Pumpkin Pie Porridge (Paleo, AIP)

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It’s November and finally feeling like fall in Southern California! We are loving it. And on chilly mornings who doesn’t love a hot breakfast? At our house we can eat pumpkin something or hot porridge any time of year, but in the spirit of pumpkin everything going on right now, plus the fact I haven’t posted a recipe in ages I thought I would throw my pumpkin into the pot so to speak. I haven’t posted anything pumpkin related since this time last year, my own version of a Pumpkin Spice Latte, which you can find here: https://preciousbelovedblessing.wordpress.com/2014/11/24/pumpkin-spice-latte-dairy-free-aip-variaton-refined-sugar-free/.

I love porridge and hot cereal and miss oatmeal since going grain-free over a year ago and have made several paleo-friendly recipes that we like but I decided to combine the two. We tried a pumpkin porridge last year that we all enjoyed (including my husband who isn’t a porridge fan) and have made since, but it is loaded with nuts. I follow a version of the paleo diet called the Autoimmune Protocol and can have nuts, but they are a treat for me and I really have to limit the amount I eat or else suffer some pretty unpleasant consequences. Many others contain eggs or seeds, or frankly ingredients I find a little odd (cauliflower seems to be a popular choice and I haven’t gotten the gumption to try it yet). I have been trying a few of the so-called forbidden ingredients as of late, trying to reintroduce a few things, which I do every once in a while as my body continues to heal, to see how I do. I’ve had mixed results so when I can find something that will fill me up and taste good and be completely AIP I prefer that.

This version is nut, seed, dairy, egg, and nightshade free and contains several very healthy ingredients but tastes like a treat with texture really reminiscent of the oatmeal I miss. A few notes about the ingredients if you’re curious…or just skip ahead to the recipe! Lately when I cook I try to use things full of healthy fats and proteins; it is really hard for me stay strict AIP and feel satiated. Several of these really help with that.

Coconut contains fiber, which helps you fill up, and also stabilizes blood sugar (even if you don’t have blood sugar issues – which I do not – stable blood sugar makes you feel full and happy). It also contains a fair amount of protein, a bit of calcium, and even Vitamin C! When buying make sure you check the label; they often contain added sweeteners, preservatives or anti-caking agents. There should be just one thing in the ingredients list…coconut! You can make coconut milk yourself (I should really do a tutorial!), but right now my blender is broken so I am buying it. Make sure you find it in a BPA-free container; some contain additives like guar gum which some are sensitive to so keep that in mind when choosing a brand to buy.

You can use either fresh or canned pumpkin in this; did you know that pumpkin is one of the only foods that keeps its nutrients when canned (again, a BPA-free container). When using fresh you may need to adjust the liquid and use a little less, but it’s up to you. Pumpkin is a good source of carbohydrates (no, carbs are not bad for you!), and also is loaded with vitamins, fiber, mono-unsaturated fats, and even contain anti-inflammatory properties.

Collagen is high in protein and I add it to all kinds of things (I actually add it to my coffee or tea every morning!). It’s great for your hair, skin, and nails, as well as the tummy and other digestive issues, and even your hormones! Look for a good, clean source. I am currently using the Great Lakes brand, green can, but I have heard good things about the Vital Proteins brand as well.

Molasses I added for the flavor, but did you know it’s also a good source of iron, calcium, and potassium? Look for unsulphured and avoid any with added ingredients.

Even maple syrup has a few health benefits (the real stuff anyway). A darker, pure maple syrup is the best choice. Did you know it has up to 24 different antioxidants as well as vitamins like zinc, manganese, potassium, and calcium? We use it because we like the taste and it’s a healthier alternative to refined sugar or artificial sweetener. You could also use honey here if you wanted (I just thought the maple would compliment the pumpkin really well).

The spices pack a nutritional punch as well, believe it or not! All three are very anti-inflammatory (a big plus when dealing with autoimmune issues) but also protect your heart and can fight diabetes and are also a good source of antioxidants. And they taste great, giving it that spicy, yummy pie flavor.

I used Himalayan Pink Salt which contains more minerals than regular salt and is very detoxifying, but it’s a matter of personal preference.

But enough of all that! On to the good stuff!

Pumpkin Pie Porridge

Serves 1-2

¾ to 1 cup coconut milk (depending on how thick you like it)
3 Tablespoons coconut flour
2 Tablespoons finely shredded coconut
½ cup pumpkin puree
1 Tablespoon collagen powder
1 teaspoon molasses
1-2 teaspoons maple syrup (according to taste)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of ground cloves
Pinch of sea salt

Combine coconut milk, coconut flour and shredded coconut and whisk together to combine and remove the lumps. Bring to a boil then reduce to a simmer, cooking until thickened, about 2 minutes.

Remove from heat and stir in pumpkin puree then add remaining ingredients, stirring thoroughly to combine. Serve with your favorite toppings (I used chopped persimmons and pomegranate seeds here – very fall!). Add a little love and enjoy!

I made a single batch this morning and shared it with my four-year-old, but we often like to double this. Re-warm on the stove with a little extra coconut milk and it turns out great!

Have a great day,
Emily

Pumpkin Spice Latte (Dairy-Free, AIP-Variaton, Refined Sugar-Free)

November 23, 2014 - Pumpkin Spice Latte (Dairy-Free, AIP Variation, Refined Sugar-Free

I have seen no shortage of pumpkin spice latte recipes the last couple of months, but I have yet to see an AIP-complaint one. What is AIP? If you are new to my page, AIP stands for Autoimmune Protocol. It’s a version of the paleo diet that eliminates several items that are damaging to the gut in certain people. I went completely grain free earlier this year, did the super strict elimination diet and have since added various items back in and discovered what I can and cannot have. I have successfully added back into my diet small amounts of nuts, seeds, and eggs, and even a little dairy here or there, but all of those I have to be very careful of. Too much and I am left with an upset tummy and terrible eczema flares.

So, I follow what you could call a modified AIP. One of the things I absolutely cannot tolerate are nightshades. What is a nightshade? It is a term for certain fruits, vegetables and seeds with a certain make up that can cause harmful gut irritation in some individuals, particularly those with autoimmune issues. Some common nightshades include bell peppers, tomatoes, eggplant, and spices like cumin, cayenne, fennel, fenugreek, and spices in a pumpkin spice latte like nutmeg. For me exposure to nightshades – even just a little – makes the eczema flare like crazy and my skin feel like it’s on fire. Not fun.

So, back to the latte. There’s the fact it’s seasoned with nightshade spices, but I only learned about nightshades a couple of months ago. It’s been a few years since I ordered a pumpkin spice latte from that you-know-who coffee chain giant. Why? It was fall and I used to wait all year long for the pumpkin spice latte, but I heard it had gluten in it. I asked in the store and was met with a blank stare. That’s happened more than once and I sure wish they would train their baristas better; they’d get a whole lot more of my business if they did. I did a little research of my own and was shocked.

Number one, there is no pumpkin in it. Not any real pumpkin anyway. That is ARTIFICIAL flavor. And that bright orange color? Well, if the flavor isn’t real where do you think the color comes from? Yeah, it’s not real either. Many of the chains use milk from GMO-grain fed cows. They contain copious amounts of refined sugar, not to mention preservatives. Some of these ingredients are actually banned in other countries! Appetizing, isn’t it? Sorry if I just ruined them for you; I was bummed too but I’m glad I found out. I don’t want any of that junk in my body.

I am not shouting from the rooftops for you to never order one of these again or judging you if you do, but knowledge is power. Now you know and can decide for yourself. I will have a dairy- or refined sugar-containing treat every once in a while but this no-no list is personally a little long for me. And it is SO EASY to make your own – and I can make it dairy- and nightshade-free! Yay, bring on fall and the pumpkin spice lattes again!

One more note about the AIP variation. Try it with dandelion tea. If you are full AIP and cannot tolerate coffee try Roasted Dandelion Root tea. It is so good and has a rich and deep, almost coffee-like flavor. Once you add all the other latte ingredients it’s hard to tell the difference. I personally do not notice much of a difference in my body whether I drink coffee or not so I have left it in my diet. I simply enjoy it and I have had to eliminate so much from my diet I have simply cut back and I limit myself. It’s a treat, and this latte is quite a treat. Believe me. On to the good stuff!

Pumpkin Spice Latte (Dairy Free with AIP Option, Refined Sugar Free)
Serves 1
1 cup milk (for AIP use coconut milk but any dairy-free milk will do – or even cow’s milk if you tolerate dairy! – almond milk is good too if you can handle nuts, lending a bit of a nutty flavor)
1-1/2 Tablespoons pumpkin purée, fresh or canned
½ Tablespoon maple syrup (I like the hint of maple from the syrup but honey works and coconut sugar is also good)
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
Pinch of ground cloves
1-2 shots of espresso OR ½-1 cup strongly-brewed coffee or Dandelion Root tea

1. In a small saucepan combine the milk with your sweetener of choice and the pumpkin and warm over medium heat. Stir in spices.
2. Add the hot espresso, coffee, or tea to your cup (I say 1-2 shots or ½-1 cup because I like to taste the coffee in a latte so I add extra).
3. Optional, steam the milk mixture. If you have an espresso machine use the milk steamer; if not, simply whisk the hot milk mixture to froth it; an immersion blender with the whisk attachment works great or you can put the milk in a jar and vigorously shake it (just use an oven mitt or wrap it in a towel first!) This is just optional but it only takes a second and gives you that nice coffee house froth on top. It’s just fun.
4. If desired, sprinkle a little extra cinnamon on top and then enjoy! Beat that you-know-who giant coffee chain!

This is also good iced. The first couple of times I made it was when it was too hot for a hot latte in the afternoon (I like my coffee black and not sweet at all in the morning). Fall comes late to Southern California, where I am. Simply whisk the milk and spices together and add to chilled coffee or espresso. You can blend it also. It’s super yummy! Enjoy!

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Cheers!

Emily