My never ending quest for greens continues in this yummy porridge. It’s 55 degrees this morning and I wanted something warm and satisfying that included my oh-so-important veggies. I’m not much of a fan when it comes to green stuff (unless we are talking money..hahaha), so I find ways to hide the taste, if not the color. With spinach there’s just no getting away from that lovely green color, so embrace it, don’t fear it, cause you don’t taste it…at all.
Ingredients
- 3/4 cup unsweetened nut milk
- 1 cup loosely packed fresh frozen spinach
- 2 Tbsp ground flax meal
- 2 Tbsp SweetEs CWSM
- 2 Tbsp ground oats I keep this in a container
- 1/4 cup unsweetened coconut flakes
- 2 Tbsp SweetEs fusion sweet
- 1/4 tsp pumpkin pie spice
- 1/8 tsp mineral salt
- 1 tsp vanilla extract
- 1 tsp grass fed butter
- cinnamon
Instructions
- Place nut milk and spinach in high speed blender, purée until smooth (use purée setting on your Dash blender)
- While spinach is pureeing, measure out all dry ingredients into small bowl
- Place saucepan on stove over medium heat, add blended liquid
- Add contents of bowl (dry stuff) to saucepan, whisk quickly to combine
- Add vanilla, whisk in
- Pour contents into bowl, top with butter - sprinkle with cinnamon if desired.
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