Butternut Coconut Porridge

With my husband’s autoimmune healing diet, breakfast has been one of the most challenging meals. With no grains, dairy, nuts, or eggs, what’s left to eat? With some experimentation, I developed this recipe for Butternut Coconut Porridge, and it has been my husband’s favorite breakfast for the last few months. I like to triple or quadruple the recipe, to make enough to last for a couple weeks. We freeze the porridge in single servings, and then thaw a few at a time in the refrigerator. In the morning, my husband warms his porridge in the toaster oven or in a small pot on the stovetop. His favorite way to serve it is topped with fresh apple.

Serves 3-4

Prep Time: 10-15 minutes

Inactive Cooking Time: 1½-2 hours

Inactive Butternut Cooling Time: 15 minutes

• One large butternut squash, about 2½ pounds
• 1 cup filtered water
• ⅓ cup coconut manna
• ⅓ cup unsweetened, shredded coconut
• 1 teaspoon dried cinnamon
• 1 teaspoon dried ginger
• ¼ teaspoon fine-ground Celtic sea salt
• Juice from one lemon (about 2 tablespoons fresh lemon juice)
• Optional toppings: fresh apple, mango, banana, or blueberries

Instructions

1. Heat the oven to 350° F.
2. Pierce the butternut squash in several places with a sharp knife. This will allow steam to escape while the butternut is roasting.
3. Place the whole butternut in a glass roasting dish. Place in the oven and roast at 350° F. After about an hour, carefully flip the butternut over.
4. Roast another 30-60 minutes, until the butternut is done. To test for doneness, wrap your hand with a dish towel and gently squeeze the butternut in several places. If it is soft enough to squeeze a bit, it is done!
5. Remove the butternut from the oven and allow to cool a few minutes. Carefully use a knife to cut it in half. This allows the butternut to cool quicker. Let it cool until you can handle it without getting burned.
6. Scoop out and discard the seeds and stringy bits. Being careful not to get any of the skin, scoop out the soft flesh with a spoon and place it into a medium pot. Mash the cooked butternut with a potato masher.
7. Add the water, coconut manna, coconut, cinnamon, ginger, and salt. Stir to combine. If your butternut is very cool, you may need to heat the pot to allow everything to get warm enough to stir together easily.
8. Make sure the heat is off, and then stir in the lemon juice.
9. Prepare your optional toppings. Fresh apple is delicious on this porridge, but feel free to experiment to find your own favorite toppings.

Reprinted from www.nourishedandnurturedlife.com.

Sarah R. Smith is Vice President of the Raw Milk Institute, a non-profit that educates about the benefits and farming practices of low-risk raw milk. Sarah is also a homeopathic practitioner and homeschooling mother of two teens. Since 2011, Sarah has written about real food and health on her website (www.nourishedandnurturedlife.com). As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. Formerly, Sarah worked as a NASA Aerospace Engineer for a decade, prior to shifting her focus to health and wellness.

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Published in the Journal of Health and Healing™
Spring 2024 | Volume 48, Number 1
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