Oat breakfast

 

Going into the summer, I find that I eat more fresh and raw food, so this is a good time to write down a recipe I have enjoyed this winter and spring – as a reminder for myself for next year.

  • Steel cut oats, soaked overnight. This starts a slight fermentation process and eases digestion.
  • Add coconut flakes, raisins, sliced apple, banana, sunflower seeds, etc. I usually use only coconut flakes and apple.
  • Cook w. green temple chai, or another spice tea, instead of some or all of the water. This adds to the flavor and gives a nice warming effect in the body.
  • Slow cook on low heat while stirring the bottom occasionally.
  • Serve w. gomasio (roasted and salted sesame seeds), honey, etc.

Sauerkraut!

 

I have fermented foods off and on for a while, but for some reason haven’t gotten around to making sauerkraut yet. (Could have something to do with irrational prejudices left over from childhood!)

I now have a nice batch of dill-sauerkraut fermenting in the kitchen, and it should be done sometime next week.

Above is a nice little video on how to do it, with more information at the Kitchen Gardeners International website.

Fermented food tastes great, is richly nutritious, and is easily digested and made use of by the body. When I ferment it myself, I find that it creates a deeper sense of connection with my food, body and life in general, and is fun and easy to do as well.

Food & a breakfast recipe

 

I am visiting my family, and food is one of the things that receive more attention than usual. It helps me notice again the difference between tasting with the mouth or with the whole body.

If we taste with the mouth only, we are usually in for trouble one way or another. As we eat, we may ignore the signals from the body saying “that’s enough” or “stay away from that right now” and then pay for it later.

But if I experience myself as that whole beyond and including body-psyche, and am more aware of and responsive to the body, I taste with the whole of me, the whole body and mind. And here, it becomes easy and simple to eat just enough, and also to say no to the foods that do not seem nurturing right now.

I notice that my center of gravity is stably and easily in the second, although I do choose to override it occasionally, which then is just another experience. Another thing to explore and notice.

And a recipe for my favorite breakfast right now:

  1. Soak steel cut oats, coconut flakes and raisins over night
  2. In the morning, make a cup of strong Green Temple Chai (or another spicy tea)
  3. Add the tea and pieces of pear, banana and/or apple (or any other fruit) to the oat mix
  4. Cook on low heat for a while (I often do it for half an hour or so)
  5. Eat with Green Temple Chai or another spice tea

Right now, during the cold season, this is a breakfast that feels deeply nurturing for the whole body, whole mind.