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Zucchini Breakfast Porridge
Print Recipe
Servings Prep Time
8-10 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
8-10 people 5 minutes
Cook Time
20 minutes
Zucchini Breakfast Porridge
Print Recipe
Servings Prep Time
8-10 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
8-10 people 5 minutes
Cook Time
20 minutes
Ingredients
  • 1 big zucchini (12-15 inches long, 3 inches wide)
  • 1 cup nut milk (or water)
  • 1/2 cup hemp seeds (or more)
  • 1 cup grated coconut (or more)
  • 1 tsp sea salt (for more minerals than regular salt)
  • 1 tsp each spices of choice (optional) (cinnamon, cardamom, ginger, nutmeg)
Servings: people
Instructions
  1. Spiralize the whole zucchini! Then chop it up with a butcher knife into smaller strands.
  2. Add the zucchini and (nut) milk to a large skillet with a lid. Bring it to boiling and then lower to a simmer and cover. Stir occasionally, adding more liquid if needed, for about 20 minutes.
  3. Once the zucchini starts to soften, add the hemp seeds coconut, and salt, and stir them in. Let it continue to simmer until it's a nice soft texture and the liquid is assimilated. Stir in any spices you would like, or enjoy it as a more savory breakfast bowl.
  4. Serve warm with healthy fats (coconut oil, flax oil) and nuts for more protein. If you need a little more sweet, add some currants, raisins, or fresh fruit. Have a bigger serving than you normally would--veggies don't keep you as full as long as grains do! If you're transitioning, try mixing this in with your normal breakfast grain to start.
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