Basically a hug in a bowl. I used Divya Alter‘s recipe for her Ayurvedic Take On Oatmeal from What To Eat For How You Feel and gave it a twist with greenmarket blueberries and wild mint.
In Ayurveda, Divya advised, it is best to combine cooked or dried fruit with grains instead of fresh fruit for optimal nutrient absorption – this is why I cooked the blueberries into the oatmeal, giving it a vibrant color and delicious flavor.
blueberry ginger oatmeal with fresh mint
free of lactose, gluten, soy, refined-sugar
ingredients
1 tsp organic ghee or coconut oil [I use Divya’s organic cultured ghee, which she makes fresh at Divya’s Kitchen in NYC]
1/2 tsp fresh ginger, grated or finely sliced
1/4 tsp cardamom, ground [or 2 cardamom pods, slightly crushed to open one end]
1/4 tsp cinnamon, ground [or 1-inch-long cinnamon stick]
1 pinch sea salt
1/4-1/3 cup fresh blueberries, organic if possible
1/4 cup whole grain gluten-free rolled oats
1/2 cup filtered h2o
1/2 cup homemade almond milk [check out my concoction based on Divya’s Ayurvedic recipe – omit sweeteners/vanilla to taste]
1/4-1/2 tsp vanilla, to taste
fresh mint to garnish, thinly sliced
instructions
Heat the ghee over medium-low heat in a small saucepan – take care not to burn.
Add the ginger and sauté for 30 seconds-1 minute, then add all remaining spices and toast for another 30 seconds-1 minute until fragrant.
Add the blueberries and stir, lowering the heat if it starts to sizzle, for 1-2 minutes until they start to soften and turn dark.
Add the oats and toast, stirring to combine all ingredients until they absorb the ghee, about 1 minute.
Add the water first and stir, then add the almond milk and stir again.
Bring to a full boil then reduce the heat to low, partially cover and simmer for 10 minutes or to desired consistency.
Take off the heat and let cool slightly, stir in the vanilla and sprinkle fresh mint on top.
Serve warm and enjoy.
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