Govinda Chufli Organic Porridge
In order to have fun in the afterlife, to look good, to be dressed elegantly and to eat high quality foods, rich Egyptians put many useful everyday objects into the graves of their deceased relatives 3,000 years ago. The last resting place was filled with clothing, spare clothes, soaps, cosmetics, oils, jewelry but also with games, lamps and knives. And of course with jugs of wine and beer and bowls with cheese, meat and vegetables. But archaeologists also found sweet treats for pleasant times in the afterlife. In addition to honey, several graves also contained pots with well-preserved tigernuts, a dried fruit much appreciated in ancient Egypt.
On many African fields the plant can easily be reconized by its bright green colour. However, the intense colour only serves to attract insects as solely the fruits in the ground can be eaten. The tubers which are as large as hazelnuts grow bundled at long underground roots. After harvest they are washed and dried with much effort. While temperature and humidity are constantly controlled, the shriveled tubers are regularly turned over and flipped. At this stage the tigernuts already have their popular naturally sweet taste. However, you cannot eat them pure because they become quite hard during drying. For the processing to tigernut flour this is perfect, but to obtain the popular soft dried fruits the tigernuts have to be soaked again.
Tigernuts are popular all over the world, although they have a different name everywhere. In France they are called ”amandes de terre“, in America they are called ”tigernuts“ and in Spain they are known as ”chufa“. In particular, the nutritional values of the nutty tigernuts are an interesting option for vegetarians. Tigernuts have an unusually high fiber content, but also significant amounts of vegetable protein and unsaturated fatty acids.
Govinda offers the naturally sweet fruit in four organic breakfast compositions. The preparation is easy. Simply pour hot water, cream, rice drink or plant drink over the porridge, add delicious fruits and stir – done. The base of all varieties of Govinda Chufli is organic tigernut flour. With the Chufli Basic Organic Tigernut Porridge you can enjoy the intense aroma of dried apples, figs, apricots, quinoa bran, buckwheat flakes, sunflower seeds, hemp seeds and teff flakes. A pinch of cinnamon perfectly rounds off the taste. In the Govinda Chufli Chia Organic Tigernut Porridge, ground tigernuts are complemented with germinated oatmeal, chia seeds and maca powder. The balanced, alkaline Chufli Yoga Organic Tigernut Porridge was created according to Ayurvedic aspects. Besides tigernut flour it contains selected ingredients such as coconut flour, dates, buckwheat flakes, banana flakes, chopped pumpkin seeds as well as sprouted sunflower seeds and a pinch of cardamom. From an Ayurvedic point of view, the morning time is dominated by the slow and cold properties of the Kapha energy. With Govinda Chufli Yoga there comes a warm breakfast that is just right for this time.
Are you familiar with the eating habits in Tibet? There is only a small range of dishes. But those dishes taste very good in general. Tsampa is a staple food in Tibet. For breakfast you take 3 tablespoons of roasted and ground barley, pour hot tea over it and then add some cheese. Breakfast is served. Roasted barley and tigernuts are also ground for the Govinda Chufli Tibet Organic Tigernut Porridge. Together with buckwheat flakes, unpeeled sesame seeds, dried plum cubes, chopped dates, teff flakes and coconut flour it provides a balanced start to the day.
Tigernuts do not need any added sugars. They are naturally sweet and full of fiber. In the Govinda Chufli Organic Porridges they ensure the perfect start to the day. Additional sweeteners are not required. And all is prepared in under 3 minutes: pour hot water on the porridge, let it swell, done! Bon appetit!
