Tumeric Oats (for when it's -100 with the windchill).

Okay, maybe I'm exaggerating a little. It's not quite -100, but it might as well be! Today it's -34c with the windchill (for all you americans, that is -30F...for real. I know, I don't get how to convert C to F either....)

But anyway, it's cold.

And on cold mornings I want something warm. Warm and sunny. Which is why I've been crushing tumeric like it's going out of style these days. What's tumeric? Tumeric is a 'perennial plant' or root that is in the ginger family (it actually kind of looks similar to ginger root!). Back in the early days, tumeric was first used as a dye - which totally makes sense because this stuff dyes everything it touches! However, it didn't take long for some smart people to discover it's medicinal properties. In ayurvedic practices, tumeric is commonly used to treat digestion disorders, throat infections & colds. Not only does it turn everything a beautiful shade of yellow, but I swear to you it makes things sunnier. & that is a fact. 

You can buy tumeric in powder form, which I have been doing for awhile since it was hard for me to find tumeric root here in Canmore. However, it's about a thousand times better in the fresh root form which is becoming more widely available. I suggest you look at your local health food store (nutters carries it!) for the real stuff and then get to work making these oats for breakfast. 

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Tumeric Oats (serves 1)

  • 1/4 cup gluten free rolled oats (not quick oats)
  • 1/2 cup + 2tbsp water
  • 1/2 banana, mashed
  • 1 cm cube of fresh tumeric root
  • 1 tsp coconut oil 
  • pinch of sea salt

Add the oats, water and mashed banana to a small pot. Place the pot on medium heat with a lid on it until the water starts to boil (1-2 minutes). 

Using a zester or fine grater, grate the tumeric root directly into the pot over the oats. Whisk to combine and then lower to heat to a gentle simmer. 

Simmer for 5 minutes with the lid on - whisking once or twice - until the oats are cooked and the banana & tumeric are thoroughly incorporated.

Remove from heat and stir in the coconut oil and sea salt. 

Pour into a bowl and enjoy with your favorite toppings. This time I added Mesa Sunrise Cereal, hemp hearts and goji berries. 

tropical egg scramble

at a recent canmore potluck (while enjoying our organic-vegan-glutenfree power bowls) we reflected on past experiences that caused us to suddenly stop and wonder how we got there. for example: have you ever been driving on the highway and realized you'd passed your turn off 80km's earlier? or found yourself in the grocery store with no idea how you got there or what you needed?

our topic of discussion at school this week is exploring how we show up: for ourselves and for other people, and what being fully present looks like. i don't know about you, but I am guilty of not doing a good job at this. I typically catch myself either feeling nostalgic about the past or planning for the future.

what about you?

anyway, all of this obviously has nothing to do with my current favourite breakfast, so moving on.

lately i've been loving double eggs for breakfast - especially when they are sweet eggs that involve cinnamon + cardamon (i seriously cannot get enough cardamon these days!!). this one is super easy and ready in 5 minutes...

...which gives you even more time to sit and enjoy being present in the moment while you're eating it! 

TROPICAL EGG SCRAMBLE

 

Melt 1 tsp coconut oil in a small pan on the stove over medium heat.

Meanwhile, with a fork, lightly scramble 2 freshly cracked organic eggs in a small bowl. 

Season with cinnamon (1/4 tsp), dash of cardamon and a sprinkle of good quality sea salt. Scramble again.

Pour the scrambled egg mixture into the hot pan and stir lightly to mix with the coconut oil.

Allow to heat for a minute or two before pushing the eggs around with a spatula as they cook (i.e. use basic scrambled egg technique).

Once they're nearly cooked (about 2-3 minutes), add 1/2 chopped banana and a small handful of diced fresh pineapple (about 1/4 cup).

Scramble into the eggs. 

Cook for another minute or two until desired done-ness.

Remove from heat and place in a bowl. 

Top with toppings such as:

  • 1 tbsp of homemade hazelnut butter (make your own)
  • a sprinkle of coconut
  • chopped chocolate
  • dried mulberries