Keeping it simple

Written by Robin Glowa
Tuesday, 07 December 2010 23:00

“Once we sowed wild oats; now we cook them in the microwave.”

— Anonymous

After all the feasting of Thanksgiving is over, when the last turkey sandwich piled high with stuffing, cranberries and mayonnaise has been consumed, after the last slice of pumpkin cheesecake has been demolished, and all the trimmings have been reduced to mere crumbs, it’s time for a bit of stomach soothing simplicity.

Oatmeal is one of the most soothing and satisfying of simple meals. A steaming hot bowl of oatmeal can be quickly whipped up in the microwave, cooked overnight in a slow cooker (a great method when you are expecting company for the holidays) or prepared on the stove top.

Oatmeal is made from oat groats, either coarsely ground or cut into small pieces, known as steel cut.

I love the texture of steel cut oats, a slightly chewier, nuttier taste experience. Instant oatmeal is not as healthy a choice, as it is processed with added sugar and flavorings.

Pumping up the bland taste of oatmeal is simple enough — try adding crisp chunks of apple, or a spoonful of applesauce. Any kind of berry would be a delicious addition, particularly blueberries. Add some crunch with toasted walnuts, almonds or pumpkin seeds and top it all off with a bit of cinnamon, brown sugar, maple syrup or agave nectar.

Containing both soluble and insoluble fiber, oatmeal is a simple, yet mighty healthy way to feed the body. Insoluble fiber can be cancer preventative, reducing the toxicity of disease causing bile acids, and soluble fiber may reduce LDL cholesterol (bad cholesterol) without lowering the good HDL cholesterol.

Eating more oatmeal may have a positive effect on the heart, preventing the development of heart disease. Oatmeal is a good source of vitamin E, zinc, selenium, copper, manganese, magnesium and protein.

Enjoy a simple bowl of oatmeal any time of day and savor your delicious life.

Overnight Oatmeal

Serves 4 (you will need a crock pot)

1 cup steel cut oats

1 cup dried cranberries

1 cup dried figs or golden raisins

1 cup dried apricots (cut into small pieces)

1 tablespoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon ground cloves

4 cups water

1/2 cup milk (skim is fine)

Place all the ingredients in a crock pot and set to low heat. Put the cover on and let cook for 8 hours. Serve with a drizzle of half and half, a sprinkle of brown sugar, add a handful of toasted nuts, if desired, for crunch.

Robin Glowa, HHC, AADP, is a food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.

She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.

For more information go to theconsciouscook.net, call 203-393-1037, or http://confessionsofaconsciouscook.blogspot.com.

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