From Dr. Jackie Gardner-Nix
I am not much good at drawing, yet my contemplative creativity appears when I concoct recipes. It’s also hard for me to pass recipes on to others as I don’t measure things out, and I make them up as I go along, but the results can be very tasty!
We are all so unique that what works well for one person – digestible, tasty, and affordable – may not for another. Recipes need to be suggestions, readily modifiable to switch to ingredients which you find digestible, affordable, and easy to find.
So, as the saying goes in our course guidelines, speaking from my own experience…
This is one of my favorite breakfasts, which feels good for me, and my husband.
I make up some oatmeal using steel cut oats and, when simmering them in water or almond milk, I add a tablespoon of almond flour, a few dried cranberries, some dried gogi berries, other dried fruits such as cut up apricots or dates, a teaspoon of cinnamon, and a good pinch of salt (because we don’t have health conditions which deny us salt and it definitely improves the taste!).
When it is cooked, I add a heaped teaspoon to a tablespoon (depends on quantity of the oatmeal) of almond butter, stirred in well, a teaspoon of maple syrup (or to your taste), and enough almond or oat milk to make it, well, milky.
Spooning it into a couple of bowls, I finish it off with one ripe pear or mango sliced over the top and shared between bowls, a sprinkling of chopped walnuts, and a sprinkling of ground chia seeds.
I serve it warm and eat it very mindfully.
The ingredients sound pricey, but they last for a while in the fridge as we eat this perhaps one to two times a week; so it may only be the initial outlay that feels like a splurge.
Any of the suggested ingredients can be omitted and anything you prefer can be added – and there is your art piece. We don’t always need paper…!