Turmeric Pineapple Carrot Porridge

Like carrot cake in a breakfast bowl. Nutrient dense, full of omegas & antioxidants, anti-inflammatory and immune supporting. Another recipe to support your spleen & stomach. I’m seeing a lot of Qi deficiency, exhaustion & burnout in clinic. The spleen is the organ related to helping us process emotionally & “digesting” our experiences and the world around us. After last year, we need to take a lot of care of our spleen/stomach & food is a good place to start.

Ingredients:

• 2 cups chopped or grated carrots

• 2 cups pineapple - fresh or frozen

• 1 can coconut milk

• 2 inch piece of ginger - finely chopped or grated

• 1 cup shredded coconut unsweetened

• 1/2 cup flax meal

• 2 tbsp turmeric latte powder or 1 tbsp regular ground turmeric

• 2 tbsp pumpkin spice

• 1-2 tsp vanilla

• Optional: 2 scoops collagen powder

• Toppings: dried currants or raisins, chopped walnuts, coconut yogurt

Directions:

• Add all ingredients except flax and collagen powder (if using) to a slow cooker and cook on low overnight.

• In the morning, remove from heat and puree with an immersion blender. Stir in flax and collagen if using.

• Serve warm with toppings.

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.