SWEET POTATO & COCONUT PORRIDGE (gluten, grain, sugar & dairy free, paleo, vegan)

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For those of you struggling for breakfast (or pudding!) ideas due to a restricted diet, or for those of you wanting to get some nourishing anti-inflammatory meals into you or your children’s diet, give this a try. With a  healthy mix of naturally occurring fats, sugars, carbs and protein, this meal is satiating, energy-boosting, comforting and incredibly tasty!

Ingredients

  • 1 pre-baked and peeled sweet potato (bake at 180 for 40 mins keeping the skin on)
  • 1/4 cup of coconut milk OR rice milk
  • 1/4 cup desiccated coconut
  • 1 tbsp almond butter OR coconut cream OR butter
  • pinch of salt

Directions

Place all the ingredients into a pot and mix together well (if you prefer a creamy texture then use an electric blender before transferring the mixture into the pot for heating)

Cook over a low heat until thick and bubbly (add more milk if you prefer it a bit thinner).

Serve, pour a little extra milk over the top and enjoy 🙂

Variations

Top with a sprinkling of cinnamon / nutmeg / ginger / mixed spice

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Recipe: SQUASH TOAST WITH ALMOND BUTTER, COCONUT & FRESH BERRIES (gluten, grain, dairy & sugar free, vegan)

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This is such a yummy healthy breakfast or dessert! Quick to prepare and cook, so no reason to choose cheap, nasty, sugar-laden breakfast cereals or prepackaged puddings over this delight!

You can choose winter or summer squash as both are loaded with vitamin C & A, and have a small impact on your blood sugar. Furthermore, cooking the squash in the stable fat options below means the already low starches and sugars are taken slowly into the bloodstream. The reason I’ve chosen to cook the squash in either coconut oil, butter or ghee instead of vegetable oils or margarine spreads is that heating unstable vegetable oils causes havoc on our systems. Not only do oils such as corn, soy, safflower, sunflower and canola increase the likelihood of having fat stored on your body, but they also stimulate an inflammatory response in the body (water retention, painful and stiff joints, thickened arteries, etc). In addition, remember while olive oil is a brilliant vegetable oil, you must avoid using when cooking with high temperatures – stick with the suggestions I’ve listed below:

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Ingredients (serves 1):

1/4 squash (the end without the seeds)

1 TBSP almond butter

1 TBSP coconut oil / ghee /butter

3 TBSP desiccated coconut

handful of blueberries

Pinch of pink salt

Preparation:

Preheat two pans (one small, one large) on a low heat or if you’re grilling switch the grill on to 180 deg

Directions:

Thinly slice into the top end of the squash, as if you were cutting a loaf of bread. Cut as many slices as you feel hungry for (I usually cut around 4 pieces that are around 1/2cm thick).

To the small pan add the desiccated coconut and stirring occasionally toast this for the duration of time you’re frying the squash.

Spread coconut oil on both sides of the squash pieces.

 To the large pan add the squash pieces and turn the heat up to a high medium (or place under the squash pieces under the  oven grill). Fry (or grill) for 5 minutes, then flip the squash pieces over and toast the other side.

Plate the squash toast,  spread generously with almond butter and add a pinch of salt. Then to finish, dress with the toasted desiccated coconut and  blueberries.

Enjoy!

Variations:

A quicker version – pre-cook the squash in hot water for a couple of minutes then pan-fry on a high heat for 2 minutes on each side. Keep the desiccated coconut un-toasted.

A more filling version – substitute berries for sliced banana

A more decadent version – serve with raw cream, coconut cream or yoghurt.

For the carnivores – add 2 rashers of bacon chopped into small pieces and fried until crispy (this is delicious!)