Ever just need something hot on a cold morning?

Something that will nourish you without weighing you down?

This past weekend I made a porridge. Think cream of wheat. Or oatmeal… But with no grains.  

That seems impossible, right? 

My sister shared this recipe with me a few weeks ago.  The recipe is from Againstallgrain.com.  A blog by cookbook author Danielle Walker, featuring beautiful and healthy grain-free recipes.  And this one is delish!

This is great to make on a lazy Sunday morning.  Perfect after a long run or yoga class.     

I like to top the porridge with a dash of cinnamon, chopped pecans and sliced bananas. 

Banana Nut Porridge  {grain-free}

Recipe adapted from Againstallgrain.com

• ½ cup raw cashews
• ½ cup raw almonds
• ½ cup raw pecans
• 1 or 1 ½ ripe bananas, chopped
• 2 cups canned organic coconut milk
• 2 teaspoons ground cinnamon 
• ½ tsp. pure vanilla extract
• dash of sea salt for soaking water

Directions: 

- Place the raw nuts in a large bowl and sprinkle with the sea salt.  Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight in the refrigerator. 

- Drain the nuts and rinse 2 or 3 times, until the water runs clear.  Add the drained nuts to a food processor or blender. Blend the nuts with the banana, coconut milk, vanilla and cinnamon until smooth.

- Divide it into bowls and microwave for 30 - 40 seconds or put the porridge in a pot on the stove and heat over medium-high heat until warmed. 

 - Serve with chopped nuts, fruit or even a splash of milk. You can also add a drizzle of honey or maple syrup, if desired. Store any extras in a container in the refrigerator.  This will make about four servings. So enough to enjoy another bowl the next morning.

Make this and then share it with a family member or friend.  Because healthy porridge this good must be shared!