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.