|10 min||45 min||4|
|4 cup||Water, filtered (to cook wheat berries)|
|1 cup, dry||Wheat berries|
|2 1/2 cup||Soy milk, unsweetened (or any milk you like)|
|2 tbsp||Chia seeds|
|1 tbsp||Coconut oil|
|1 1/4 cup||Frozen blueberries (for blueberry topping)|
|2 tbsp||Maple syrup (for blueberry topping)|
|1 tbsp||Water, filtered (for blueberry topping)|
|1 piece, 1/2-inch||Ginger root (grated; for blueberry topping)|
|1/2 tsp||Lemon juice (for blueberry topping)|
|4 tbsp||Greek yogurt, plain, 2% M.F. (for drizzling on top)|
Bring the wheat berries and water to a boil in a medium saucepan; cover the pot, turn the heat down, and simmer for 45 minutes, stirring occasionally. Turn the heat off and let the porridge sit for an hour (or overnight).
Combine all ingredients for the blueberry topping in a small saucepan over medium heat. Cover the saucepan, bring it up to a boil, and let it cook for 3 minutes, adjusting the heat down as necessary so it doesn’t boil over.
are very high in antioxidants which are so important for immunity