Half a coup of steel-cut oatmeal
2 cups water
Cook the oatmeal for about 7 minutes and add the following:
2 tbs chia seeds
2 tbs flax seeds (ground)
2 tbs hemp seeds
2 tbs sunflower seeds
2 tbs cocoa nibs
Hand full of walnuts
Cinnamon and nutmeg (as much as you like)
1 Persimmon chopped
I got this addictive recipe from the Tasting Table.
1⅔ cups pistachios
½ cup olive oil, plus more for drizzling
3 garlic cloves
1½ cups cilantro leaves and tender stems, plus more for garnish
¼ cup dill fronds, plus more for garnish
3 cups (1 pound) feta cheese
½ cup yogurt (I used Siggi’s 4%)
In a food processor, pulse the pistachios, olive oil and garlic into a fine paste.
Add the cilantro and dill, and process until well incorporated into the paste. Add the feta and yogurt, and process until smooth.
Transfer to a bowl and garnish with cilantro and dill. Drizzle with olive oil and serve.
I love the Sauerkraut from the Number 1 Sons so much. It tastes great and is great for your gut health.
I have been making flatbread using the recipe for the nuts and seeds bread that I have been making for a few years now. I like the crunchy texture of flatbread better than the loaf bread I used to make.
2 1/4 cups rolled oats
1 cup sunflower seeds, hulled
1/2 cup pumpkin seeds, hulled
3/4 cup almonds, toasted and coarsely chopped
3/4 cup flax seeds
1/3 cup psyllium seed husks (see note)
3 tablespoons chia seeds
2 teaspoons sea salt
1/4 cup olive oil
2 1/2 cups water
Some kind of spice such as Italian, saffron or chopped fresh rosemary
Mix the dry ingredients and then add the wet ingredients.
Preheat the oven to 400ºF. I use two sheet pans lined with silicone mat. I then spread the mixture as thinly as possible. Bake about 30 minutes. Remove and cool it on the cooling rack. Cut and enjoy.