Nut-free, Coconut-free Chia-seed Porridge!


What do we do when we feel like we need carbs?  For most people, the answer is simple: have a bowl of cereal or a piece of toast.  When you have to give up all grains, or even just glutinous grains, it gets harder, especially when you are out and about.  It’s still pretty easy though: have a handful of sprouted nuts or the like.  But when you are trying to stay away from most nuts it gets REALLY hard.

For me, I have what’s called a “salicylate sensitivity”, which means I have asthma if I eat foods containing the properties of salicylates (see my article).  This is the first of five easy salicylate-free recipes following that article.

This recipe addresses the need for carbohydrates with chia seeds; (you can see my article on chia seeds here).

If you are sensitive to the salicylates in honey, you can substitute maple syrup (which is very low in salicylates). I use honey because it is not one of the salicylate foods which bothers me.


  • 1 1/4 cups water
  • 1/4 cup chia seeds
  • 1 tbsp. plus 1/2 tsp. raw clover honey
  • 1 tbsp. Vital Proteins collagen peptides (This product is similar to gelatin, being good for gut health.  You can buy it on
  • 10-12 drops NuNaturals Peppermint flavored NuStevia


  1. Pour the water into a saucepan and turn on the heat to medium.
  2. Slowly stir in the chia seeds.
  3. Turn the heat down to low, and let the porridge sit for approximately 5 minutes, stirring every 30-60 seconds, until the porridge reaches your desired consistency.
  4. Add the other ingredients, and thoroughly incorporate them.
  5. Serve with your desired toppings!



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