between the farmers market and chinese medical school, i get a lot of different recipes relayed to me in short little snippets – usually no more than 15 words or so.  off the top of my head i think of the sweet pickled carrots and daikon or the okra and miso marinara, both of which the farmer i work for told me about.  but there are many, many more that have found their way into my diet.

this recipe is one someone at my school gave me on a day i was looking particularly run down.  she asked “are you okay?” and when i explained that no, i wasn’t exactly feeling that great, she handed me two fresh plump lemons out of a big bag she had filled from her tree at home.  she told me “bring it home, wash it well, cut up and boil.  make sure you add honey.”  i did just that, but added a knob of ginger for good measure.

the combination of lemon, ginger and honey are really lovely this time of year.  they can soothe coughs or sore throats, settle upset stomachs, boost your immunity, and warm up a chilly body.  it is becoming quite a routine for me to make one of these in the morning.

whole lemon and ginger tea with honey
1 whole lemon
1 large thumb of ginger
about 2 c water
1-2 tbsp honey

chop up the ginger and whole lemon (peel and all) into thin slices, add to the water in a small sauce pan and bring to a simmer.  let cook over med-low heat for 15-20 minutes.  strain the liquid into a large mug and stir the honey in while it is still hot.  enjoy!

yields 1 large serving

i rarely follow recipes word for word.  i’ve been toying around with the proportions in this whole wheat apple muffin recipe from smitten kitchen, but with everything except apples.  i tried them with blueberries, pear – and now – shredded parsnip, which i got the idea for from the very gingery parsnip cupcake at four cafe.  i bulked up these muffins with some extra ground flax seed, as well as fresh and ground ginger.

i made them with some fresh blood orange mimosas, which i am surely i’m not the first person to think of, but am still proud for figuring out! when i was brainstorming beautiful ways to display the bright colors of these seasonal sweeties, this was the one that most enticed me.  for one, it is one of the simplest ways to highlight the flavor and color of the blood oranges, since you simply juice and mix with champagne.  and secondly, it can be fun to find an excuse to drink champagne before noon.

together these will contribute to a beautiful valentine’s brunch and can be prepped ahead of time.

parsnip muffins
3/4 c whole wheat flour
1/2 c all purpose flour
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
2 tbsp flax seeds – ground
1/4 c coconut oil
1/2 c brown sugar, with some extra
1/2 c greek yogurt
1 tsp fresh grated ginger
1 tsp vanilla extract
2 large eggs, at room temperature
1 c shredded parsnip

blood orange mimosas
equal parts blood orange juice and champagne

preheat oven to 450F

[NOTE: this muffin recipe yields a little less than most (which usually produce closer to a dozen and a half.)  this recipe made just 8, but if you need more you can double or triple the ingredients.]

take out your eggs and 1/2 cup of yogurt so they can start to come to room temperature.  and meanwhile, shred the parsnip, grate the fresh ginger and grind the flax seed to have everything ready when you start making the batter.

if you are unfamiliar with parsnips, they are a winter root vegetable that i find most similar to carrots.  they get thicker than carrots and have a very unique and pleasant bright note to them.  if you’ve never tried one you simply must!  i find larger ones are easier to deal with for purposes like these, so you don’t have to peel several small ones.  i peeled a large one and shredded it in my food processor, it turned out a little more than i needed for this recipe.

when it comes to ginger, i keep a large knob in the freezer because it keeps it fresh and makes it easier to grate (less stringy bits and no juice dripping.)  just keep in mind when you grate the frozen ginger it will be more fluffy, so you have to grate more than you think to fill up a whole teaspoon.

i find the flax is easiest to grind in a coffee grinder, leave it on for a few seconds until the seeds are very finely ground.

to make the batter, mix the coconut oil and brown sugar in a medium bowl.  the oil will need to be liquid to do this, which won’t be a problem on a hot day, but if it’s solid you can give it a few seconds in the microwave until it’s just liquified – just don’t get it too hot or it will melt the sugar and could curdle the eggs.

next mix the vanilla extract, greek yogurt and grated ginger into the same bowl – followed by the eggs.  make sure this mixture is smooth.

in a large bowl, mix together both flours, the ground cinnamon and ginger, baking soda and powder, pinch of salt and ground flax seeds.  whisk these together to incorporate evenly.  add in the liquid ingredients and mix gently just to combine.  mix the parsnip shreds in last.

the batter should be a little thick and dough-like, not watery, i’ve found this makes a fluffier muffin.

scoop spoonfuls of the batter into a muffin tin, fitted with liners.  i also sprayed the liners with a little cooking oil to help them peel out easier.  they should be most all the way full if you want a big top on your muffin.  sprinkle with a little additional brown sugar.

bake at 450F for 10 minutes, then reduce the heat to 400F and cook another 7 minutes or so.  the tops should have risen an inch or two and starting to brown.  let cool a few minutes before removing from the tin.  you can enjoy them immediately, they are best fresh, or save them a day or two in a air-tight container.

for the mimosas, juice the blood oranges ahead of time and strain to remove the seeds and pulp.  you can keep the juice in the fridge for a day or two, until you are ready to use it.  make sure to pour the champagne first and orange juice second, or it gets really bubbly and hard to fill the glass.

i don’t know much about champagne so i picked this one because it had a pretty label and looked kind of fancy – but it was only $10 so it didn’t break the bank.

enjoy any time of the day, but especially for breakfast or brunch.  these two winter treats go together wonderfully!

scones have become my go-to baked good as of late.  i like how they can be a hardy catch-all for whatever ingredients seem to be lying around, they aren’t overly sweet, they keep well and i’ve already got a killer recipe that can flex to my specifications.  all you really need is a pastry cutter, some cold butter, flour, sugar and a hefty tablespoon of baking powder.  Everything else is adaptable.

i used to make vegan scones by mixing a bit of soy milk and vinegar to replace the egg, i’ve filled them with stone fruit and berries, and even tried my hand at turning them savory.  but this recipe has turned out to be one of the best.  i wanted a strong autumn flavor so i used plenty of cinnamon, maple syrup and opted for brown sugar instead of my usual preference, turbinado.  they are a splendid little treat to enjoy with hot coffee or tea and easy to whip up in about 45 minutes.  i hope you’ll enjoy them as much as i do!

pomegranate and dark chocolate chunk scones
1 c all-purpose flour
1 c whole wheat flour
1 tbsp baking powder
1 tsp cinnamon
1/3 c packed brown sugar
dash of salt
dash of ground clove
1 stick butter
1 egg
1 tbsp maple syrup
1/3 c rolled oats
~10 tbsp ice water
1 c pomegranate seeds
1/3 c dark chocolate chunks

maple glaze
maple syrup
cinnamon

first things first, seed your pomegranate if you are using a fresh one.  you can find out how to do that in an old post of mine: how-to open a pomegranate.  once you have the seeds strained, measure out a cup (there should be more than enough in a medium-sized pomegranate.)  set the rest of the seeds aside or snack on them while you bake.  if you don’t have a fresh pomegranate you can also use prepared seeds from the grocery store, usually in the produce section.  fresh seeds can be stored in an air-tight container in the fridge for a few days but are best used right away.

when you are ready for making the scones take the butter out for about 5 minutes, to let soften a bit.

preheat oven to 400F.

mix together the dry ingredients – both flours, the baking powder, brown sugar, cinnamon, salt and ground clove – in a large bowl.  cut in the butter, preferably with a pastry cutter, but you can also use a pair of knives or a large fork.  you want to leave large chunks of butter.

roughly mix in the egg, maple syrup and rolled oats, maintaining those large chunks of butter.  prepare at least twice as much ice water as you will need in a small cup with several ice cubes.  add in the ice water 1 tablespoon at a time until the dough sticks together.  it might only take you 6 or 7 tablespoons, or might take you as many as 12, but as long as you add it in slowly it’s a lot easier to get the texture just right.

once the dough is just barely sticky enough to hold together, add in the pomegranate seeds and chocolate chunks, loosely incorporating into the dough.  form it into a tight ball and lay out onto a floured surface.  press down until it is about 8-12 inches across and evenly round.  slice into 8 even slices and transfer the pieces to a floured cookie sheet.

make  the maple glaze by mixing together a small amount of maple syrup (1-2 tbsp) and a dash of ground cinnamon.  brush onto the top of each scone until evenly coated.

bake for about 18-20 minutes, or until lightly golden brown on the outside and slightly plumped.  let cool for a minute or two before using a spatula to transfer to a plate or cutting board to cool more.

they are best right away but can be enjoyed 2-3 days later.  just keep in an air-tight container outside of the fridge, and toast slightly to re-heat.

yields 8 scones

i already have an awesome vegan recipe for scones that i know is quick, so i de-veganized it with a stick of butter and an egg.  all of these circumstances schemed to create one spectacularly tasty treat; quick and easy to make and a perfect way to feature any seasonal fruits.  because we are trying not to eat too many sweet and starchy foods around here – and because they are best enjoyed while fresh – i donated most of these to the people i encountered in the next 24 hours.  i’m told they are still inspiring drool-inducing daydreams, so whip up a batch soon!

whole wheat raspberry rhubarb scones
1 c chopped rhubarb
1 c fresh raspberries
1 tbsp lemon juice
1/2 c turbinado sugar
1 c whole wheat flour
1/2 c unbleached all-purpose flour
1/2 c rice flour
1 tbsp baking powder
dash of salt
1 stick butter
1 egg
1 tsp vanilla extract
about 6 tbsp ice water
some extra flour and sugar for dusting

preheat the oven to 400F and pull your butter out of the fridge to soften.

rinse your raspberries and rhubarb, chop the rhubarb in small chunks and soak both with the lemon juice and half of the sugar.  you can use regular sugar but i like the texture of turbinado sugar in scones, especially as crunchy crystals on the outside.  you can leave this mixture while you prep your other ingredients, it will allow some of the flavor to come out.

mix all your dry ingredients together in a large bowl – all flours, the other half of the sugar and the baking powder.  you can experiment with different ratios of flour but i’ve found they need at least a bit of all-purpose flour to hold them together.  cut in the butter in with a pastry cutter, a large fork, or with two knives.  you want the butter to remain in chunks when you put the scones in the oven, so just loosely break it up and make sure the pieces are all coated.  crack your egg into the batter and add the vanilla extract, loosely incorporate them as well.

get your ice water ready, i usually take a glass of water and drop a bunch of ice cubes in it, then spoon the water out one tablespoon at a time.  mix between each to make sure you add just enough to hold everything together, but no more (you might need a bit more or less than what i used.)  the dough should still seem just a bit crumbly, but wet enough to stick together.  once the dough is just right add in the soaked raspberries and rhubarb, very loosely stirring them in so they ribbon through but still maintain whole pieces

turn the dough out onto a floured surface and pat into a large flat circle – about 8-12 inches across.  coat the top and sides with a bit more flour and then cut into equal pieces.  i usually make 8 because it’s easy to cut evenly.  use a large knife or a fork to gently transfer the wedges to a baking tray, and sprinkle a little extra sugar on top.

bake all on one tray for 20-25 minutes, or until starting to brown.  share and enjoy!

yields 8 scones

eggs make up for most of the batter, so it’s low in flour and has no sugar, which cause parts of the baby to resemble a light omelet or eggy crepe while the edges are so crispy they are nearly croissant-like.  traditionally dutch babies are topped with butter, lemon juice and powdered sugar, but i wanted to pair this weekend treat with my sunday obsession – the fresh berries i buy each week at the lost feliz farmers’ market.  which simply screamed to be topped with heaps of whipped cream, which i had to try to lighten up a bit, so the whipping cream is cut with low-fat yogurt and a touch of honey which gives it a tangy and subtly sweet flavor.

this recipe is big enough to split among 2 or 3 people, so sit back and enjoy your weekend like i did…

dutch baby
1/2 c all-purpose flour
1/2 c half and half
4 large eggs
4 tbsp (half a stick) butter

honey yogurt sauce
1/3 c whipping cream
1/3 c low-fat yogurt
1 tbsp honey

suggested toppings
fresh berries

if you live in a climate that lends itself to growing fresh berries, you should definitely take the extra time and money it takes to get a hold of them – they are so worth it, both in health benefits and delicious fresh flavor.  just make sure they are not sprayed with pesticides since they spray the chemicals directly on the delicate fruit.

you can make the honey yogurt cream up to a few hours ahead of time and store it in the fridge.  measure out the whipping cream and yogurt into a medium-sized bowl, whip with a hand mixer until it makes ribbons in the mixture and when you stop mixing to pull the paddles out you should see little peaks.  then add the honey and mix another minute or so until it is a thick consistency.  spoon into a clean, air-tight container to store in the fridge until needed.

when you are ready to prep the dutch baby preheat the oven to 425F

place a large cast iron skillet – or you can split the recipe into two smaller ones – over low heat and after a minute add the butter to melt.

in a blender mix up the eggs, flour and half and half quickly until incorporated.

when the butter is completely melted pour the batter in and put right into the oven.  bake 25 minutes, this may not seem right because you can see it puff up in the oven right away, but it takes this long for the whole thing to cook all the way through.

when time is up, remove from the oven and let it cool one minute before using spatulas to remove and transfer to a large plate.  dress with berries, the chilled honey yogurt cream and optionally you can add a sprig of mint and dust of powdered sugar (you only need about 1 tsp for sifting.)

enjoy immediately since the whipped cream will fall flat, the berries will get soggy and the pancake will loose it’s crisp if left to sit too long.

yields about 2-3 servings – so share!

i used to make a lot of quiches because they are really easy to make ahead of time for lunch leftovers and are a perfect catch-all for any veggies i have in your fridge.  but i realized that a frittata is basically a quiche without the crust – even lighter and easier to whip up!

i made this one with a slew of spring veggies, a little of everything that has just popped up at the market in the past few months, but most of which will be around all summer.  enjoy with any combination of your own produce.

spring veggie frittata
2 tbsp oil (i used coconut)
1 large shallot
1 small potato (~1/4-1/3 lb)
1 small yellow zucchini (~1/4-1/3 lb)
1/2 bunch of asparagus (~1/4-1/3 lb)
1 c english peas
3/4 tsp fine ground sea salt
5 jumbo eggs (or 6 regular)
1/4 c half and half

preheat the oven to 375F

start by chopping all the veggies.  the shallot, potato and zucchini should all be chopped pretty thinly, you can use a mandoline if you’d like but it just takes a minute to do with a knife.  the asparagus can be chopped into roughly 1 inch pieces.  if using fresh english peas then shell first and measure out one cup – mine are fresh from the farmers’ market but i froze them so they are easier to use and won’t go bad.

heat up a cast iron skillet (or oven-safe stainless steel frying pan – without any plastic on the handle) over high heat for a minute or two, then add in the oil.  i like coconut oil especially with eggs because it keeps a really light flavor, but you can use olive or canola oil too, even butter if you want.  reduce to medium heat and add in the shallot, potato and 1/2 tsp of the salt.  fry for about 3-4 minutes or until both are soft.

take this time to crack the eggs into a separate bowl, add in the half and half and other 1/4 tsp salt and whisk until evenly incorporated  i find that half and half or cream help to get a really fluffy texture from the eggs.

once the shallot and potato are soft, add in the asparagus, peas and zucchini just for a minute to mix in evenly.  it doesn’t matter if your peas are fresh or frozen because they will mostly cook in the oven.  next pour the egg mixture evenly around the skillet, turn the heat up to high for about 1-2 minutes or until the egg mixture begins to bubble up in a few places.

then cut the heat and put the pan directly in the oven.  bake for 30 minutes – until the egg is solid throughout and beginning to brown on top.  let cool for at least 10 minutes before cutting.

keeps well in the fridge in an air-tight container for 2-3 days.

yields 4-6 servings

i’ve been eying this recipe by orangette for a while now, and finally attempted something similar.  instead of buttermilk to soak the oats in i knew i could use thick and slightly sweet coconut milk, so i tossed in a little shredded coconut while i was at it.  it all soaks in the fridge for a few hours, which makes the oats swell up and get incredibly soft, sticky and chewy.

instead of egg, the vegan baking standard of flax eggs hold up quite well, especially for pancakes.  instead of butter i use half the amount of canola oil and instead of sugar maple syrup is perfect.

the batter is thick and gooey, which results in an extremely soft and delicate pancake, which must be cooked slowly, but boy are they worth it.  they are hardy and filling, almost like eating a thick bowl of oatmeal but in a short stack.  and when topped with fruit and drizzled with maple syrup who could resist?

coconut and oat pancakes
14oz or 1 3/4 c coconut milk
1 c rolled oats
1/2 c dried shredded unsweetened coconut
1 1/2 tbsp flax seeds
1/4 c water
1/4 c canola oil
1/4 c maple syrup
1/3 c flour
1 tsp baking powder
1/4 tsp salt

pour the coconut milk over the oats and shredded coconut, cover and stick in the fridge over night or at least for a few hours.  the oats and coconut absorb nearly all the water from the milk, fluffing up nicely.

when returning to the kitchen to start the pancake process, put the flax seeds (i used golden flax) in the water to soak for at least 10-15 minutes.  they should form a sort of gooey gel around them.

separately sift together the flour, baking powder, and salt.

blend the soaked flax seeds on high for 30-45 seconds, then add in the maple syrup and the oil and blend for an additional minute.  the seeds should break up nicely, if any stick to the walls of the pitcher turn off the blender, scrape them down and blend again.

mix these liquid ingredients in with the soaked oats and coconut, then sprinkle in the dry ingredients and gently mix in.

heat up a large pan over medium-high heat, but then reduce to medium for cooking the pancakes.  coat the pan with a little canola cooking spray and dose out fourth cup portions.  let cook for at 4-5 minutes or until lightly golden brown on the bottom, starting to cook around the edges but still wet in the middle.  gently flip and cook for another 3 minutes or so on the other side.

stack up, top with fruit like banana and frozen blueberries, and enjoy!

yields 3-4 servings

my dad bought a dehydrator many years back, probably after being convinced by an infomercial that making his own jerky would change his life.  but several years later it ended up sitting in the cabinet unused, along side the super slicer and turbo cooker.  being that i was in the market for a good dehydrator the past few years, for preserving fruit and making my own raw food treats, i happily accepted it as my mom did some spring cleaning.

and being the granola snob that i am – very particular about the level of sweetness, texture, quality of fruits and combination of tastes – i’m happy that now i can just make it myself.  i usually make it just like this, with some oats and some type of seed or nut, sweetened with maple syrup and dried to the perfect crunchy texture.

this is a simple 5-ingredient recipe to make a raw granola, but if you don’t have a dehydrator you can toast it in your oven over the lowest heat.  feel free to experiment with your own flavors and let me know how it goes!

raw maple flax granola
2 c rolled oats
2/3 c flax seeds
1/4 tsp salt
2 tbsp oil
1/2 c maple syrup

in a blender, add 1/3 c of the oats and 1/3 c of the flax seeds.  blend until they are a fine powder.  then mix it together with the rest of the whole oats and flax seeds.  this helps to make more of a doughy consistency so the granola sticks together in bigger chunks rather than flaking into individual oats.

sprinkle in the salt, then lightly drizzle the oil and toss in so it’s as evenly distributed as possible.  i use olive oil because it’s raw, it’s healthy, i have a lot on hand and it’s such a small amount that you can’t taste it.  you can use any type of oil you’d like, i also suggest coconut, flax, hemp, avocado, or walnut.  then you can get a healthy dose of good saturated fats or essential fatty acids as you snack on this treat!

finally pour in the maple syrup and mix it in.

depending on your dehydrator, you may want to put this on parchment paper that you’ve cut down to fit, or you may have something like a baking sheet that you already know fits.  since i have a circular dehydrator i trace one of the trays over parchment paper, cut out the shape and poke some holes through it with the tip of a knife to make sure air can get through.

spoon the granola mixture onto the paper or baking sheet and press down no more than 1/2 inch thick.  dehydrate for 6 hours until slightly dry, then break up into large chunks and dehydrate 6 more hours.  if you are using your oven, turn it on the lowest heat (probably about 200F) and press the granola out on a cookie sheet.  bake at this heat about 20-30 minutes, break up into chunks and bake some more.  then store in a dry jar or bag.

this is a perfect breakfast with sunflower seed or oat milk.  it also makes a great snack for a picnic or a hike.  and you could make it lots of different ways.  it’s very good with sesame seeds, hemp seeds or any kind of nut.  try it with cinnamon and raisins, or bits of dried fruit.  oh, and enjoy!

yields about 3 cups

this post was featured on foodgawker.com

i don’t understand why it’s considered normal to eat super sweet food first thing in the morning.  if i wake up and eat a blueberry muffin my blood sugar will be bouncing up and down all day, let alone pancakes or waffles stacked high and drizzled in syrup.  that’s why i usually look to the not-so-sweet to satisfy my early morning hunger – a slice of whole grain toast, porridge or a scone.

this simple recipe is hard to screw up.  if you’re feeling creative throw in flavors like vanilla, cinnamon or lemon zest, and feel free to replace the apricots with another fruit or leave them out completely.  i added them because i love their fresh tart taste and they are so cheap at the market right now, as low as $1 a pound!

apricot scones
1 c unbleached flour
1 c whole wheat flour (plus some for the outside)
1/4 c turbinado sugar (plus some for sprinkling on top)
1 tbsp baking powder
1/2 tsp salt
1/2 c vegan margarine
1/2 c soy milk
1 tbsp white or rice vinegar
1/4 c ice cold water
1 1/2 c diced apricots

add the vinegar to the soy milk and set aside to thicken.  dice the apricots and make sure you have the full 1 and 1/2 cups, then set aside.

sift together the flours and baking powder, mix in the sugar and salt, then cut in the margarine.  if you don’t have a hand pastry blender which is made just for this, then use a strong fork and it will work the same.  work until there are little clumps, those are perfect because if they stay cold until they get in the oven, they will melt into flakey little pockets.

add in the soy milk concoction, then ice water and mix quickly yet gently until there there are no large dry patches, but little clumps are fine.  you want to work the dough as little as possible, to keep the scones soft.  over stirring will work the gluten in the flour into sticky strands and break up those nice little margarine clumps.  then add in the diced apricots and loosely incorporate, it’s okay if they aren’t completely mixed in.

sprinkle additional whole wheat flour over the top and on a clean dry surface, pat the dough into a loose ball and turn onto the floured surface – like a cutting board.  the dough should be soft and moist inside, held loosely together by the thin layer of flour on the outside.  for bigger scones, you can cut this ball of dough into six equal wedges and bake.  but i prefer a smaller, more manageable scone, so i halve it, pat each piece into a little circle and divide it into six wedges.

handle those wedges very gently when transferring to a baking pan covered in parchment paper, so they maintain that wedge shape scones are known for.  then sprinkle with more turbinado sugar if you’d like.

bake for 20-25 minutes at 400F.  enjoy immediately or keep dry in a sealed container for later use.  they also freeze well!

yields 12 mini scones or 6 large ones

this recipe was featured on slashfood.com

i’ve been working at my local juice bar for a few months now where we make all the milk for our smoothies fresh daily.  we make coconut milk by blending the meat and the water – we make almond, oat and buckwheat milks by simply soaking, blending and straining the grains or nuts.

the pulp that’s left over after straining is a shame to throw away as it’s just as nutritious as the milk but is loaded with all the fiber. as such, we use the almond paste in smoothies as a lighter almond butter substitute. unfortunately the buckwheat pulp is a little bland, but we often make the oat paste into raw oatmeal.  there are lots of ways to prepare it – yacon syrup, fresh berries, nuts – but i’ve tried out a simple combination of banana, a little agave and cinnamon here so i can share the technique, but leave the specifics of the recipe a little open to interpretation.  leave a comment with the way you love your raw oatmeal!

raw oatmeal and oat milk
1 1/4 c oat groats
about 6 and 1/2 c purified water
1 banana
1 tbsp agave
1/2 tsp cinnamon

soak the oat groats in about 2 cups of water for at least 2 hours before hand, so they soften up a bit (about 2 hours).  groats are the whole form of oats, before they are rolled or stone cut.  soaking the groats in their natural state allows the grain to rehydrate and start to sprout.  this means that they will start to form active enzymes, which will partially digest their complex carbohydrates, making them easier for you to digest.  you can get oat groats at most health food stores, but if you can’t get your hands on them you can use the standard rolled oats you can get at any grocery store.  you don’t even have to soak rolled oats long, 10 minutes should do it.

once soaked, strain and throw the groats in a blender with the remaining 4 and 1/2 cups fresh water.  blend on high for a few minutes until the groats break up to a fine pulp.  the finer you blend them the easier they are to eat.

pour the blended oat mixture through a fine sieve or a straining bag to get all of the liquid out.  all of the liquid is raw oat milk!  it’s unsweetened so it’s not super tasty on its own, but you can sweeten it with a little agave or raw sugar, or use it to make a smoothie.

mash the banana and mix it with the oat pulp.  then mix in the agave and cinnamon, or whatever other spices you’d like.  this dish is great served with berries or nuts on top, keep in the fridge if you’re not going to use it right away.

this is a simple breakfast for someone wanting to eat raw, just soak the groats the night before and the preparation in the morning is minimal.

yields 2 servings