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GOLDEN MILK PALEO PORRIDGE (grain-free nut, seed & turmeric porridge)

GOLDEN MILK NUT & SEED GRAINFREE PORRIDGE.jpg

I just love this turmeric-boosted "golden milk" porridge.  It is free of dairy, grains and refined sugar (and paleo, keto and Whole30 friendly!), but packed with vitamins and minerals, antioxidants, fibre, protein, and healthy fats.  Here I used coconut flour and a combination of Brazil nuts and pecans for the base of the porridge, but you could use whatever nuts or seeds you prefer. 

The Golden Ingredient

Golden milk is a traditional Ayurvedic tonic that combines turmeric with dairy or nondairy milk (coconut milk used here) and other spices such as ginger, cinnamon, cardamom and black pepper.  The black pepper is important as it increases the bioavailability or absorption of turmeric's main active ingredient, curcurmin. 

Turmeric — or the “spice of life” as it’s known in India — has been used for centuries and its anti-inflammatory benefits are well documented in the mainstream medical literature.  This amazing phytochemical is also believed to have blood sugar-stabilizing, anti-cancer, wound-healing, and cognitive & mood-enhancing benefits.

Why Brazil Nuts?

Brazil nuts are recognized as being the best food source of selenium on the planet.  Selenium is an essential trace mineral needed in proper amounts — not too much, not too little — for optimal physical and mental health.  It is believed to help regulate immune and thyroid function, improve mood, and to reduce inflammation, cognitive decline, and even the risk of certain cancers.

Brazil nuts are so rich in selenium that studies have shown benefits to eating just one per day.  

Golden Milk Paleo Porridge Recipe

Ingredients for one serving:

  • 2 Brazil nuts

  • 2 to 3 Tbsp pecans

  • 1 Tbsp coconut flour

  • 1/8 to 1/4 tsp ground turmeric

  • 1/4 tsp ground Ceylon cinnamon

  • 1/8 tsp ground ginger

  • 1/8 tsp ground cardamom

  • pinch each of salt and black pepper

  • 1/3 cup canned organic coconut milk, plus additional non-dairy milk as needed

  • 1 to 2 Tbsp collagen peptides or vegan protein powder or a combination (see note below)

  • 1 Tbsp gluten-free flaxseed meal

  • optional honey (nonvegan), stevia, or sweetener of choice, adjusted to taste

  • optional toppings: bee pollen, toasted coconut chips, pumpkin seeds

Note: Here I used one packet Crushed Tonic collagen along with one Tbsp Nuzest Clean Lean vanilla protein powder. One packet of Crushed Tonic contains 10g marine collagen + 1,000 mcg biotin + 1 billion cultures probiotics. Another option is to use the “Turmeric Crush” and omit the added turmeric. Nuzest protein is clean, low carb, vegan and paleo-friendly.

Directions:

  1. Preheat oven to 350 F. Spread nuts on a cookie sheet and roast for approximately 5 to 7 minutes until just browned.

  2. Put toasted nuts into blender container and pulse until finely chopped.

  3. Combine chopped nuts with coconut flour, turmeric, cinnamon, pepper, and coconut milk in a small pot and place over medium heat.

  4. Bring to a gentle boil, reduce heat to low, and allow porridge to simmer for several minutes to thicken, stirring occasionally.

  5. Remove from heat and stir in collagen and/or protein powder and flaxseed meal. Add additional non-dairy milk as needed for desired consistency and sweeten to taste.

Serve immediately with your favourite toppings or store in an airtight container for 4 to 5 days in the fridge. Enjoy cold or reheat before serving.