Paleo Low Histamine Porridge
This paleo low histamine porridge is delicious. Not only that but it is jam-packed with anti-inflammatory nutrition.
I have a mild obsession with chia-seeds. They give you all the creaminess of cream caramel without the guilt.
If you have not used these amazing seeds before then I encourage you to try them. What starts as a tiny seed, once activated, becomes a sponge. Can you believe this huge bowl of porridge was made from just 4 tablespoons of seeds?
When I first used chia seeds nothing happened. That is because I just placed them in water and waited and watched.
It turns out these little seeds are very well behaved. They only absorb up to 10 times their size in any liquid when you ask them too. The traditional way to activate them is to whisk them with a whisk or a fork for 5 minutes. I find it is just as effective to place them in a jar with a lid and shake them.
You will know when they activate, because you will see the seeds start to grow in size, as they take on water. Once that happens you can stop shaking and let them do their thing. It is fine to place them in the fridge overnight. This makes chia puddings and porridges the ultimate make ahead breakfast.
Chia seeds are also not just a neat science project. They are also an impressive power-house of nutrition. They are extremely high in omega rich fatty acids and anti-oxidants. Black chia seeds are about 25% higher in anti-oxidants than white chia seeds but white seeds are impressive also. They also have a wide variety of nutrients including protein, fat, fibre, calcium and other minerals.
I tolerating chia seeds, unlike oats, and grains. They also serve another purpose, being high in fibre, they are a natural aid with constipation. Just make sure you drink plenty of fluids also!
Chia seeds themselves have very little taste. This means that they are blank canvas and can take on any flavour. You can experiment with just about any flavour that your taste buds desire.
In this porridge I have used mesquite (which is a low GI sugar substitute, that has a caramel, toffee like flavour), added vanilla whey protein isolate (to boost glutathione), and some coconut oil (to boost its satiety). It is important to put these in at the very end or the heat makes them “grainy”.
I have topped them with some rhubarb baked in lemongrass and ghee, some fresh mulberries from my garden, and some brazil nuts for the glutathione boosting selenium. Really any fresh or stewed fruit is a good addition. I also sometimes add some cashew cream or home-made yoghurt for some extra variety.
This paleo low histamine porridge is not only a staple but it is a quick, convenient, egg-free breakfast that just happens to be low-histamine. Enjoy!
- 4 tablespoons Chia Seeds
- ⅔ cups Filtered Water
- 1 cup Nut Milk or Water
- 2 teaspoons Mesquite
- 2 teaspoons Coconut Oil
- 1.5 heaped tablespoons Vanilla Whey Protein Isolate
- 1 pinch Celtic Salt
- Place the chia seeds and filtered water in a screw top jar with a lid. Shake vigorously for 5 minutes until the chia seeds activate. The chia seeds begin to activate when they start to swell with water. Then leave for at least 20 minutes if not overnight.
- Place the activated chia seeds and nut milk in either a saucepan or Thermomix. If using a Thermomix, cook for 11 minutes, at 90 degrees, and reverse speed 2. If using the conventional method, cook on medium-high heat, stirring with a wooden spoon continuously, for around 11 minutes or until the milk is absorbed.
- Take off the heat, and stir in the mesquite, coconut oil, whey protein isolate, and salt.
- Spoon into bowls and add toppings, such as stewed fruit, fresh fruit, chopped nuts, cashew cream, or home-made yoghurt.