Warm Porridge with Lemon and Berries

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Warm Porridge with Lemon and Berries | Autoimmune-Paleo.com

As much as I enjoy eating my first meal of the day sautéed from a favorite skillet, I also love to be satiated by a serving of comforting porridge. I don’t care if the weather has warmed up, I still often want my morning fuel from a bowl, but although I’ll crave something a little lighter, it still needs to see me through ’till my next meal. Oh and I don’t want it piping hot either — have you ever noticed how you can appreciate flavors more if they are just warm or at room temperature, even?

You would never know that there is a generous serving of cauliflower in this bowl, but with its abundance of essential vitamins and minerals, plenty of brain boosting and detoxifying capabilities, not to mention anti-inflammatory goodness, this porridge certainly makes for a healthy and satisfyingly tasty start. We are often told to breakfast like a king so here’s your chance. There’s no reason why you can’t jazz up your morning porridge and make it not only a feast for the taste buds, but for the eyes as well.

Warm Porridge with Lemon and Berries | Autoimmune-Paleo.com
4.8 from 5 reviews
Warm Porridge with Lemon and Berries
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
Instructions
  1. Cut the cauliflower into florets and put them into your food processor with the ‘S’ blade, not forgetting the stalks.
  2. Pulse about 8-10 times until the cauli is the same consistency as large grains of rice (you may need to do this in two batches). Pulsing puts you in control; if you simply press the 'on' button you risk ending up with purée!
  3. Transfer the riced cauliflower to a large pan, add the remaining porridge ingredients and stir to combine everything.
  4. Bring up to a simmer, cover with a lid, and cook for about 25-30 minutes until the cauli is tender and the porridge nice and creamy.
  5. OPTIONAL:
  6. While the porridge is cooling, whip the coconut cream. Start by removing your chilled coconut milk from the fridge, turning it upside down and opening it up with a can opener.
  7. Pour the thin coconut water into a jar and keep for another purpose, such as in smoothies.
  8. Scoop out the cream and beat with a balloon whisk until soft peaks form, then transfer to a small container until needed.
Notes
*Put a can of coconut milk in the fridge at least the night before you want to make whipped cream.

I prefer to eat this just warm, when the flavors are more prominent, served with any (or all) of the above options, or whatever I have to hand that particular day.

You can make this recipe a couple of days ahead of time, or even freeze, if you like. You only need add a little extra coconut milk to gently warm it through and then be on your way out of the door.

About Kate Jay

Kate Jay is the blogger behind Healing Family Eats, since June 2014. Diagnosed years ago as hypothyroid, she and her family were already following the GAPS diet for digestive issues when Kate noticed swelling consistent with RA (something her grandmother had severely). She set up her AIP food blog (incorporating GAPS) as motivation for making the restricted diet as exciting as possible for her children, who felt they missed out on the junk their friends took to school. Originally a classically trained chef, who freelanced with popular food magazines and event organisers in the UK, she now focuses on creating simple, nutritionally dense and balanced family meals, without compromising on flavour. Find her also on Facebook, Pinterest, Twitter and Instagram.

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