Power Porridge (10 servings)

1 can Eden Organic navy beans

1 can Eden Organic pinto beans

1 can Eden Organic black eyed peas

2 large organic onions

8 organic garlic cloves

1 cup Lundberg organic sprouted brown basmati rice

½ teaspoon organic turmeric

½ teaspoon organic saffron, ground

1 tablespoon Himalayan salt or Redmond’s Real Salt

1 tablespoon ground organic black pepper

12 cups organic vegetable broth

2 cups fresh organic cilantro, chopped

1 cup fresh organic Italian parsley, chopped

1 cup fresh organic dill, chopped

1 cup fresh organic scallions, chopped

8 cups fresh organic baby spinach, chopped

¼ cup white wine vinegar

Using a strainer, drain and rinse the cans of beans and peas; then set aside.

Chop the onions and garlic cloves, and set aside.

In a large pot, add the vegetable broth, navy beans, pinto beans, black eyed peas, brown rice, garlic, onions, turmeric, saffron, salt, and pepper; bring to a boil and let simmer for 45 minutes. Then add the cilantro, parsley, dill, scallions, baby spinach, and white wine vinegar; cook for 45 minutes.

To serve, ladle the porridge into bowls.

Kevin Khalili