10 Multi-grains Porridge

I heard about the wonderful of 10 Multi-grains porridge lately from one of the article posted in FB. This is the formula of living mentioned by one of a very old monk in Shao Lin Temple. He claimed that he is eating a bowl of 10 Multi- grains porridge per day to maintain his health.

I have been trying to cook this porridge started last week on daily basis except weekend. I brought this to my office and this will be my lunch of the day. Frankly, in order to maintain this as my lunch is kind of difficult as there are ton of delicious food out there in various restaurants 🙂

But I’m trying to make it different everyday just to drive my attention. Today, I tried to cook this with some broccoli, black-eye peas with a pinch of sea salt and olive oil. Not bad! Taste at least not that plain.

According to the scientific analysis from the ingredient of “Ten-Grain rice porrige”, this meal contains over one hundred beneficial nutrients to human health, such as vitamin B group (including B1, B2, B6, B9, B12), vitamin C, A, E, K, D, minerals (including calcium, iron, magnesium, potassium), oligo-elements (including zinc, molybdenum, manganese), enzymes, anti-oxidants, amino acid. The biological function of this meal include removal of thrombus (a clot of blood in vessel), nerve relax, anti-constipation, anti-hypertension, relieve of skin disease, anti-insomnia. The most important issue is that this meal is derived from 100% natural food source. It won’t cause any side effect compared to the current medicine.

The recipe of Ten-Grain rice porridge is as followed:

Ingredient:
Brown rice; Black sweet rice; Millet; Wheat; Buckwheat; Euryales ferox(Foxnut barley); Oat; Lotus seed; Rolled oat; Coix seed (Job’s Tear seed).

Direction:
1. Mix equal amount of each ingredient (as shown above);
2. Wash one cup of grain mixture with water, two times;
3. Add seven cup of water and one cup of clean grain mixture into a saucepan;
4. Boil and stir occasionally;
5. Reduce heat but allow grain mixture to remain at a brisk simmer;
6. Place lid on pan, leaving it slightly open so the porridge doesn’t bubble up and spill over;
7. Continue cooking for additional 2 hr or until all ingredients are completely soft.
8. The porridge is ready to eat. (You may add brown sugar or raisins to modify taste.)