After two long sweaty hours of jumping around and bending over backwards, I want an epic breakfast and a big mug of tea.
In the summer time, this breakfast is normally a mason jar full of super elaborate smoothie with lots of greens, fruit, superfoods, dates, nuts, coconut oil, etc.
But now as the temperature drops, I’m back in oatmeal mode. Hot cereal feels so nourishing and satisfying on a cool morning. Fiance Yogi (what in the world am I going to call him after this weekend? Any suggestions?) particularly likes steel cut oats. They take more time then regular rolled oats, but they are worth it. If you have time/remember, try to always soak your grains – overnight ideally, which also cuts the cooking time significantly. It’s best to add a little tiny splash of ACV or lemon juice as this helps break down phytic acid, making your oats more digestible and nutritious.
I am not one of those cooks who keeps it all simple and spare. I try, but somehow I still manage to throw 4 extra ingredients into the pot. I’ve learned to embrace this about myself in the kitchen. I’m creative, I can’t follow a recipe to save my life, I make a mess and I rarely ever use measuring cups and yet, somehow, something delectable emerges out of the chaos.
In my kitchen, I use lots of warming and stimulating spices like cardamom, cinnamon and ginger. These add great flavor, stimulate digestion (agni) and are beneficial for vata-types like me.
The thing about these oats I love so much is that I add pureed yams or pumpkin. This adds a lovely orange color, a distinctly “fall” flavor and lots of grounding, nourishing yang energy. These orangy vegetables are great sources of Vitamin A too which helps keep your skin pretty, among other less superficial health benefits.
One addition that I rarely skip is black strap molasses. This thick syrup is a natural source of potassium, magnesium, calcium, iron and vitamin B6. It is nourishing for Kidney chi and very beneficial for those of us who tend towards anemia. My acupuncturist always encourages me to eat molasses and I happily oblige!
These oats are not so simple, but by all means, feel free to nix ingredients or modify! Happy fall!
1 cup of steel cut oats – soaked and rinsed
2.5 cups of filtered water
1 organic apple – chopped in fine bits
sprinkle of pink salt
1 tablespoon of black strap molasses
2 tsp of grade B organic maple syrup (less or more to taste)
half a can of organic sweet potato puree (pumpkin is fantastic, butternut squash works too!)
handful of raw cashews (or your favorite nut…almonds are nice)
handful of dried unsweetened currants (or whatever you have around)
spoonful of organic coconut oil
spoonful of chia seeds (or flax)
1 teaspoon or more of ground cinnamon
hefty dash of cardamom, nutmeg and ginger
tiny pinch of turmeric
Soak grains overnight. Rinse. Add to pot with chopped apples, water and salt.
Boil for 10 to 12 minutes.
Add all the spices, sweet potato/pumpkin, molasses, cashews and currants.
Simmer for 10 to 12 minutes. Stir occasionally. Add more water or almond milk if getting too thick.
Lastly add coconut oil, chia seeds and maple syrup. Take off heat. Stir well, then allow the oats to sit and cool for 10 minutes.
This recipe makes enough for 2 ravenous Ashtangis at 10:30am who have been more or less fasting since 4pm the following day. So basically, normal people wouldn’t want to eat this much and this recipe could easily serve 3 people or maybe 4. Haha!
Blessings and LOVE
PS – Excuse the radio silence upcoming. Wedding weekend ~ Jai!