Nicole, my fermented oats did not disappoint. Thanks so much for the recommendation! I got home late last night (well, 9:30, but that’s late for me.) after hanging out with the girls, and decided to go ahead and put my oat yogurt in the fridge, stopping the fermentation process. They smelled very yogurt-like, and I didn’t want them to taste too ripe, ya know?
Nervously, I took a tee-tiny bite this morning…and was pleasantly surprised. The taste is kind of hard to describe, but I really liked it – kind of like a cross between thick creamy oatmeal and plain yogurt. My belly was growling an hour after yesterday’s bowl, and so I added a bit more to today’s breakfast.
OK, this combo is going to sound crazy (surprise surprise), but I LOVED it. I blended one cup of my oatgurt with 1/2 avocado, 2 handfuls of raw spinach, 1/2 scoop Jay Robb vanilla rice protein powder, and 1/2 cup water in the Vita-Mix. I then topped it with a heaping spoonful of Artisana’s Raw Coconut Butter. Creamy coconutty concoction of happiness I tell you. There will be many more bowls of oatgurt in my future. In fact, immediately after my delicious breakfast, I started soaking another bowl of raw oat groats. Can’t wait for more!
Guess who came to see me before leaving on her trip tomorrow?
More importantly, look what she brought me:
Justine just returned from a trip to the mid-west where she went to a Whole Foods selling Artisans nut butters. Out of the kindness of her heart, she brought me samples from her stash along with my very own jar of Raw Coconut Butter. I used to buy this when we were staying in Colorado last summer, but they don’t sell it here in Nashville. Thank you so much Justine!
In honor of Justine’s visit, I made us an all raw lunch:
So, I basically just parked my mouse on ChoosingRaw.com’s recipe page, and began clicking away. I’ve said it before, and I’ll say it again – I love Gena’s simple approach to raw meals! My plate consisted of her Zucchini Marinara, Massaged Kale Salad, and Cauliflower Salad with Orange Vinaigrette. I ate that plate x’s 3. The marinara dish and the cauliflower salad were delicious, but no matter how many ways I try raw kale, I think I will always prefer it in chip form. Justine, thanks again for coming over yesterday…I always love my lunches with you, and I hope you have a wonderful vacation!
10 minutes after Justine left, I realized I was still hungry and made a dessert:
In closing, I’d like to share a picture I received from JacobC, one of my favorite readers:
After finding some kabocha squash at a local Asian Market, Jacob steamed half of one and served it with sugar/peanut butter/honey and cheese. In his opinion the sugar/cheese combo was not nearly as good as the sugar/pb/honey combo. So glad you tried the kabocha Jacob, and I’m totally jealous that you are now up to a 5 minute plank hold. I’m still at 3.
P.S. Don’t forget to stop by Angela’s Shop 4 A Cause tomorrow. 100% of the proceeds will go to the Canadian Cancer Society, and I’m donating a double batch of my Maple Nut Oaties. Trust me, you want these cookies in your life.