Delicious creamy oatmeal made from freshly rolled oats. Very little work involved. Simply mix, sleep, cook.
The night before, I combine all of the ingredients in a saucepan with a lid and let it sit overnight. Then in the morning, on medium heat, and stirring constantly, I cook the oatmeal until it is as thick as I like.
I serve it with butter, maple syrup and fresh goat milk!
Sprout your brown rice before cooking to increase nutrient availability and mineral absorption. It’s actually not any more difficult than soaking your brown rice.
Rinse rice well and place in a bowl or mason jar along with about 4 cups of warm pure water. Cover and let stand on the counter for 4-8 hours.
Drain. Rinse. This time do not refill with water. Cover again and leave on the counter.
Drain and rinse the brown rice in this manner 2 to 3 times a day until you see little tails about 1/4″ long coming out of the end. It usually only takes 2- 3 days.
Rinse rice and place in a medium saucepan with 3 cups of water or homemade chicken stock. Bring to a boil. Remove the scum that comes to the top. Boil until water is about the same level as the rice. Cover with a lid and shut off the burner. Allow to sit for 45 minutes to steam. Fluff with a fork and serve.
No more rice cookers or constant surveillance over the stove top. No more dry, mushy, or burned rice. For perfectly cooked, easiest brown or white rice, baking the grains in the oven is my go-to method. Bone broths, like fish or chicken stock will increase the nutrition and digestibility of the grains.
Preheat oven to 375F.
Spread rice in an oven safe container; an 8 inch square glass baking dish, an oven safe stockpot, or dutch oven all work.
Stir in boiling stock or water, oil, and salt. Cover baking dish tightly with foil or lid if using a pot.
Bake until rice is tender, about one hour for brown rice, about 35 minutes for white rice.
Remove rice from oven, fluff lightly with a fork. If not serving right away, cover the dish with a clean kitchen towel.
Note: If you soak your rice before cooking, measure the amount of water you are soaking the rice with. Soak. Before baking, strain the soaking water into a measuring cup to calculate how much water was absorbed by the rice. Subtract this amount from the liquid amount called for in the recipe. You will only need to do this once if your soaking times are consistent.
Okay, so this is one of my FAVORITE salads. The recipe is courtesy of my sister Cecily. It is loaded with delicious fresh herbs and veggies… add feta or goat cheese to make it even yummier! You can choose to skip the homemade dressing if you like and use a good quality organic balsamic vinegarette, but I highly recommend making your own.
Soak overnight in water and 1-2 tablespoons of lemon juice, vinegar, whey or other acidic compound and rinse quinoa VERY WELL in the morning. Run under water in strainer for several minutes, and make sure water runs clear before putting into pot to cook. Although quinoa is very healthy, it contains a natural outer coating which can be upsetting to the stomach. I often use about half or two-thirds regular quinoa, and about one half to one-third RED quinoa. They have the same basic flavor, but it makes the salad prettier.
In a saucepan, combine the quinoa, water, and salt. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let sit for 10 minutes. Fluff with a for and place in a large bowl and let it cool COMPLETELY (I usually make the quinoa a day ahead of time & refrigerate). Another trick is to add just a small splash of olive oil at boiling time- it helps the quinoa to fluff easier when cooled.
Add the parsley, cilantro, mint, tomatoes, scallions, pepper, carrots, and cucumber.
Pour the dressing over and mix well. Cover and chill about an hour before serving.
In a blender combine all ingredients. Process for at least 1 minute. Store in a tightly
covered container in the refrigerator if not using right away.
I often use a combination of Orange Muscat Champagne Vinegar (from Trader Joe’s) with either the cider vinegar or lemon juice. Go with your own personal preferences.
**You can also add optional feta cheese or pine nuts/pistachioʼs too.
***The herb portions can vary according to how much you like that particular flavor. My cooking generally tends to be spice & herb heavy.
Our beloved granola is actually not very good for us. Here’s the solution!
Soaked Oat Instructions:
Two days before – In a large bowl, combine rolled oats, warm water and whey or lemon juice. Stir gently to combine. Cover with a kitchen towel and set in a warm place for 24 – 36 hours.
In a fine mesh strainer, rinse well. Gently spread soaked oats evenly onto a dehydrator tray lined with a mesh insert. Dehydrate at 150˚ for 12 hours, until thoroughly dried. Remove and cool.
Once cool, granola may be made immediately, or oats may be stored in an airtight container for several days, ready & waiting for granola preparation.
Preheat oven to 350˚. Locate a non-stick sheet pan or a regular sheet pan lined with parchment paper.
In a small saucepan over medium heat, melt butter. Once nearly melted, add honey, cinnamon, stevia and sea salt. Whisk well to combine.
While butter is melting, crumble oats onto the prepared sheet pan.
No big chunks should remain. Add walnuts, almonds, sunflower seeds, pumpkin seeds and coconut flakes.
Once honey-butter mixture is prepared, evenly pour mixture overtop of oat-nut mixture.
Using a spatula, stir until well combined; ensure every piece of dried oat gets a light coating of butter. Spread evenly before baking for 10 minutes. Remove and stir.
Spread evenly and bake for another 5 minutes. Remove and stir.
Spread evenly and bake for 5 additional minutes, for a combined total of 20 baking minutes.
Remove and immediately stir in currants until well combined.
Cool completely before storing in an airtight container at room temperature for up to a week. Or transfer to the freezer for several months.
Fragrant with cinnamon and sweetened by apples, this baked oatmeal can be eaten hot or col, as breakfast, snack or lunch. The eggs and milk give oatmeal a protein boost.
Combine oats, acid (or sourdough starter*), water, and nuts/seeds in a big bowl. Cover and let soak overnight.
*Sourdough starter improves the soaking’s effectiveness by adding phytase to reduce phytic acid — which otherwise the oats lack — as well as organisms to accomplish an overnight fermentation. Don’t worry, it won’t be sour — if you rinse well the next morning!
In the morning, preheat the oven to 375 degrees Fahrenheit. Drain the oats through a fine sieve. Rinse and allow to drain again.
In a big mixing bowl, whisk together butter, milk, eggs, sweetener, vanilla, cinnamon, and salt. Add oats and mix well. Add the apples, raisins and coconut and mix in gently.
Transfer to a greased 9” x 13” baking dish (or two 8” square cake pans). Smooth the top. Bake for 45 minutes to 1 hour, or until golden brown and a toothpick inserted comes out clean.
Remove from oven to a cooling rack. Allow 15 minutes to rest before cutting into bars. Eat in a bowl with yogurt, kefir, or milk. Or as a bar with maple syrup and fresh fruit. Store leftovers in refrigerator.
Not your average bowl of oatmeal! A nearly cake-like baked oatmeal with a warm vanilla aroma is sure to get your day off right.
The day before you want to bake your oatmeal, soak oats in water, whey, and spelt, kamut or rye flour covered on the kitchen counter for at least 12 hours, but longer is best when it comes to oats, up to 24 hours. Use of a heating pad under the container is helpful to reduce phytic acid even more.
In the morning, beat coconut oil, sweetener, and eggs together until glossy. Add baking powder, sea salt, cinnamon, and vanilla and stir until well combined.
Pour mixture over soaked oats and beat until a batter forms and there are no lumps.
Pour batter into 9×13 baking dish and bake at 350 degrees for 20-30 minutes.