Oatmeal. Reminds me of my Grandma, my mom’s mom who always made the best version that included banana, raisins, and was topped with whole milk. Simple, whole ingredients that combined with a little TLC created a nourishing and comforting breakfast. My Grandma grew up on a farm in the early 1900’s before WWII and before the invention of packaged foods. She churned her own butter and played in the dirt. Had I grown up in her era, away from packaged foods, foods that contain hormones, antibiotics, pesticides, herbicides, and plastics. A slower paced life with less stress and less expectation. I may not be plagued with my health conditions.
Battling gut issues my entire life combined with painful periods, now experiencing psoriasis and recently diagnosed with Hashimoto’s, I am on a mission to conquer my health issues using nutrition. Longing for the comfort of her oatmeal, without the inflammatory grains and dairy, I created this porridge. I hope you find it delicious and nourishing too.
2 carrots, grated
2 parsnips, grated
1 apple, diced
1/4 c. extra virgin coconut oil
1 T. gelatin dissolved in 1/2 c. water
2 T. honey
2 T. arrowroot flour
1/2 tsp. cinnamon
1/2 tsp. sea salt
Optional to garnish: coconut milk, coconut flakes, raisins
Grate carrot and parsnips on a box grater into a bowl.
In a medium saucepan, place water and sprinkle with gelatin. Once gelatin is absorbed by the water, melt it over medium heat. Add honey, sea salt, and coconut oil. Then top with carrot, parsnip, apple, and cinnamon.
Cover with lid and cook over medium heat for 5 minutes. Once the vegetables have released a little bit of water and the porridge is simmering, reduce heat to low, stir and cook for another 10-15 minutes stirring occasionally.
If carrots and parsnips are soft, add arrowroot flour and stir rigorously. Stirring rigorously will release some of the starch and breakdown the pectin in the apple creating a creamier porridge. Serve warm. Can be stored and then reheated in the same pan easily for quick breakfasts. Yields about 2-4 servings.