As I was shopping for groceries, I noticed a bag of hominy corn, begging me to take it home with me. So I did.  Several mornings went by and I hadn’t cooked it, because I had completely forgotten to soak the hominy the night before. I was determined to make my hominy and I personally had  to  have it soaked overnight. Reason being, I am more alert….well more like wired…in the mornings.  I can stand in my sanctuary at the beginning of the day and ride out for at least 6 hours, just cooking up a storm. Once I leave my sanctuary, I leave my sanctuary….well… unless I feel the urge to fry some  banana fritters, then I’ll return.

I soaked the hominy overnight and the morning after, I drained the water.. I added it to a clean pot and added fresh water, then brought it to a boil.  I decided to put a twist on my HOMINY CORN PORRIDGE this morning, so I scented it with BASIL. I love herbs and the unique flavors that they contribute. I also added nutrient rich, high quality protein QUINOA, and instead of using flour or cornstarch to thicken it, I added CHIA SEEDS,which is another excellent choice of protein that is  packed with omega 3’s. I had made some almond milk yesterday and deliberately saved the pulp, which was also added to the hominy porridge. Talk about a Powerhouse breakfast!

I make my own homemade vanilla, using Madagascar vanilla beans. I have a new batch which hasn’t completely matured, so I used the vanilla beans instead. I scooped out the caviar and added it to the hominy corn porridge. Once you use vanilla beans, you will have absolutely no desire whatsoever to purchase the imitation vanilla essence.

I also added coconut milk. I used the fresh coconut which I removed from the husk, cut it into bite size pieces, blended it with water and strained it.  Pure coconut milk is fresh and d’luscious and adds deptth of flavor to just about anything.

I have to make this Basil scented hominy quinoa chia almond porridge more often. It ‘s creamy and coconutty and all things healthy.

Basil Scented Hominy-Quinoa-Chia-Almond Porridge
Ingredients
3 cups hominy corn
1 cup quinoa
1/2 cup chia seeds
1/4 cup almond pulp (from making almond milk from scratch)
approximately 12 cups water
4 cups coconut milk
1 sprig basil
3 pimento seeds
2 cinnamon sticks
1 tspn Pink Himalayan salt
1/2 tspn nutmeg
1 tTbsp cinnamon powder
1 vanilla bean or 1 Tbsp of pure vanilla
Sweetener (brown sugar, coconut sugar, honey) or your desired preference

Directions
Soak Hominy corn overnight and discard water in the morning.
Add soaked hominy corn to a clean pot, then add fresh water and bring to a boil.
Add basil and cinnamon sticks and pimento seeds and allow liquid to be infused, approximately 10 minutes.
Add quinoa and chia seeds
Use a whisk to separate chia seed, if they begin to clump.
Add almond pulp and stir to combine
Add coconut milk and simmer for approximately 30 minutes or until hominy is tender.
Stir pot occasionally to ensure that nothing sticks to the bottom
Once cooked, add salt, vanilla bean, cinnamon powder and sweetener. Stir to combine. Adjust taste as desired.
Pour into bowls and enjoy!