This is a tasty morning breakfast porridge and it helps to sustain you until lunch time. Coconut is filling and cinnamon helps to regulate blood sugar levels.
This porridge is also a great idea because it can be kept in the fridge for easy access, and it tastes great both hot and cold!
The recipe is from this book by Bruce Fife, ND: Coconut Cures: Preventing and Treating Common Health Problems with Coconut.
My mom shared this recipe idea with me. She changed it slightly from the original one, adding a healthy dose of cinnamon.
Coconut Porridge
NO: gluten, dairy, eggs, soy
Ingredients:
1 3/4 cups water
1 1/4 cups dried finely shredded coconut (unsweetened)
1/2 cup raisins
1 tablespoon molasses (or honey, as in the book)
1/2 teaspoon of a mixture of cinnamon, nutmeg and cardamom (or just ground cloves, as in the book)
Preparation:
Heat water in sauce pan until it boils. Add coconut, raisins, molasses and spice. Reduce heat and simmer for approximately 8 minutes or until the raisins are soft and plump. Serve warm or chilled.
You can also top with sliced fruit.
enjoy!
-heather
