I am obsessed with all things roasted. Not too long ago, Tiffany asked me if I always eat my spiralized veggies raw. Well I did…but not anymore.
Usually I steam my kabocha squash…until now.
Fall is in the air, and I need warm comfort food. It makes me happy.
Been meaning to try oatgurt? Scared? Well, you are not alone. After receiving one too many oatgurt disaster emails, I decided to share some oatgurt success stories. Scott swears by the following method before fermenting:
- 4 cups of oat groats
- 5-1/2 cups water
- soaked for 24 hours in oven with light on
- blended in 3 batches with NO, zero, nada water added
Join me tomorrow for an exciting giveaway involving a new nut butter discovery. Enjoy the rest of your weekend!