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As the mornings get cooler and the leaves begin to fall, it’s the perfect time to embrace warming, comforting breakfasts that nourish from the inside out.
Ingredients:
1 Butternut Squash (peeled)
1 Apple (cored)
2 Carrot (small, peeled)
150 mls Water
1 tin Canned Coconut Milk (200g)
11/2 tsps Honey
1 tsp Cinnamon
1/2 tsp Vanilla Extract
1/4 tsp Ground Ginger
Directions:
01 Coarsely grate the butternut squash, carrot and apple.
02 Transfer the shredded vegetables to a pot with the water and coconut milk over medium heat. Bring to a gentle boil and cook for 10 minutes or until the squash is tender. Add a little water if it starts to dry out.
03 Add in the honey, cinnamon, vanilla and ginger and stir to combine. Continue to cook for 3 to 5 minutes more or until the porridge becomes thick and creamy. Enjoy!
LEFTOVERS
Refrigerate in an airtight container for up to four days.
MORE FLAVOUR
Add nutmeg, clove or a pinch of salt.
ADDITIONAL TOPPINGS
Top with additional cinnamon, chopped walnuts or chopped pecans