Nothing is better than waking up to a hot, delicious breakfast that is already cooked. Start these groats in the evening, and that’s exactly what you’ll have when you wake up on a cold morning!
Groats have a delightful chewy texture, are extremely high in fiber, and also high in zinc (great for cold season), bioavailable iron, selenium and vitamin E, among other nutrients. If your grocer doesn’t carry them, they’re easy to find online, at Amazon and other sites.
Pressure-Cooker (fast and simple)
Put two cups of groats with 6 cups of liquid (water, or a mix of water and coconut water or milk, apple juice, green tea, or just about any other liquid you like) into your pressure cooker. Allow to come to medium pressure and cook for 15 minutes. Add any add-ins you like, below, and serve!
Slow-Cooker (like the universe making you breakfast in bed)!
For easy cleanup, lightly grease the slow cooker with coconut oil. Add 6.5 cups of liquid (water, or a mix of water and coconut water or milk, apple juice, green tea, or just about any other liquid you like) to two cups of groats in the slow cooker. Put the slow cooker on low heat and cook for 8 hours. Stir, add any add-ins you like, and serve!
Add-Ins (This is where it gets REALLY fun) – pretty much whatever is in season!
Almonds (whole or chopped)
Cranberries (dried or fresh, chopped)
Berries: blue, black, straw, etc.
(You get the idea – whatever you like!)
Note: Though oats do not contain gluten, they are frequently processed in the same factory and can be contaminated. If you are sensitive to gluten, choose groats that say “gluten-free.”
Summer Peach and Basil Salad
4-5 medium peaches, sliced into 1/4 inch pieces (leave skin on)
1/4 red onion
1/2 cup fresh basil
1/2 lemon or 1 lime, juiced
1 tablespoon extra-virgin olive oil – choose a fruity, cloudy one
Pinch of coarse salt
Freshly ground pepper, to taste
Options: Take it sweeter: Add Strawberries and/or mint; or, serve with a dollop of marscapone sweetened with honey
Take it savory: Add Feta (just a tbsp, crumbled – you need much less than you think – or it will overpower the fruit) or other white cheese, grated
Make it spicy: Add grated ginger
A bit of attention on the preparation will make a big difference in this recipe – start with a sharp knife!
Roll basil leaves together into a “cigar” shape and thinly slice across the “cigar” to make thin basil strips. Then, quarter a red onion, and slice very thinly across the cut side, to make tiny strips of that as well.
Add everything you are using in a large bowl, toss, adjust seasoning if needed, and serve.
Cucumber Bruschetta Bites
Do you love the taste and crunch of bruschetta, but want to avoid bread? Give this simple recipe a try – you’ll be surprised!
3 large organic tomatoes
3 oz mozzarella cheese
2 tsp organic olive oil
6-8 organic basil leaves
Salt and pepper to taste
Two large organic cucumbers
1 tsp balsamic vinegar (optional)
Slice the tomatoes and mozzarella cheese into a tiny dice, and place into a bowl. Slice basil leaves into thin strips, and add to the bowl. Sprinkle with olive oil, salt and pepper and set aside.
Slice cucumbers in half lengthwise, and again across, to make 4 pieces. Use a spoon to remove the seeds (Do not discard! Add to smoothies, or plant to get MORE cucumbers!) to make a cucumber “boat,’ or slice across the cucumber to make discs.
Pile the tomato mixture into the cucumber boats or onto the discs, and serve!
Today’s wisdom comes from an apple … whose seed has way more intelligence than any pill manufacturer!
Winter greens are delicious, with stronger flavors than most summer salad choices. That’s a good thing, so that they can stand up to the heavier winter flavors of root vegetables and so forth … but for small children and others that are more sensitive to strong, bitter flavors, you may want to balance the flavors with a slightly sweet dressing.
Bittersweet Winter Greens Salad Recipe
Go to your local farmer’s market or grocery for a large bag of winter greens: escarole, sorrel, swiss chard, arugula, etc. Just before preparing the salad, wash the greens and let them dry in a colander.
In a small mason jar, mix 1/4 c olive oil, 1/4 c red wine vinegar, 1 tbsp dijon mustard, and 1 tbsp jam – apple, berry, or other sweet flavor. Add a pinch of salt, a twist of pepper, and then put on the top and shake until well mixed. Pour over the greens (to taste), toss, and serve immediately.
Optional add-ins: any nuts, feta cheese, purple onions, dried fruits (cranberries are delicious), oranges or mandarin bits, or avocado (of course). Also great served over leftover quinoa or other grains.