Here’s a perfect breakfast for a late fall morning. The days are getting so short up here in the north and we haven’t even changed the clocks back yet! I guess the plus side of turning back the clocks is that we’ll have a little more light in the mornings. For the past few weeks, I’ve found it difficult to adjust to waking up in the pitch dark. In the summer I forget that the flip side of the long long days of a Northwest July are the dark days of fall and winter. But warm breakfasts and my vitamin D lamp are doing wonders. Plus, I appreciate this drastic change of seasonal light and the rainstorms rolling in when I think of the constant summers of my drought-stricken home state. This is the time of year when I start to miss California sunshine, but I have to be grateful for the well-hydrated town I live in and for the brilliant afternoon pauses in the rain when the sky opens up to reveal snow-capped Olympics over the sound. I get to visit L.A. soon enough. I only wish I could bring some rain with me.
Now, back to the food at hand. I am actually beginning the Whole 30 challenge today (basically paleo eating for a month–yikes) in an attempts to nip my seasonally typical bad eating (rainy weather + holidays= sugar consumption for me) in the bud. I’m also determined to prove that I can walk the walk of the program in Nutritional Therapy I just completed last week. This program trains practitioners to work with clients on the foundations of nutrition in order to support balance, health and holistic well-being. I am very excited to be starting my journey as Nutritional Therapy Practitioner, but don’t feel like I can very well suggest to a client that they cut out all white sugar, when I can’t seem to mange that successfully in my own life for any extended period of time. So I’m more motivated than I’ve been in the past.
That’s not to say I won’t still be making delicious food this month. On this particular whole food challenge, it is suggested that you not eat grains of any form. So I’ll be trying that and won’t be having this oatmeal for a while. But in everyday life, I would suggest this oatmeal recipe to any client as a whole food alternative to sugary cereal, yogurt and granola (which can often be very sweet) or toast. The fiber in oats sustains you throughout the morning, and toasting them in coconut oil add an extra satisfying, stick to your ribs element that provides essential, healthy saturated fats that keep you full longer.
In the upcoming months, I’m going to be incorporating more nutritional advice into my blog and recipes and transitioning my recipe and cooking lesson mini business into a Nutritional Therapy Practice that includes recipes and cooking advice along with a client based practice focused on helping others discover vitality through food.
I’m excited to share with you.
Ok. Finally–the recipe!
2 cups old fashioned rolled oats (preferable organic)
2 tsp. virgin coconut oil
1/2 tsp. salt
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. black pepper
2 cups water
1 1/4 cups milk, cream or coconut milk
2 tsp. honey
4 figs, fresh or frozen (organic)
2 Tbs. raw pumpkin seeds
Melt coconut oil in a saucepan over medium high heat. Add in oats and spices. Stir with a wooden spoon until spices are aromatic and oats just start to brown. Pour in water and cream or milk. Turn heat down to medium low. Cook, uncovered, stirring occasionally, for 5-8 minutes, until oats are tender but not mushy. Chop up figs and stir them in. Remove from heat and stir in honey. Divide among 2-3 bowls, depending on how hungry your family or guest are. Or, if it’s just for you, take you fair share and save the rest to be reheated later! Top each bowl with a sprinkling of cinnamon and pumpkin seeds.