Wednesday, September 29, 2010

Breakfast: Soaked Oatmeal w/ Raw Milk

Coconut Oil and Fermented Cod Liver Oil: 2 tablespoons coconut oil taken in tangerine ginger tea and two capsules of FCLO, taken 20 minutes before breakfast

Breakfast: Soaked Oatmeal with butter, maple syrup, and Coconut Sprinkles, one cup of whole raw milk

Breakfast was surprisingly good this morning.  I have made soaked oatmeal before, and I like it fine but it isn't usually my favorite.  I prefer eggs and bacon to grains in the morning.  But I was very pleasantly surprised by this particular bowl of oatmeal.  I usually don't add butter to my oatmeal but it was a welcome addition indeed.  The buttery, mapley smoothness was punctuated by the crunchiness of the coconut sprinkles.  No kidding, this is my new favorite way to have oatmeal.

It was also nice to have a warm breakfast after waking up with cramps and a baby who was feeling a little...grumpy.  I have been feeling pretty good the last couple of days on the new food regimen.  I like having my meals planned out for me, and I like trying new things.  Tonight I am trying lamb for the first time.  And last night I had blue cheese salad which I am really trying to like!

Soaked Oatmeal with Butter, Maple Syrup, and Coconut Sprinkles

1 cup rolled oats
1 cup warm water
2 tablespoons whey, lemon juice, or yogurt
  • Combine oats, warm water and whey in a glass bowl, cover with a towel and let soak overnight or 24 hours.

1 teaspoon sea salt
1 cup filtered water
  • Transfer soaked oatmeal to a saucepan, add sea salt and water and bring to a boil.  Then lower to a simmer for 1-2 minutes, until oatmeal thickens.

1-2 tablespoons butter (or coconut oil)
2-4 tablespoons maple syrup (or other wholesome sweetener like Rapadura, Sucanat, honey, maple sugar, date sugar, palm sugar, etc.)
sprinkling of Coconut Sprinkles
  • Scoop oatmeal into bowls and add butter, wholesome sweetener, and coconut sprinkles.  I also added a little raw milk from my cup to thin it out a little.  Enjoy!

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