Raw Week, Day 2: oatmeal nostalgia, the loss of a dear creamer, and humiliated zucchinis
I had a heck of a time waking up for school when I was younger. From an early age, I fell deeply in love with the luxurious feeling of still being in bed, wrapped in a warm embrace of cotton, flannel, and the occasional sleeping kitty cat, while my mom busily prepared for the day, and while my sister busily used up the hot water supply. I pretended to be slumbering, even for the pure joy of hearing a symphony of hair driers, pots and pans, dog barks, and (in all honesty) the rather sophisticated crescendo of threats uttered from my mother that I should seriously consider getting out of bed. Eventually, I would have to get up, and more often than not, there would be a (now rather cold) pot of porridge on the stove waiting for me.
Porridge is fascinating. It’s relatively simple to make, but the little variations and tiny nuances from family to family are what make it really endearing. When I was sick and couldn’t go to school, my mom would take me to my babysitter Nora’s house, where she would make me a smooth porridge drizzled with honey and skim milk. When I stayed overnight at my Grandma’s house, I would wake up to the most decadent delight: huge, hearty oats mashed with dark brown sugar and coated with what must have been sweetened condensed milk. On the weekends at my stepfamily’s house, porridge was generally avoided by the entire clan- a gluey, tasteless, and rather unjoyous event. (Now that I think about it, probably lacking in salt…) And finally, on camping trips with Daddy, a variety of packets of instant flavored oatmeal that my sister and I would fight over (“Laura, your hogging all the Peaches and Cream!”).
I never noticed until I was much older, but all those years my mom made porridge for us girls, she never had any herself. I asked her why, and she said she didn’t care for it. When I asked why she made it for Sarah and I all those years, she said, “because my mom made it for me.” I don’t know why, but I just think that is absolutely beautiful.
Well folks, you guessed it. Even Oatmeal can be done raw.
I was skeptical, but this was really quite good! All you need to do is remember to soak your oat groats overnight, and then it comes together really fast in the morning.
Regular oatmeal is heat-processed to stabilize the grain and keep it from going rancid. Then the oats are rolled into the flake shape that we all know and love. On the other hand, groats are the original raw, unprocessed version. As such, they retain more nutrients than their flake buddies.
Raw Apple-Cinnamon Oatmeal Porridge
- 1 C oat groats, soaked overnight (I used Bob’s Red Mill Scottish Oatmeal, since it is already ground down- though you may want to blend it further.)
- 1/2 an apple, diced small
- pinch salt
- dash cinnamon
- dash nutmeg
- a few juicy raisins (if they are dry, you can soak them with the groats)
In the morning: If using whole groats, blend them up in the food processor until desired consistency (I skipped this step since mine were already ground). Season with spices, salt and apple. Serve with maple syrup (Grade B is raw), agave nectar, or as is. Enjoy with Almond-Date Milk.
This was a really yummy breakfast, and it did its job too, as it stuck to my ribs for a good 3 hours before I felt hungry anymore. With the fresh apple and the sweetness from the dates in the almond milk, I forgot the maple syrup and didn’t even notice!
For Lunch, I dug out my spiralizer, and made some Zucchini Spaghetti!
I love this thing! It works best with fatter zucchinis, though, so the noodles ended up being a little on the shorter side…
I whipped up a cashew pesto sauce, and Bam! A 3 minute meal!
I found even a small portion of this to be really satisfying. The pesto was really yummy, but I’m going to tinker with it a little and lighten it up a bit. Jeez, that was a lot of nuts!
For dinner, I was craving some serious greens after such a heavy lunch, so I thought it would be a good time to tackle collard green wraps. I just love cooked collards, but I was pretty uncertain of eating them raw. I took a little bite off a leaf and wondered if I would be able to get past the really grassy bitter taste….Boy, did I ever! Amazingly, the collard green taste was overwhelmed by a feista of other punchy flavors!
The pictures are terrible, but this was actually my most favorite meal today!
I made a “collard green burrito” with avocado, cashew cheese, red pepper, carrots, and corn. It was amazing!! I’m going to work on this recipe a bit more, before I post it- It needs to be beautified a little more and perhaps rolled more securely…anyway, I’d be happy to eat one of these every day for the rest of my life!
Oh, and a word about the corn: I made a mistake and assumed that frozen corn is also raw. (I really don’t know my frozen vegetables very well) I didn’t realize this fact until I defrosted them, and I wasn’t going to let them go to waste…so when I say I am 99% raw this week, this would be an example of my 1% wiggle room.
(And I’m glad I followed through, cause it was d e l i c i o u s.)
All in all, another very yummy day over here. In addition to being really fast to prepare, I am also noticing that I had very few dishes to clean- just a bowl, a plate, a food processor, and a couple odds and ends….leaving more time to….blog?