Do you crave a hot steaming bowl of porridge on these cold wintery days? There is nothing quite like the comfort of a hot creamy breakfast bowl when it's snowy and sub-zero outside. How do you create a comforting hot steaming bowl of yumminess on a gut-healthy diet?
HERE ARE 3 WAYS
PUMPKIN PIE PORRIDGE
I don't actually use pumpkin to make this, but you could. The taste is just like pumpkin pie for breakfast. Serves 2.
Ingredients
4 cups cubed butternut squash (approximately 1 medium squash)
1/2 cup of water (I like to use the water I steamed the squash with)
2 tablespoons butter, ghee or coconut oil
2 tablespoons honey
1 teaspoon ground cinnamon
1/4 teaspoon each of ground cloves and ground nutmeg
Directions
Place the cubed squash into a steamer, and cook until soft. Place all ingredients into a blender and blend on high speed until a creamy smooth consistency is reached. You may need to add more water.
Optional: top with raisins and/or walnuts
SPICED NUTTY APPLE SAUCE
I love the combination of flavours in this apple sauce variation. This recipe has been through several transformations, and the latest addition is the lemon zest, which balances the flavours beautifully. I like to jar this and give it as gifts. Serves 3-4.
Ingredients
4 large tart apples (I use Honey-crisp apples)
1 cup ground almonds
1/2 cup raisins
1/2 inch of fresh ginger root
the zest and juice from 1 lemon
1 teaspoon cinnamon
Directions
Quarter and core the apples. Steam the apples until they are soft enough to easily stab with a fork. While they are cooking, grind the almonds in a food processor. Once the apples are cooked, put them in a blender with the ginger root, lemon zest and juice, and cinnamon. Add a bit of water if necessary. Blend until smooth and creamy. In a large mixing bowl combine the blended mixture with the ground almonds and raisins.
Optional: I have also made this using pears instead of apples, and hazelnuts instead of almonds. All were yummy.
TURNIP APPLE PUREE
I never liked turnips, but one day I decided to try them by mixing them with apples. This recipe was the result, and it is now one of my favourite dishes. I alter the consistency depending on my mood, so sometimes it is thick, and other times it is more soup-like (you'll notice I don't give a specific quantity of water in the recipe). Serves 3-4
Ingredients
3-4 medium turnips
3-4 large apples
1 cup pecans or other nuts
water to desired consistency
4 tablespoons butter, ghee or coconut oil
1/2 inch fresh ginger root
honey to desired taste
Directions
Remove ends from turnips and slice into 1 cm thick pieces. Steam until almost done. Quarter and core apples and add them to th steamer. Continue to steam for several more minutes until apples are beginning to soften. Blend turnips, apples, 1/2 cup of water and remaining ingredients on high, until smooth and creamy. Continue to add water until desired consistency is reached. I usually begin with about 2 tablespoons of honey, and add more if needed. Serve and top with pecans (my favourite) or other nuts.
These recipes can be made on a weekend, or the night before and stored in the fridge for several days. Just reheat in the morning for a fast, comforting breakfast. These are a great way to nourish yourself and your gut microbiome. You'll all be happy.
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Happy, Healthy Eating (and staying warm)!
Tracey