Almond Milk Porridge with Ashwagandha and Spiced Pear
Ingredients
- 1 cup of freshly made almond milk
- 1/2 cup of oats
- Pinch of Himalayan salt
- 1/4 tsp of vanilla
- 1 tsp of Ashwagandha
- A handful of overnight soaked almonds
- 2 tsp of coconut sugar
- 1 pear
- 1 tsp of cinnamon
- 1/4 tsp of vanilla
- 3 crushed cardamom pods
- 2 Tbs of water
Preparation
Cook the oats in almond milk with salt and vanilla for just a few minutes until desired texture.
Turn the heat off, add ashwagandha and stir.
Mix the coconut sugar together with the almonds in a pot and bring to the heat until the sugar melts, stir and let caramelize for about 30 seconds, then remove the caramelized almonds from the pot and set aside.
Chop the pear and add it to the pot used for the almonds, add the water, cinnamon, cardamom and vanilla, and stew for about 2-3 minutes, then remove the pods before serving.
