A few months ago I was at a yoga retreat weekend with the amazing teacher Bridget Woods-Kramer. I arrived a bit early to indulge in the breakfasts in the new café. What is on offer is no longer freshly squeezed juices, but rather “cold pressed” juices. “Have you heard of cold-pressing?” the man at the counter asks? “It doesn’t heat the fruits and veg with the blade so more nutrients are preserved.” Interesting. They are all in bottles in the refrigerator. I indulge in a “Sunshine Nectar” consisting of orange, grapefruit, red pepper, ginger, turmeric and orange blossom. I am informed that this juice is both invigorating and anti-inflammatory and will improve my digestion and circulation. It is delicious, but perhaps because it’s been sitting in the fridge it doesn’t have the same fresh squeezed taste; or maybe its the complete lack of pulp that I’m missing. Also intriguing in the refrigerator was the selection of “vibrated water.” Vibrated water? What? This water is not only flavored but is “vibrated” by having different stones in the water jug. For example, there is a jug with the stone Ammonite. The fortunate customer partaking in such water will benefit emotionally from its qualities of self-determination, responsibility, and trust. The list goes on.
The most amazing breakfast indulgence was the raw oat and chia seed porridge, with rose water, lime and cardamom and topped with toasted almonds. Simply amazing. The man at the counter said he made it fresh that morning. I inquired how. “With love and gratitude.” Okay, so it was clear he wasn’t going to let me in on any recipe’s secrets. I find a few recipes online and begin to experiment.
This one can be made before you go to bed at night to start your morning right:
Oat and Chia Seed Porridge with Lime and Rose Water
1/4 cup of rolled oats
1 Tbsp. chia seeds
2/3 cup milk of your choice (I use almond)
1 tsp. raw honey
1/4 tsp. ground cardamom
1/4 tsp. lime juice
¼ tsp. rose water
Toppings – toasted almonds (optional)
1. Add all of the ingredients except the almonds to a glass jar with a lid and mix well to combine. Leave in the refrigerator overnight to thicken.
In the morning, top with toasted almonds. Indulge.