Jackson’s Apple Pie Porridge

Jackson’s Apple Pie Porridge
Serves a family of three for five days

porridge

The Base:

2 c. Organic Steel Cut Oats (you could also use other grains and pseudograins)
2/3 c. Organic Red Quinoa, rinsed
2 Organic Fuji Apples, sliced or cubed, not peeled
1-2 cans Organic Butter Beans, rinsed
2/3 c. Chia Seeds
9-10 c. Water
1-2 c. Unsweetened Plant-Based Milk (optional)
Sea Salt
3-4 Tbsp. Ceylon Cinnamon
2-3 Tbsp. Ginger
2 Tbsp. Nutmeg
*1 c. Chopped Kale and/or Spinach, steamed

*Do not throw kale in the slow cooker.  Eat raw or steamed, seasoned with turmeric, ginger, and sea salt (if desired).  We add two cups of chopped, steamed, and seasoned kale to the base before refrigerating.  We’ll also serve the heated porridge on a bed of raw spinach and dinosaur kale.

Daily Toppings:

Roasted and crushed walnuts, crushed pecans, natural apple sauce, roasted almonds, strawberries, blueberries, raspberries, blackberries, bananas, raisins, granola, flax seeds, and sesame seeds.

Instructions:

Combine all ingredients in a slow cooker (do not include kale, spinach, or toppings).  The more liquid, the creamier.  I find it may be best to stay on the lower side when it comes to liquid.  You can always add almond milk, soy milk, or water before reheating each day.  Cook on low for 8.75 hours overnight.  Open, stir, and season to taste.  Pour today’s servings on to a bed of washed kale or spinach.  Allow the remainder to cool, package, and refrigerate.

Serve:

Served daily on a bed of kale or spinach.  You can reheat in the microwave or on the stove top.

Variation: Jackson’s Winter Porridge

Instead of apples, go with a cubed winter squash or sweet potato.  If  you don’t have fresh, you could use a can of pumpkin puree and pumpkin pie spices.

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