Peaches and Coconut Cream Porridge

The other day I was watching Dan, the Life Regenerator on He made a really simple dish of fresh cut peaches, and coconut water and meat (his coconut cream). That was it. I thought that was such a wonderful idea, and looked so refreshing, I decided to make my own version.

I consider my rendition more of a porridge. I made my coconut cream with the coconut meat and water, but also some nut mylk, vanilla, and agave powder. The porridge itself had more than just the yummy fresh peaches, I added some highly nutritious chia seeds, sprouted buckwheat, raw cacao nibs, and vanilla bean powder and cinnamon. It was terrific!!!

Here’s the recipe broken down for you:

5 ripe peaches (peeled, stoned, and sliced)
1 T raw chia seeds
1 T raw cacao nibs
1/4 cup sprouted and dehydrated buckwheat
dash of cinnamon
1/2 cup prepared coconut cream

Ingredients for the coconut cream:
1 young Thai coconut (flesh and water)
2 T organic agave powder
1/2 tsp organic vanilla extract non-alcoholic
2-3 drops clear SweetLeaf Liquid Stevia
1 cup prepared raw almond mylk

Coconut Cream preparation:
Combine ingredients in a blender and mix until smooth and creamy. Keep refrigerated.

Porridge assembly:
Combine all the ingredients in a bowl and serve.

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