As the weather warms
and Spring blows in on the wind
I find I am craving lighter fare; fresh & simple food. Lots of nuts & seeds & herbs & veggies lightly cooked. When I’m wanting for wholesome nourishment to start my day, I tend to turn towards some variation of this savory oatmeal. The best part of this recipe is that you can make it absolutely your own, using any bits & pieces you have on hand.
For the Oats:
1 cup thick cut oats
1 cup chicken or veggie stock
1/2 cup carrot ginger soup (add more or less liquid to reach desired consistency)
Sprinkle of flax seeds, flax meal, chia seeds.
For the Toppings:
1/4 red onion, sliced thin
4 cloves garlic, smash & let rest 10min then mince
1 small head broccoli, cut into small pieces
salt & pepper
coconut oil or ghee
3 leaves of kale, massaged & chopped
Juice & zest of 1/2 lemon
3 or 4 Farm fresh eggs
Hemp seeds & hearts protein
Dried or fresh herbs (mint & basil, or oregano, parsley & thyme)
dollop of pesto
Heat coconut oil or ghee in cast iron skillet. Add turmeric, pepper, ginger and cook until fragrant.
Add onions, cook 2 min. Add a splash of stock to deglaze the pan. Cook until absorbed & add pecans. Cook until onions are almost tender.
Add garlic & broccoli & salt, cook another couple minutes.
Meanwhile, add oats, stock, soup & seeds to dutch oven & cook until tender & desired consistency is reached.
Cook massaged kale in a bit of oil until vibrant & tender, 2 min. Toss with lemon juice & zest.
Fry egg to desired temp (I prefer mine sunny side up or over easy…yoke gravy!)
Spoon equal portions of oats into bowls, add kale on the side, and cooked onion/broccoli on top of that. Sprinkle on pumpkin & hemp seeds (any nuts or seeds you desire!), add fresh herbs. Dollop of pesto goes on top of the oats. Top with cooked egg, parmesan, more herbs (because you can never have enough!) & finish with a bit of himalayan sea salt.