Overnight Oatmeal

Overnight Oatmeal   (no cooking required)

Copyright 2001, GranolaChic®, All Rights Reserved 

1 cup organic oats (no quick cooking oats,  the real thing)

1 cup Milk (enough to cover the oats completely)

1-2 Tablespoons Agave nectar or maple syrup (to taste)

1 tsp – 1 Tablespoon of Goat butter (optional) melt and pour over top if you are making warm oats

This is so easy and I have made this for years for little ones. I just decided to make it one day, I didn’t want to cook it because I didn’t want to lose the nutrients, and it went over really great. I hope your family will enjoy this for years to come.

Take organic oatmeal (again, no quick oats), place it in a bowl, cover with raw goat’s milk (or milk of your choice… nut milks etc), add agave nectar or maple syrup, cover and put it in the fridge for the next morning. You may heat it or serve it as a cold cereal. We enjoy it cold. If you need or like a little more milk just add that right before you serve the oats. If for any reason you have added too much milk, just pour the additional milk off of the top before you serve the cereal.

By not heating the cereal or cooking the oats you retain the RAW as well as the nutrients in the milk as well as the oats.

Tips: If you want green oatmeal just add a teaspoon of your favorite greens into the oats and mix really good right before you serve.

Butter: Certainly optional and it is only good if you are serving it warm. For the dairy free version use nut milk and omit the butter completely. The kids love this cereal cold and request it a lot! You cannot get easier than this and you can feel confident that they are getting all of the nutrients in this raw cereal too.

Quick version: You may prepare this and place it in the fridge and it will be ready in a few hours. It will take several hours for the oats to soak up the milk and give it that (the kids call it soggy) texture (adults will call it cooked texture) if you serve it too soon it will be too chewy. Just for the record a dad told me that he has never liked oatmeal but he really likes my version because it is moist and still a little chewy and the cooked version to him; according to his childhood memories, is soggy and gummy. I didn’t want the kids “soggy” description to make you feel it is a soggy cereal because it is not. It really makes the perfect texture. I do prefer the overnight version because it has the perfect consistency, but I have had the request first thing in the morning when it was not on our menu for the day so I improvised and promised it for an afternoon snack.

Green Eggs & Maple

Green Eggs & Maple

Copyright 2004, GranolaChic, All Rights Reserved

Organic Eggs 1-2 per person

Fleur De Sel or Celtic Sea Salt to taste

Green Powder like Perfect Food Super Green Formula or your favorite variety (one pinch to 2 Tablespoons depending on your palate)

Agave Nectar or Maple Syrup

 

 

This is a top request believe it or not and I have not had one child turn their nose up to my very fun green eggs. I created this on a whim wanting to have fun with green eggs and it went over great.

Take organic eggs and mix with a fork add a pinch of Fleur De Sel and anywhere from a pinch to two tablespoons of green powder to the eggs. Add Goat butter or oil in the sauté pan and scramble the eggs to your preferred doneness. Serve with warm maple syrup over the eggs.

Variation: Add maple syrup or Agave Nectar to the egg mixture before cooking the eggs, add Fleur Del Sel to taste (just a pinch), add greens, scramble the eggs and hit with maple syrup before serving.

For those that are all the way GranolaChic, add the greens after cooking the eggs and right before serving. Then drizzle with Agave Nectar or Maple Syrup. Children seem to really love it when the greens are cooked into the food and it takes getting used to if you choose to sprinkle it on top of your food. If you choose to sprinkle the greens on top of the eggs rather than mix the greens into the egg mixture, it does add additional nutrition because the greens are not cooked, the enzymes are not compromised, but it is for those that have acquired a taste for green foods.

 

 

 

 

Remember to try “A Little Green in Everything”.

 

Have a GranolaChic Day!!!!!

 

Published in: on October 23, 2007 at 9:24 am  Leave a Comment  

Scrambled Omelets

Scrambled Omelets

Copyright 2006, GranolaChic, All Rights Reserved

 

½ Organic Red Bell Pepper medium to large

2 Organic Eggs

Fleur De Sel to taste or Celtic Sea Salt

½ tsp Organic Onion Powder

Organic Garlic Powder to taste

Organic Olive Oil or Organic Coconut Oil just enough to coat bottom of sauté pan

Crumbled Goat Cheese Chèvre, Shredded Goat Cheddar, or an Aged Sheep’s milk cheese (optional)

I created this recipe because one of my little clients love colored scrambled eggs. I have colored with all sorts of veggies depending on the requested color on any given morning and I never use food coloring. I very much enjoy the challenge of coming up with different colors while making certain the flavors are out of this world. The bell pepper is not for some children but it has been a hit with the majority of my little clients and it is my favorite flavor. The color is orange to very light red.

I use ¼ of an organic red bell pepper for each egg used in this recipe. Wash and seed the pepper. Then blend the pepper into a puree in the food processor or if you have an excellent blender use that. It should be completely smooth. Lightly beat the eggs with a fork while adding the Bell pepper puree. Add spices and then give it one last mix with the fork.  If you choose to use cheese here’s where you add the crumbled Chèvre or shredded cheese. Heat your sauté pan add the oil and scramble your eggs as you normally would scramble eggs. These eggs are moist and so exotic. They taste as though there is butter in the recipe but no butter is used. My favorite scrambled omelet is the red bell pepper without cheese but I have some request cheese and I am always happy to oblige. You may also add cheese right before serving and sprinkle shredded cheese or crumbled Chèvre and allow the heat from the eggs to melt the cheese. Give one last dash of Fleur De Sel and serve.

 

Alternatives: Use yellow squash (seeds and all or you may strain them before adding to the egg mixture) or yellow bell pepper. Puree as above and add to eggs. This will give additional nutrition and the color will hide the fact that you have “hidden” other items in the eggs. My little chefs that like their eggs yellow love this and never know the difference. Keep the ratio of veggie to egg small (1/4 of med to large veggie to one egg) so that the mixture does cook and solidifies as a scrambled egg should. Don’t be afraid to be creative add kalmata olives, diced onions, or any of your favorite items for variety.

 

Note: Garlic Powder is excellent as added flavor and children really do like the flavor just keep in mind that it is spicy almost hot to children so you want to use it sparingly. However, combining onion powder with a touch of garlic really lifts and compliments most foods. If you only use only one and omit the other you may notice that you don’t get the same amount of compliments that you usually get with your meals because together they offer a delicate balance to a lot of dishes.

 

Questions: I have had clients ask me if I blanch the veggies first. Absolutely not. We want to spend less time cooking and get more nutrition right? Why cook the veggie twice? By skipping the blanching you save time and add nutrition. What’s not to like about that!

The other question I get is why Fleur de Sel and what is this product? Great question. It is my favorite salt and the only salt I use, it is Kosher and absolute heaven. I’ll have to blog about this salt later because there is much to be said of its benefits. It blends perfectly with food and gives a delightful balance to food. I cannot recommend it highly enough. It is also recommended by doctors. Drawbacks if any:  it costs about 22$ per pound (this is the average price for the salt not including shipping and any taxes that may be applicable) but in my cooking it is worth every penny and I do use it in everything. Once you try it you will understand. 

 

Final note: If you have the equipment to puree until perfectly smooth it will add amazing flavor while avoiding texture issues, and it will add so much moisture to your final product.

 

Recommended products: Juiceman has a great blender that is a reasonable price the only drawback is the plastic pitcher (I do not use plastic) I am trying to find a glass pitcher that will work with the Juiceman blender. Vita Mix is excellent and will perfectly puree your product.

Published in: on October 23, 2007 at 3:58 am  Leave a Comment