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Muktananda’s Ashram Hot Breakfast Cereal

Recipe Summary

Nancy Yates made this recipe at a recent women’s meditation retreat at the Cochise Stronghold - A Canyon Nature Retreat. It is delicious! Sweet and savory at the same time - very light and nourishing. I haven’t made it yet, but look forward to.

It is claimed that “this cereal, especially when served with a soupy texture, will have a cleansing effect on your digestive system.” (What do you think that means? The digestive system is definitely not “dirty”.) In addition it “tastes great with chucks of dry toast added in and/or a few heaping tablespoons of nutritional yeast sprinkled on top.”


3 and 2/3 cup water
1 t salt
1 T butter or oil
1 t powdered cumin
a pinch fenugreek seeds
1/3 cup millet
¼ cup onion, chopped fine

¼ cup tightly packed shredded, unsweetened coconut
½ tomato
3 pitted dates
2 fresh green chiles
1 thin slice fresh ginger root


Add salt, butter (or oil) and spices to water and bring to a boil. Simmer 2 to 3 minutes.

Add millet and half the onions while stirring. Bring this mixture to boil and continue to simmer for 5 minutes on low heat, uncovered.

Meanwhile mix ingredients for masala in blender until mushy. Add to cereal.

Cover and continue to simmer on low heat for 30 minutes, or until the grains are cooked and the texture is thin. Add water as necessary to maintain a “soupy” texture. Check and stir regularly to prevent grain from sticking to the pot’s bottom. Add salt to taste.

Remaining onions can be added at the very end.