Butter, Flour & Milk Porridge
by Asaf Feit | Breakfast, Butter, Cold & Oliy, Decrease Pitta, Decrease Vata, Decrease Vata-Pitta, Dinner, Fall, Hard to Digest, Heart Yin Deficiency, Kidney Yin Deficiency, Liver Yin Deficiency, Milk, Nourishing, Recipes, Slowing, Spring, Summer, Wheat |
Butter, Flour & Milk Porridge
Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins
- 100 / 3.5 gr. / oz. high quality butter Vata - Pitta - - Kapha ++
- 5 Tbs. whole/partially whole fresh wheat flour stone-ground (Vata - Pitta - Kapha ++)
- 1 cup water Vata 0 Pitta - Kapha +
- 1 cup organic cow’s milk Vata - Pitta - - Kapha ++
- Handful of pecans slightly roasted (Vata - Pitta + Kapha +)
- Organic maple syrup Vata - - Pitta - Kapha +
Melt the butter in a medium cooking pot, using a small flame.
Gradually, while constantly stirring, add the flour to the butter.
When all the butter is absorbed in the flour, add the water and the milk.
Keep stirring vigorously with an egg beater until the desired consistency of the porridge is
achieved (usually takes about 2 minutes).
Pour into serving bowls, top with roasted pecans and drizzle maple syrup.
