Directions

1. Rinse and soak the coix seed and mung beans overnight. In the morning, drain and rinse the seeds and beans.

2. Add coix seed, mung bean, oatmeal and Better Than Coffee Culinary TCM Tonic Bag with 8oz of soy milk then bring to a boil. Then cook on low heat with lid covered until the coix seed, mung bean and oatmeal are soft. Remove the tonic bag from the pot. 
   

3. In another small bowl, mix the matcha powder with 2oz of soy milk, until the the matcha is completely dissolved. Add the mixture to the coix seed and mung bean porridge, continue to cook for 5 minutes on low heat until the porridge reaches our preferred consistency. 

4. In a small pot, boil raspberries, chia seeds, and water. 

5. Using a spoon or fork, mash the raspberries into a puree. Season with maple syrup. 

6. After the water has fully evaporated from the pot, let the jam cool to room temperature. 

7. Place the raspberry chia seed jam on top of the porridge, serve with additional maple syrup and yogurt.