Monday, October 8, 2012

Elderberry Oatmeal

It's fall! I woke up this morning around seven and saw a beautiful and cold fog settled in around my garden. It's time to pick apples and pumpkins and start ramping up our immune systems for the cold and sunless months ahead.

Last night before bed I set out a large mixing bowl of oats, water and some raw milk kefir. Oats contain a lot of phytates, or anti-nutrients, which inhibit the absportion of the vitamins and minerals. I soak them over night in an acidic medium to help to reduce the phytic acid content of the oatmeal making it easier to digest and allow our bodies to use the nutrients. For this morning's batch I added a few tablespoons of dried elderberries. They taste a lot like blueberries and are great at preventing the flu and helping with many respiratory infections. We make and take a lot of elderberry syrup this time of year but I'm trying to find new ways to include them in our diet.
Dried Elderberries are tasty flu fighters. They contain compounds that inhibit the enzyme flu viruses from penetrating our cell membranes and also prevent the virus from invading respiratory tract cells. Taken early enough, as a tea or tincture, you may be able to head off an upcoming illness before it becomes a full-blown flu. They are especially good for bronchitis, colds, coughing, and influenza. Also contains substances that ease inflammation and pain and soothe the intestines, thus making them useful in all inflammatory bowel diseases. It is known to have a gentle laxative action, and their mild tonic action helps to arrest diarrhea. - Bulk Herb Store

Ingredients:
Oats, as many as your family needs on a given morning, for us it was 3 cups.
1 tablespoon of yogurt, kefir, or lemon juice per cup of oatmeal. We used about 3 tablespoons.
Several tablespoons of organic dried elderberries. You can get them here.
Pinch of Celtic Salt
My kiddos ate it before I could get a photo!
1 teaspoon cinnamon. I like Penzy's cinnamon.
1 teaspoon of coconut oil
A splash of raw milk or cream to add at the end.

When the oatmeal soaks overnight it cooks so much faster in the morning! Especially if you use the steel cut variety.

1. Pour your wet oat mixture into a pot with a little coconut oil in the bottom.
2. Stir in a pinch of Celtic salt and cinnamon.
3. Cook on medium/low for about ten minutes or until everything is soft and cooked.
4. Add a drop of cream to sweeten, if that's not enough you can add some grade b maple syrup too. ;)
5. Enjoy!




5 comments:

  1. Ah! I wrote this while the kids were running around. I forgot to mention you need to add water to your oats and kefir/yogurt before you let it sit. I just barely covered the oatmeal with water.

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  2. Yum! We started just soaking our oats overnight and eating them in the morning as-is, no cooking necessary. Thanks for sharing this recipe :)

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  3. Glad you enjoyed it! We did that in the summer a few times, called it summer porridge. We mixed in chia seeds too. Surprisingly tasty!

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  4. I've never been an oatmeal fan, but I just bought some steel-cut oats and intend to learn how to make oatmeal that actually tastes good. I'm bookmarking your site, because I need the advice! Thanks!

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  5. Such a cute photo with your little girl. Thanks for the information; I'm going to try and make a variation of this :)

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