Fruit in season is a lighter choice for breakfast when cooked and spiced to support Agni. Cooking starts the digestive process and spicing also provides a balance of tastes.
The serving size can be that of your two open hands.
1 Tbs ginger ghee
1 tiny pinch mineral salt
1-2 whole cloves
1 tsp raw carob powder
1/2 tsp cinnamon powder
2 apples and 1 pear chopped evenly
1/4 cup raisins or sultanas
1 cup Filtered water
1. Heat ghee in a small pan and simmer the salt, coves, carob and cinnamon until aroma is present.
2. Add apples and pear, raisins and stir to cover with the ghee and spices.
3. Add water, stir, cover and simmer until the apples are tender and can be pierced easily with a knife.
4. Turn off the heat and let sit for 5 minutes before serving.
Other Spiced fruit ideas:
Berries & fresh orange- try anise and vanilla powder for spices
Apricots, figs & prunes- if using dry fruits make sure you soak the fruits for at least 4 hrs or overnight
Either just pear or just apple with raisins, and try other spices like cardamom pods, fresh grated ginger or turmeric root, nutmeg, allspice.
Serve on its own or on top of your favourite porridge 🙂
Recipe by Debora Galvin