, instead of the more typical tacos, pasta, and pizza fare.
It all makes me wonder, what little practices and sayings am I picking up from him (and others) that I haven’t noticed?
Superseed Porridge with Rhubarb, Blood Orange + Tahini, serves 1
I eat more oatmeal than my old horse but have also been experimenting with a good mixed grain/seed porridge combination these past few months. I’ve finally found one I like. It includes a few of the pseudo-grains/seeds I’ve been trying to enjoy more of including amaranth and buckwheat. They are wonderful and nutritional heavy-weights, but have strong, distinct flavors that can overwhelm all on their own. I leave out what we consider true seeds from the actual mix as I like to add ground sesame, flax, sunflower, pumpkin, hemp, chia, or tahini as the whim strikes, and I expect you will as well. Sometimes I add in an adaptogen like ashwagandha or maca powder, which I’m eagerly learning more about in my herbal medicine classes for their ability to help us adapt to stress. That’s a highly individual thing, however, and I recognize that simply making a good morning meal and eating it mindfully at a table is a vast improvement for many of us. I’ve tried this porridge mix with a number of flavor combinations throughout the seasons, but the one I love right now is heavy on the rhubarb with blood oranges and tahini.
Super Seed Porridge Mix, makes 10 1/3-cup servings
2 cups old-fashioned oats, gluten-free if necessary
2/3 cup quinoa flakes
1/2 cup amaranth
1/2 cup buckwheat
- Mix together and store in a container of choice. When ready to cook, use 1 cup water to 1/3 cup grains for each serving.
Rhubarb, Blood Oranges + Tahini Porridge
rhubarb sauce, as much or as little as preferred
1-2 tsp. tahini
1 cup water
1/3 cup porridge mix
1 blood orange, sections separated and roughly chopped and a little zest stirred in.
sweetener, to taste
- I stew the rhubarb into a sauce or compote ahead of time. Including chopping and prep, it takes no more than 20 minutes. Simply chop a few stalks of rhubarb roughly and then add to a small saucepan along with a small splash of water. Cook over medium high for a few minutes until it becomes a sauce. Unlike a lot of people, I don’t add sugar to the sauce and instead leave it tart. I’ll add a sweetener of choice to whatever I mix it into and adjust as needed. If I feel like getting fancy, I’ll stir in a little vanilla or orange zest.
- Then boil the one cup water and whisk in the grains in a small saucepan. Cook until it becomes a porridge, and stir in the rhubarb sauce and tahini in the last few minutes, until warm.
- Finally, add in a little orange zest and the orange sections in the last minutes, as their Vitamin C is heat sensitive and easily lost in cooking. Add sweetener of choice to taste.
- All in all, this is more of a weekend porridge—or as I’ve taken to doing, it can be easily made up the night before. I cook the entire thing save the blood orange, and then pour into my serving bowl and let it chill overnight in the fridge. The next morning, I simply reheat in the microwave and stir in the orange and orange zest and I’ve got a fancy start to an otherwise busy morning.