sweet + savory oatmeal for inner autumn & winter

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Oatmeal is a great breakfast choice during our inner autumn + winter. In the same way that we benefit from eating warmer foods during the colder months, we also benefit from eating warmer foods during the “colder seasons” of our cycle (pre-menstruation + menstruation).

 

s a v o r y  o t m e a l

i n g r e d i e n t s

1/2 cup organic rolled oats

1 cup water + 1 tbsp ghee

1 tsp miso paste

¼ cup shitake mushrooms

2-3 leafs of massaged dino kale

 pumpkin + sunflower seeds

r e c i p e

Strip and discard the spine of the kale. Rinse + massage.

Chop kale and shitake mushrooms into bite sized pieces. Pan fry in oil of choice  (I use ghee) for about 10 minutes. Cover from time to time. Done once soft and tender.

In a separate pan, add ghee and miso. Cook for about 10 minutes until slightly browned.

Boil water in a separate small pot. Once brought to a boil, add oats and miso + brown ghee mixture. Mix and cook on medium until done. Stir semi frequently. Put cooked oatmeal in a small bowl. Top with mushrooms and kale. Sprinkle with sunflower + pumpkin seeds. & enjoy ! 

s w e e t  o t m e a l

i n g r e d i e n t s

1/2 cup organic rolled oats

1 cup water

1 tbsp ghee

Seasonal fruits of choice

Nuts / seeds of choice

Pinch of cinnamon

Pinch of sea salt

1-4 cup milk of choice

Organic whole milk plain (greek) yogurt

r e c i p e

Bring water to a boil in a small pot. Add oats and nuts / seeds. Reduce to medium heat and cook until done. Place in a small bowl. Mix in and melt ghee. Add a dollop of yogurt. Sprinkle cinnamon and salt. Pour over milk. & enjoy !


Megan conn