Oatmeal
There is so much diet information available out there: Acid vs. Alkaline, Fats vs. Carbs, Food Combining, Raw Foods, Veganism, Carnivorism…
… and there are convincing and compelling arguments on all sides.
At the risk of violating several laws of proper nutrition propounded by one of the many dietary sects out there, this short essay is in praise of a simple joy at the breakfast table: oatmeal.
My recipe for a treat that is comparable to a slice of pie in taste and texture, but light and easily digested, so as not to make for a sluggish morning is as follows:
1-1.5 apple(s), cut paper thin with the skin on and perhaps the core still in. Sweet apples or sour, or a bit of both.
.5 Tbsp. hemp seeds (where you get these is your own problem)
2 Tbsp. sunflower seeds
2 Tbsp. thin sliced almonds
1 Tbsp. crushed linseed (flaxseed)
1 cup thin rolled oats
.25 cup orange juice
.5 cup boiling water
Mix it up and enjoy. You will be delighted by the taste and the filling effect.
As an alternative, substitute .5 cup steel cut oats that have soaked overnight in the refrigerator + .5 cup thin rolled oats for that stick to the ribs consistency (make sure to cut the amount of boiling water accordingly). Then you get even more nutrition from your sweet and satisfying breakfast.