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Anti-Inflammatory Paleo Pumpkin Porridge

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5 from 3 reviews

This paleo pumpkin porridge is made with simple, nutritious, anti-inflammatory ingredients mixed together for the perfect porridge texture.

Ingredients

Scale

Instructions

  1. In a medium saucepan, mix nut or coconut milk and water. Sprinkle with chia seeds. Stir and let sit 5 minutes, stirring a few times.
  2. In a small saucepan, steam or boil the chopped or riced cauliflower for 3-4 minutes until tender. Set aside. You can just rinse the pot and put it away, it doesn’t need to be washed. 
  3. Once the chia seed mixture has thickened, put the pot on medium/low heat. Add the pumpkin, coconut, pumpkin pie spice, cinnamon vanilla and maple syrup.
  4. Bring to a simmer, add the cauliflower. Let simmer 5 minutes until thick and warm.
  5. Stir in collagen if using.
  6. Serve with a splash of nut milk, maple syrup, nuts, and raisins if desired. Eat warm.
  7. Store the remainder in a covered container for up to 5 days. Heat gently in a pan and serve warm

Notes

The porridge can be made with pureed butternut squash. Cut butter squash in half, rub with a little oil, roast at 400° skin side down for 40 minutes until soft. Scoop out and mash. You need about 1 3/4 cups.

Sweet potatoes can also be substituted. Roast whole sweet potatoes pierced with a fork in a 400° oven for 40 to 50 minutes, or until the skin has puffed up and you can easily pierce them with a fork. Scoop out the potatoes (1 3/4 cups) and proceed with the recipe.  

Nutrition information is with homemade cashew milk and Vital Protein Collagen.