1yellow onion(optional, about 1/8 as much as parsnip)
2burdock roots and/or 1 celery root(about 1/4 as much as parsnip)
1inchfresh ginger(optional; grated or diced)
For Individual Serving
1/4cupshredded coconut(substitute hemp seeds)
2-3Tgoji berries(optional; or currants, raisins…)
Boil 4-6 cups of water.
Chop the onion and root veggies finely (about 1/4-1/2 inch thick) and add them with the ginger to the crockpot. (There is great flexibility in root veggies–parsnips are a wonderful base, and feel free to experiment.)
Cover well with boiling water, put the lid on, and set the crockpot on high overnight.
Note: You can make this stovetop, too–it will take a good 30 minutes at a simmer to cook the parsnip and burdock all the way through.
In the morning, mash the veggies with a potato masher and let them cook a bit longer if needed.
Preparing Your Bowl
Put 1/2-3/4 cup cooked veggies in a bowl when first made or in a pot on the stove when reheating.
Stir in the shredded coconut, flax seeds, and salt; if simmering to reheat, add a little more water as needed.
Serve with goji berries, nuts, and a generous squirt of flax oil.