By Hayley Stobbs R.Ac, CNC
I was first introduced to unconventional porridge through Kate Jay of Healing Family Eats. Thanks Kate! Please check out her blog to explore these delicious grain-free porridge recipes: Banana Cinnamon ‘Oatmeal’, Warm Porridge with Lemon and Berries, Apple and Cranberry ‘Oatmeal’, and Roasted Cinnamon Pear ‘Oatmeal'. Scroll down to check out my squash porridge inspired recipe below.
I often recommend squash porridge for breakfast over grain porridge as grains have a tendency to be inflammatory and mucus forming for those with spleen and stomach deficiencies. Why then, does Chinese medicine often promote the consumption of grains as a central part of one’s diet? This is mainly because grain production is a large part of Chinese culture, it is a very economical crop in that it requires less water to thrive, and because its mass production is able to feed its large population size. Keep in mind that there are many factors, such as genetics, state of health, and type of grain, which influence how well grains are tolerated. Preparation also matters; grains are increasingly digestible when whole, soaked, sprouted, and cooked for a long period of time.
Squash is in season during late summer and autumn in British Columbia and it is plentiful in grocery stores until spring and early summer. The various types range from sweet and dense to light and neutral in taste. My personal favourites are kabocha, delicata, butternut, and acorn.
Benefits of Winter Squash:
Winter squash includes butternut, kabocha, delicata varieties, acorn, spaghetti, hubbard, and more! They vary in taste and colour, from mildly sweet and less dense (spaghetti squash), to sweet and most dense (acorn and delicata).
Squash is an excellent source of vitamin A and C, and it contains a spectrum of complementary whole foods vitamins and minerals such as iron, calcium, B vitamins, E, magnesium, phosphorus, potassium, along with essential fatty acids.
Spaghetti squash is particularly low in FODMAPS (per 1 cup serving). The remaining varieties contain moderate amount of FODMAPS — sensitivity depends on individual sensitivity of the short chain carbohydrates oligosaccharide and polyols, and serving size.
Kabocha squash is also known as Japanese pumpkin and is commonly incorporated into a healing SIBO dietary protocol.
Winter squash is moderate in salicylates, excellent for those who are on low thiol diets, and is a soothing ingredient to add to low-histamine protocols.
Traditionally, squash is a healing food for all body systems since it is easy to digest, hypoallergenic, and nutrient-dense.
Energetically winter squash is warming and sweet. It enters the lung, large intestine, spleen, and stomach meridians. Beneficially it tonifies qi and it regulates blood circulation, cold, damp, and phlegm.
Makes: 1 serving
1 cup acorn squash or spaghetti squash, cooked
¾ - 1 cup warm water
2 tablespoons collagen powder
1 ½ Tbsp coconut flour
2 teaspoons ground flaxseed
1 tablespoon full fat coconut milk or coconut butter, optional
Dash of stevia or raw honey to sweeten
Ginger or cinnamon to sprinkle, optional
10 fresh raspberries
1. Halve and de-seed a spaghetti or acorn squash. Drizzle with a teaspoon of oil and bake at 400F for approximately 45 minutes or until soft.
2. Measure 1 cup of cooked squash flesh and mash in a mixing bowl with 3/4 cup warm water.
3. Stir in the collagen powder, coconut flour, and ground flaxseed. Mix well.
4. Add an optional tablespoon of full fat coconut milk or coconut butter.
5. Sprinkle with ginger or cinnamon and garnish with fresh berries to serve.
I hope my post has given you insight today. If you’re interested in nutrition and acupuncture I’d be happy to guide you along. Please visit www.vcaspa.com to book online or call 250-590-4341. To learn more about my acupuncture practice, follow @hayley_stobbs on Instagram.
Wishing you love & vitality,
Hayley Stobbs R.Ac, CNC