 Coconut Chai Oatmeal topped with banana, peanut butter and dulse flakes from Ariel Richards Holistic Health Fall is coming! I know that is the last thing we want to talk about- but guys, it's happening. As the season changes, our bodies change too- and if we don't amp up our immunity the environmental stress can cause you to get sick. This is why so many people get a cold or virus when with a change in season. To combat this, and improve your health in general, be sure to add superfoods to your daily diet to give your cells the power they need to cope. I've started fasted cardio in the mornings (i.e. running the beach on an empty stomach) and when I get back I really need some fuel with fiber filled carbs, healthy fats, and a ton of phytonutrients to keep me going till lunch time. This recipe is a delicious spin on a northern classic, using some of my favourite island foods that are also readily available at higher latitudes. Aromatic spices combined with the rich flavours of coconut and vanilla and the satisfying quality of oatmeal make this a winner. Try it yourself and see! Ingredients (2 servings) : 1 1/2 cups coconut milk 1/4 teaspoon sea alt 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground turmeric pinch each dried cloves and nutmeg 2 teaspoons raw honey, plus more to taste 1/8 teaspoon vanilla extract, optional 3/4 cup steel cut oats 2 tablespoons fresh ground flaxmeal, optional Preparation: Combine the milk, salt, and spices in a small saucepan, and bring to a simmer over medium heat. Simmer 5 minutes, stirring constantly; add the honey, vanilla (if desired), oats, and stir until combined. Cook over medium-low heat, stirring constantly, for 15 minutes, or until the oatmeal is thick and creamy. Stir in flax meal. Serve hot with your choice of toppings- I usually add a banana and tablespoon of peanut butter with a sprinkle of dulse flakes. Buen Provecho!  Ariel Richards, R.H.N. Coconut Chai Oatmeal
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 I am always looking to modify recipes to make them more simple, local and healthy. This is an easy variation on a classic hummus recipe to make it a little more suitable for my island home in the Dominican Republic- but it is also a great summer party appetizer or quick snack. Hope you enjoy it as much as I do! Caribbean Hummus Recipe 2 cups of cooked chickpeas* 2 chopped green onions 2 cloves of garlic, crushed and minced 1 inch chunk of ginger, peeled 1/2 cup fresh cilantro leaves 2 Tbsp crunchy peanut butter (I get locally made stuff, lucky me!) 1 whole lime, quartered 1 tsp turmeric 1-2 tsp of honey or pinch of stevia pinch of sea salt or couple dashes of soy sauce if you like it spicy add hot sauce to taste *I rehydrate and cook dried beans myself because it's healthier than the cans. To do this you need to rinse the beans, then soak 'em in water for a few hours. Bring them to a boil and let them simmer for an hour and a half, till they are tender. You'll need about 1.5 cups to make 2, but I always cook extra to add them to salads (they keep in the fridge in some of their boiling water for 3-4 days. Add all ingredients (except cilantro and green onions) to your blender and blend till smooth. If it isn't creamy enough, add a little water or cold pressed coconut oil till it's your desired texture. Add cilantro and onions last so that it blends but green flecks are still visible. Serve 1/4 cup with crunchy carrot or cucumber sticks as a 1 serving snack. Bon Provecho!  |
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January 2016
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