Rhubarb Sweet Potato Porridge

Warm breakfasts are very important in TCM. The stomach is thought of as a 100 degree soup and great care is taken to protect the digestive and thermal energy of the body. Warm breakfasts boost energy, support the vitality of organs & blood, help with mental clarity and ensure proper nutrient absorption. This recipe is a variation of congee rice porridge - a traditional warm breakfast - adapted for those who don’t tolerate grains well. Cost & time effective, full of fiber, complex carbs, omegas and healthy fats which help to keep blood sugars stable throughout the morning. Sometime I add a scoop of collagen powder for extra protein. Or seamoss gel for a thyroid and immune boost.

Rhubarb & Sweet Potato Porridge

Ingredients:

• One large sweet potato (white not orange)

• 1 600g bag of frozen rhubarb or 3 cups fresh rhubarb or puree

• One can full fat coconut milk

• 1/2 cup chia seeds

• 1/2 cup flax meal

• 2 tbsp cinnamon or pumpkin spice

• 1/4 cup maple syrup or to taste

• Optional toppings: nuts, seeds, fresh or dried fruit, shredded coconut, chocolate nibs, hemp seeds, coconut yogurt or whip, apple butter, nut butters, etc.

Directions:

• Chop potato and add to slow cooker or soup pot with rhubarb, spices & full can coconut milk.

• In a slow cooker - cook for 2-3 hours on high or overnight on low. In a soup pot - simmer covered until potato mashes tender.

• Remove from heat and puree with emulsion blender or mash well with a fork.

• Add chia seeds, maple syrup and flax meal. Stir well to combine.

• Serve warm with toppings of your choice.