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Thursday, May 16, 2013

Game Changer for breakfast: Soaked Oatmeal

For all of us who think we eat a "healthy" breakfast of oatmeal.. I never knew that if not prepared properly, it's not really digestible and therefore we are not getting all the nutrition available (problems really occur when we don't digest things properly).  I usually am hungry an hour after oatmeal for breakfast.  Reminds of chinese food, I am always hungry an hour or two after being stuffed on it.  Aren't you?

Well, I am in love with this site,  the healthy home economist, that I found through the Weston A. Price foundation website (which I also highly recommend).  But I am learning so much through this woman Sarah Pope's site.  She has so much informative information on nutrition and traditional methods of getting all the nutrition we can out of our food.  Soaked Oatmeal is one of the things I have learned from her and I love it.  Today, I am full til lunch with a breakfast of soaked oatmeal.    

And the bonus?  Traditional method of soaking oats overnight is super easy!   We tried it this morning with whole oats and loved it. We also shredded in an apple (using a box grater), honey & cream. Seriously, delish. (Traditional oatmeal is best served with liberal amounts of butter and/or cream for optimal assimilation of minerals.)  Another good thing to know. Btw- we buy our organic whole oats at Fred Myers in the bulk section.. I have found it is the least expensive. Follow the link for the recipe or watch the video. I'm copying it here... Soaked Oatmeal (recipe makes a lot I made 1/2 but you could easily store the rest for a quick warm up during the week)

After making it this way, we will not go back to the other way.  I truly felt way better after eating it this morning.

Soaked Oatmeal

2 cups rolled organic oats
2 cups filtered water
2 TBL lemon juice  (or you can use apple cider vinegar or yogurt)
1/2 tsp sea salt

Mix the oats, water, and lemon juice in a pot. Cover and leave on the counter (NOT in the refrigerator) for at least 7 hours or overnight. If you have trouble digesting grains, feel free to soak for as much as 24 hours.

When soaking is complete, bring 1 additional cup of filtered water to boil with the salt and add the soaked oats mixture. Cook for 5 minutes.

Traditional oatmeal is best served with liberal amounts of butter and/or cream for optimal assimilation of minerals. A natural sweetener, nuts, raisins or other fruit may be added as desired.

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