Ingredients
1 – 15 ounce can butternut squash puree
3/4 cup filtered water
1/2 cup unsweetened shredded coconut
3 tablespoons chia seeds
2 tablespoons ghee
1 tablespoons freshly squeezed lemon juice
2 teaspoons ground allspice
1 teaspoon vanilla extract
1/2 teaspoon turmeric powder
1 cup frozen tart cherries
Dash of fine sea salt
Toppings:
2 Tablespoons freshly ground flaxseed
2 Tablespoons freshly ground raw pumpkin seeds
Directions:
Place all of the porridge ingredients in a medium-size pan and heat through until the porridge thickens, about 5 minutes.
Ladle into serving bowls and sprinkle with the topping ingredients. Serve Warm.
Note: This porridge keeps well in the refrigerator for up to 5 days.
Source: Cooking for hormone balance by Magdalena Wszelaki