Pumpkin porridge

I was inspired by the most delicious breakfast during my time at Gwinganna. A beautiful porridge full of all the goodness I dream about.  I was left with no choice but to recreate it!

As the weather begins to change it is important that we adapt our meals to reflect what’s going on around us. This can be moving towards warmer, nourishing foods as we approach autumn – typically it’s important we eat what’s in season. So you can use this recipe and call upon any variation depending on what’s on offer – I’m using pumpkin but you could use sweet potato, apple, banana – depending on what you enjoy.


1/4 of a small pumpkin, seeded, peeled and cut into small cubes (roughly 1 cup)
3/4 cup brown rice (or you could use quinoa or oats depending)
4-5 cups of water
1/2 cup of almond milk (or your choice)
1 Tbsp honey or rice malt syrup
1 pinch of salt
2 tbs of pumpkin seeds
2 tbs chopped walnuts
2 tbs pine nuts


  1. Rinse the rice and allow to soak for at least 1 hour (or better still overnight).
  2. Place rice in 4 cups of water in a saucepan and bring to the boil. Allow to simmer for approximately 30 minutes or until the rice begins to soften.
  3. Add the diced pumpkin and allow to cook with the rice for 10-15 minutes.
  4. Boil and cook until the pumpkin gets very soft and tender and the liquid is absorbed.  Stir frequently.  If more water is needed, add as required.
  5. Once rice and pumpkin are cooked, add almond milk and continue to stir.
  6. Add honey and salt and  cook for a further 5 minutes or until milk is mostly absorbed.
  7. Add nuts and mix well.
  8. Garnish with edible flowers, nuts and seeds.
  9. Serve and enjoy.

You might choose to serve with yoghurt or more almond milk.

For more recipe inspo, if you haven’t already, be sure to check out my range of books.  Most of my reads are lifestyle books meaning they not only contain valuable information to help you take charge of your health and hormones but recipes to help you take action.  Head to the shopping pages here.

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