Wednesday, June 28, 2017
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Almond Blueberry Porridge (aka Purple Passion)

This is a great breakfast recipe from Living in the Raw by Rose Lee Calabro. It calls for 2 cups of coconut pulp. Well, I just wanted to use one coconut, a smallish one. It had nearly 3/4 cup of pulp, so I added 1 cup of soaked and sprouted oat groats to make up the room. I also didn’t have fresh blueberries, so used frozen ones. I didn’t garnish it and some sort of fruit garnish would have been a nice touch.

My husband also likes cacao, so I made the recipe, then poured out a small bowl of it then added a tablespoon of Wilderness Family Naturals Cacao Powder to the blender. I found I liked it best without the cacao. The cacao gave it a slight bitterness. I think it would be a great recipe to make and let sit an hour before eating, I think the flavors and texture will come together a bit more.

Is the cacao I used raw? It is labeled raw, but I think most of the “raw cacao” out there isn’t truly raw by David Wolfe’s definition. Truly raw cacao is NOT fermented. Almost all organic and raw cacaos are fermented. If you want to be sure you are getting raw cacao, I would get it from David Wolfe’s Sunfood site or from the importer directly, Essential Living Foods.

I have dubbed this Purple Passion because of the fabulous color and also it satisfies some of the requirements for nutrients to replenish the sexual fluids, as per Sunfood Diet Success System by David Wolfe. I think the addition of soaked pumpkin seeds and olive oil would boost the passion-restoration part of this for men.

Men can replace sexual fluids by specifically eating nuts, seeds, wild coconuts, coconut oil, cacao (raw chocolate), maca root, seaweeds, avocados, olives and bee pollen

Almond Blueberry Porridge

1 cup almonds, soaked 12-48 hours
1 cup coconut water
2 cups young coconut pulp
1 cup fresh blueberries
1 teaspoon vanilla extract

Combine the almonds and coconut water in a blender or a food processor fitted with the S blade and process until smooth and creamy. Add the coconut pulp, 3/4 cup of the blueberries, and the vanilla and process until smooth. Serve with the remaining blueberries as a garnish.

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