Squash Porridge (estrogen balancing)


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



2 Tablespoons freshly ground flaxseed

2 Tablespoons freshly ground raw pumpkin seeds



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