Turmeric , with its history of use in China and India as a powerful anti-inflammatory, is featured in this power “bowl”, a new favorite on our breakfast table. This may become a standard in your weekly breakfast repertoire, especially during the fall and winter months. Happily foggy summer mornings in Maine give us the excuse to indulge during the warmer months. Good comes from everything!
Turmeric Oatmeal Breakfast Bowl
2 cups dry organic GF oats
1/2 cup almond milk
1 tablespoon coconut oil
1 tablespoon turmeric
1/4 teaspoon salt (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground multi-colored pepper corns (optional)
juice of half a lemon, plus more to pour over the top if you like
Toppings: chia seeds, ground cinnamon, flaked coconut, chopped dates and/or figs, golden raisins, blueberries, golden berries, goji berries, almond butter
1. Soak the oats in 4 cups of water overnight. Alternately, prepare oatmeal as the package instructs, usually 2 cups of oats to 4 cups of water.
2. Drain any excess water, and heat the oats in a medium sauce pan, adding the almond milk as the mixture begins to heat.
3. Add the coconut oil, spices, and lemon juice, and cook until simmering. Cover and set aside whilst you prepare the toppings.
4. Serve with an assortment of any or all of the toppings listed above, as one would with a curry dish.