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savory ayurvedic oatmeal + mucuna brazil nut latte

Posted: March 19, 2018 by sasha nelson

If you know me, you know I love oats. In that case, you also probably know that I love Ayurveda and have been enormously inspired by Divya Alter.

When I brought home an abundant bundle of collard greens recently, I took a spin on the Ayurvedic oatmeal from Divya’s amazing cookbook and made it savory. The result was extremely satisfying, so naturally I had it two days in a row, and am considering a third…

It’s sidekick was a mug of Ayurvedic mucuna “coffee” – a thoughtful, herbal, caffeine-free blend of mucuna pruriens, wild date seeds, root chicory, and haritaki. It’s creator Vaidya Mishra (Divya’s mentor) explains that this blend will “energize your physiology by supplying better oxygenation to the brain and lungs; it will help ease the mind by supporting your nervous system against daily stress; and pacify all three doshas.”

Would you try savory oats or herbal “coffee” for a change?

savory ayurvedic oatmeal with greens + avocado

free of gluten, soy, refined-sugar

serves 1

ingredients

2 tsp cultured organic ghee from Divya’s Kitchen [sub coconut oil if vegan]

1/4 tsp fennel seeds

1/8 tsp fenugreek seeds [optional]

1/4 tsp ginger, fresh & diced [sub 1/2 tsp ground ginger]

1/4 tsp coriander, ground

1/8 tsp turmeric, ground

1/4-1/2 cup gluten-free whole grain rolled oats [I usually do somewhere in between 1/4-1/2 cup]

1 Tbsp golden raisins

1/2 cup h2o

1/4 cup organic non-homogenized cream on top whole milk [local if possible, no additives / sub unsweetened non-dairy milk of choice]

1/2-1 cup collard greens, sliced into thin ribbons/chopped to your preference

1 pinch sea salt

1 pinch black pepper

toppings

1/4 avocado

lime squeeze

sunflower seeds, dry toasted & unsalted [optional]

instructions

In a small-medium saucepan, add the ghee on medium heat.

Add in this order: fennel and fenugreek seeds, fresh ginger, ground spices [except salt & pepper], stirring and waiting 15 seconds between adding each group [seeds – fresh – ground].

Add oats and raisins, stirring to absorb the ghee.

Add water first and stir, then add milk – bring to a boil, then cover partially and simmer for 5 minutes.

Add the greens and stir well to combine, cover partially and continue to simmer for another 2-5 minutes until combined and cooked.

Turn off heat adding sea salt and pepper to taste, stirring to combine.

Enjoy with avocado and a squeeze of lime juice.

mucuna brew brazil nut latte

free of gluten, soy, lactose, refined-sugar

serves 1

ingredients

1 tsp mucuna brew [sub 1/2 tsp Matchaful organic matcha]

1/4 tsp rose petal preserve [sub 1/4-1/2 tsp dried rose petals]

1/4 tsp cinnamon, ground

1/4 tsp cardamom, ground

1/2 tsp pure maple syrup, to taste

1/4-1/2 tsp vanilla extract [sub 1/4 tsp vanila powder]

1/2-1 tsp organic ghee [sub coconut oil or coconut butter if vegan]

1 1/2 cup h2o, boiled

4-5 brazil nuts, soaked [sub 1/4-1/2 cup milk from this Ayurvedic almond milk recipe, and sub brazil nuts for almonds if desired]

instructions

Soak the nuts in filtered water overnight, covered in the fridge – drain and rinse before using.

Combine all dry ingredients with boiled water and brew for 2-5 minutes.

Blitz all ingredients in a high speed blender for 30 seconds-1 minute until combined and frothy.

Enjoy warm.