Autumnal red grape couscous: a fruity and vitamin-rich breakfast

In autumn we look forward to an easily digestible breakfast, of course warm and cooked with effective spices!

Autumn time is Vata time! At this time of year, Ayurveda recommends a warming and nourishing diet, regular exercise, adequate sleep and avoiding raw and cold meals. Breakfast in particular should be warm and cooked so that we can digest it well. Ayurveda primarily uses spices to strengthen digestive power.

Ingredients for 2 people:

• 6 tbsp whole grain couscous

• 4 tbsp almond flour

• approx. 500 ml water + 200 ml unsweetened soy milk

• 2 handfuls of juicy red grapes

• 15 almonds chopped or flaked almonds

• 1 tbsp sunflower seeds

• 1 tbsp ghee

• 1/4 tsp turmeric

• 1/2 tsp Ceylon cinnamon

• 1/4 tsp cardamom

• 1 pinch of clove powder

Preparation:

1. In a pot, mix the couscous with the almond flour and pour in hot water and soy milk. Stir with a whisk and bring to the boil again. Then let it steep for 10 minutes with the lid covered.

2. Meanwhile, heat the ghee in a small pot, roast the nuts and seeds for a few minutes, then add the spices and the halved grapes and roast them briefly. Be careful not to let the spices get too dark. Deglaze with a little water and let it simmer a little on a low level.

3. Sweeten as desired.

Our Ayurveda tip:

Your liver loves balanced meals made from complex carbohydrates, plant proteins and healthy fats because this keeps your blood sugar levels stable. Would you like to support your liver health with Ayurvedic bitter plants? Shodana - Balance through cleansing has a metabolism-stimulating, liver-toning effect and keeps blood sugar stable.