Anti-Inflammatory Keto Porridge

Ingredients

• Organic Hemp Seeds

  Shelled, Whole - Whole Foods Market

  ⅛ cup or 15g

• Walnuts

  Nuts, english

  ¼ cup pieces or chips or 30g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ¼ cup or 21g

• Chia seeds

  Seeds, dried

  2 tbsp or 24g

• Almond milk

  Plain

  ¾ cup or 180g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Almond butter

  Nuts, plain, without salt added

  ¼ cup or 63g

• Coconut oil

  1 tbsp or 14g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Roughly chop the walnuts. Place the hemp seeds, chopped walnuts and flaked coconut into a hot pan and roast for 1-2 minutes or until fragrant.
2. Toss a few times to prevent burning. When done, transfer the roasted mix into a bowl and set aside.
3. In a small saucepan, mix the coconut milk and almond milk and heat over a medium heat. Once hot (not boiling), take off the heat. Add the almond butter, coconut oil, chia seeds, turmeric powder, cinnamon, and black pepper. Mix until well combined and set aside for 5-10 minutes. Stir in half of the roasted mix.
4. Spoon the porridge into serving bowl and top with the remaining roasted mix. Serve immediately or store in the fridge for up to 3 days.