Delectable Oatmeal with Cashew Cream


All right, I admit it. I'm super picky about my oatmeal. There, I said it! Especially the texture. Some people make it so thick, if feels like a lump of cement (sorry, Mom!) You know what I'm talking about, right?

Or else it's too runny and flavorless. I love my oatmeal velvety smooth, yet with some lumps for chewy texture. AND, it has to be delicious!

So if you want to learn to make delectable oatmeal, with the added surprise of silky cashew cream, read on!

LET'S CLEAR SOMETHING UP

In some circles, there's some controversy about whether grains are good for us or not. If you Google it, you'll find every conceivable opinion. I think the only true way to know is to trust your instincts and make your own decision.

Experiment: if you feel bloated after having grains, maybe it's time to make some adjustments. AND, you may want to try SOAKING your grains, (and nuts and seeds) first! They all have an invisible protective coating outside to prevent them from germinating until the perfect conditions (water, sun, etc.)

This invisible coating is an enzyme inhibitor. So, when humans eat it, some of us have problems digesting them because digestive enzymes are blocked.

So, before you give up on grains (and nuts and seeds) all together. Try soaking them overnight with a dash of salt. Toss out the water, and proceed. They will actually begin the germination process, which makes them more digestible and more nutritious! Personally, I have cut out all processed, white grain products, but continue to periodically and seasonally consume some whole grains like oatmeal, quinoa, millet, brown rice, and buckwheat (which is technically not a grain.) I listen to my body and prefer oatmeal on coldish days. Not every day.

Patients on the anti-cancer Gerson Therapy consume oatmeal for breakfast along with a huge amount of organic vegetable juices. So, you need to make this decision for yourself.

MOVING ON... I discovered some AWESOME things to do with oatmeal to make it scrumptiously delicious. As always, I encourage you to experiment, but here is my favorite recipe.

It’s so easy!

INGREDIENTS


  • 1 c. organic oat flakes (get gluten-free if this is an issue for you.)

  • 1 c. water

  • 1 c. home-made almond milk (see home-made recipe) or other nut milk

  • 1/2 tsp ghee (clarified butter) or coconut oil

  • 5 drops Vanilla Creme Stevia drops

  • Dash of cinnamon


TO DO:


  • Place half of the oat flakes in your NutriBullet or blender. Turn them into a fine powder.

  • In pot, medium heat, melt ghee or coconut oil. Add the regular oat flakes. Let them roast slightly, stirring a few moments. Add powdered oats; stir a few seconds. (Don’t let them burn!)

  • Add water and almond milk or other nut milk. Bring to boil. Simmer on low about 15-20 minutes. It should be super creamy and smooth, with some texture.

  • Add Stevia drops and cinnamon.

EXTRAS


I like to add either fresh strawberries and blueberries, or if it's cold outside, I lightly parboil them with a little bit of water. Then place them on top with crushed almonds.

I also LOVE to add a dollop of home-made cashew cream. It is beyond delectable! Here's how to make this ridiculously simple yet delicious concoction.

CASHEW CREAM (see full blog post here.)


  • 1 c. soaked raw cashews. (or if in a pinch, boil about 2 c. water. Pour over 1 c. raw cashews. Let soak about 15 minutes.)

  • Place cashews in NutriBullet or other such device.

  • Add a dash of real organic maple syrup and cinnamon.

  • Add a bit of hot water or nut-milk to achieve a thick, creamy texture.

  • Blend for about 30 seconds.

Ta-da! All done! You will LICK the container, I swear it. This stuff is scrumptious.

Let me know if you come up with a fun oatmeal variation, and especially how you liked the cashew cream! It's awesome on fruit or really, on anything. Even straight out of the jar!

Enjoy!

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