Thursday, August 27, 2015

Warm Purple yam apple porridge

I survived 4 days of Las Vegas on AIP/ Paleo and came back to more moderate temperature back home ( Stay tuned for a post about my 43C/110F journey.) My early morning walks has become a little nippy comparing to hot yoga on the hotel balcony. I went out for my jaunt around the neighbourhood and felt to desire for a tummy warming breakfast when I get home. Here is what I stirred up. It's quick and easy and hit the spot. 

Purple yam apple porridge

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Serves 2   Prep time 5 mins    Cook time 10 mins

  • 1 medium purple ( or other yam, peeled and cut into 1/2" pieces)
  • 1/2  apple ( peeled, cored and cut into pieces) 
  • 1/2 c coconut milk ( affiliate link:  I use this one
  • 1/4 c shredded large coconut flakes ( affiliate link: I use this one)
  • 1/2 c water
(Optional) garnish with mint leaves

  1. Put cut yam pieces into a medium size pot with water and cook at medium heat for 5 minutes or until soft
  2. Add apples and cook for another 3 mins or until apples are soft, turn off heat
  3. Mash yam and apples with a potato masher or fork
  4. Add coconut milk and mix well. If the mixture is too runny, you can simmer it for a few minutes to reduce the liquids.
  5. Pour into your favorite bowl and top with shredded coconut flakes 
  6. Optional garnish with mint leaves. 
Enjoy this hearty warm and colorful bowl as  a meal or snack 


  1. Could you clarify what you mean by yam? That word means so many different things!

    1. I know in different places these tubers are called different names, sweet potatoes or yams. The ones I used are purple inside and out ( the skin) . They are long and has "pointy" ends. I think you can use either sweet potatoes or yams for this recipe, yams ( usually has rougher and bumpier skins) will give you a more starchy and fiberous mouth feel whereas sweet potatoes ( smoother skins) will be smoother in texture. Hope that make sense.


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