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Chef Lee Gross, consulting chef at M Café in Los Angeles, is an expert in macrobiotic cuisine—he’s so good that Gwyneth Paltrow recruited him to be her personal chef. As the father of two little girls, ages 4 and 6, he always wants them to start the day with a hot, nutritious breakfast.
1 cup rolled oats
1/4 cup quinoa flakes
2 tablespoons amaranth
2 1/2 cups water
pinch sea salt
1 cup almond milk
1 small banana
1 tablespoon flax oil
1 tablespoon dark (grade B) maple syrup
1/4 teaspoon vanilla extract
1. Place the grains and water in a small pot, bring to a boil, add salt and reduce heat. Simmer, stirring occasionally for 10 to 15 minutes until the porridge thickens.
2. Banana milk can be made with fresh or frozen bananas and whatever milk you prefer. We like frozen bananas, since they help cool the hot porridge. Blend with milk, flax oil and vanilla extract.
3. Top porridge with sweet, frothy banana milk.
4. Add more toppings as desired, like cinnamon, raisins and fresh berries.