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A Paleo AIP porridge that is dairy free, nut milk-free, and coconut milk-free? For real? Yes, indeed! Trying to figure out another method of using up leftover vegetable pulp from juicing, I decided to use it to make porridge.
Winter is taking it leisurely to arrive this year. It’s getting colder gradually for certain, but it’s definitely less chilly than last winter (so far)! Nonetheless, it’s always nice to warm up with a hot bowl of porridge. One that is grain-free, of course! Many grain-free porridge recipes require coconut milk, so I tried to make one that is free of that to accommodate coconut-intolerant folks. It uses coconut oil though, but you can substitute with another oil if you are allergic to coconut.
The flavour profile of your porridge may vary depending on the types of vegetables used. A nice mixture would have a good amount of beet root and carrots. Try to avoid very fibrous vegetables such as celery as it is very stringy, and the resulting fibres may not be blended thoroughly in the porridge. The fibres tend to wind themselves around my immersion blender blade, so I simply remove them from time to time as they accumulate while blending. I’ll probably make the porridge with celery-less pulp the next time.
If you don’t have a vegetable juicer, you can try making the porridge with vegetables finely chopped in the food processor, though the liquid amounts may have to be reduced slightly. Try playing around with vegetables such as beets, winter squashes, carrots, and even parsnips! This is a very high fibre and filling breakfast, coupled with a protein side like a few rashers of bacon or patties, it should keep you going all morning and even the start of the afternoon!
Where to get certain ingredients online:
- arrowroot starch
- Coconut oil
- gelatin
- ground ginger
- ground Ceylon cinnamon
- Blackstrap molasses
- Maple syrup
Equipment I used (identical or similar):
- 2 tablespoons coconut or avocado oil
- 4 cups vegetable juice pulp
- 1 cup diced peeled taro or white sweet potato
- 5 cups filtered water
- 1 tablespoon gelatin (omit for Vegan option)
- 1 teaspoon ground ginger
- 1 teaspoon Ceylon cinnamon
- ¼ cup arrowroot starch
- 3 tablespoons water
- 2 - 3 tablespoons blackstrap molasses
- 2 - 3 tablespoons maple syrup
- 1 ripe Fuyu persimmon, diced
- Heat the oil in a large heavy-bottomed saucepan over medium heat
- Saute the vegetable pulp in the oil for 2 - 3 minutes, then lower heat to med-low and cover, allowing to cook for 5 - 10 minutes, stirring occasionally
- Stir in the water, taro or white sweet potato and gelatin (if using)
- Increase the heat to med-high and cover
- Bring to a boil, then uncover and add in the ground ginger and cinnamon
- Lower heat to slightly less than medium heat and simmer for 10 minutes
- While the mixture is simmering, combine the arrowroot starch and water to make a slurry
- Add the slurry into the porridge mixture along with the blackstrap molasses and maple syrup
- Stir constantly and allow it to thicken before removing from heat
- Blend with a handheld immersion blender until all the taro or white sweet potato is blended in
- Serve hot with some diced Fuyu persimmon on top
