This grain cereal is the #1 healing dish in Ayurveda. When recovering from illness, or from a big meal earlier in the day, kanji is easily digested and nourishing. The classic recipe is simple by design – when digestion is weak, simple food is easiest to digest. You can make a pot and heat a portion as needed.

Ingredients                                                               4-6 Servings

• 1 cup white basmati rice, rinsed (or if your digestion is healthy, you can try quinoa, millet, amaranth, buckwheat, or oat groats for variety)
• 8 cups pure water
• ¼ tsp each of turmeric, ginger powder and salt (look for mineral-rich salt like Himalayan pink salt, or “Real Salt” brand)

In a large pot, bring the water and spices to a boil. Add the grain and return to a boil, then turn down to low. Cover, and simmer for 1 hour, until the grains break down a bit and lose their shape.

Additions

Before cooking, add the following…

• If congested, wet cough, sinus drip, or in spring: 1 tsp fresh grated ginger and/or ½ tsp fenugreek seeds or powder

• If cold, or in winter: ½ tsp ground cinnamon and/or ½ tsp cumin powder

• If high internal heat/acidity, or in summer: 1 teaspoon fennel seeds

• If weak digestion, or in fall: ½ teaspoon cardamom, 1 tsp ginger powder, and 1 tsp cinnamon

• If desiring more sweet: 1 Tablespoon raisins or 2 chopped dates + pinch cinnamon

After cooking, you can add one of the following…

• Ground flaxseeds, hemp seeds or chia seeds
• Ghee, or coconut oil
• Salt or black pepper to taste

If digestion is strong, make a creamed cereal by adding to one serving ½ cup warm milk (either cow, goat, almond, or oat) and blending to desired creaminess.