Mulled Tamarillo & Oats.
Right now the only positive qualities I can draw on about winter are these ruby red gems, the piquant sour sweet Tamarillo.
Its a freezing wet bleak grey day outside, Im absolutely relying on these bad boys to bring some colour into my day as I have no intention of leaving the house.
Poached in a medley of warming winter spices, paired with rib sticking oats, then topped with tangy probiotic yogurt and toasted seeds.
Healthy, pretty, easy and tasty.
All boxes ticked.
A momentary winter escape.
I soak my oats overnight before use, this breaks down the Phytic acid found in the outer layer of all grains. Phytic acid is a problematic little fella, shacking up with essential minerals like calcium, magnesium, iron and zinc and preventing their absorption into the body.
Unsoaked or unfermented whole grains is a serious contributor to nutritional deficiencies in our modern diets. Soaking also increases the digestibility of grain. Making for a happier tummy and a tastier grain.
So soak yo grains.
Recipe:
Mulled Tamarillo Compote.
1kg of tamarillo
2 organic cinnamon sticks
1/2 tsp of vanilla paste
6 cardamom pods
6 cloves
3 star anise
1/4 cup raw cane sugar
1/4 cup water
Oats:
1 cup organic oats
2 cups water for soaking
1/2 cup water
1/2 cup milk of your choice I used soy
pinch of Himalayan sea salt
To Serve:
Probiotic yogurt
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
1/8 sliced almonds
Soaks oats over night.
Place everything for the tamarillos in a heavy based pot. Bring to a gentle simmer and cook for 10-15 mins until soft but tamarillos are still holding shape.
Toast seeds and nuts in a fry pan until they start popping.
Drain oats with a colander, place into a sauce pan with the extra water, milk and salt. Bring to a gentle simmer for a couple of minutes, pre soaking them really reduces the cooking time.
Its a freezing wet bleak grey day outside, Im absolutely relying on these bad boys to bring some colour into my day as I have no intention of leaving the house.
Poached in a medley of warming winter spices, paired with rib sticking oats, then topped with tangy probiotic yogurt and toasted seeds.
Healthy, pretty, easy and tasty.
All boxes ticked.
A momentary winter escape.
I soak my oats overnight before use, this breaks down the Phytic acid found in the outer layer of all grains. Phytic acid is a problematic little fella, shacking up with essential minerals like calcium, magnesium, iron and zinc and preventing their absorption into the body.
Unsoaked or unfermented whole grains is a serious contributor to nutritional deficiencies in our modern diets. Soaking also increases the digestibility of grain. Making for a happier tummy and a tastier grain.
So soak yo grains.
Recipe:
Mulled Tamarillo Compote.
1kg of tamarillo
2 organic cinnamon sticks
1/2 tsp of vanilla paste
6 cardamom pods
6 cloves
3 star anise
1/4 cup raw cane sugar
1/4 cup water
Oats:
1 cup organic oats
2 cups water for soaking
1/2 cup water
1/2 cup milk of your choice I used soy
pinch of Himalayan sea salt
To Serve:
Probiotic yogurt
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
1/8 sliced almonds
Soaks oats over night.
Place everything for the tamarillos in a heavy based pot. Bring to a gentle simmer and cook for 10-15 mins until soft but tamarillos are still holding shape.
Toast seeds and nuts in a fry pan until they start popping.
Drain oats with a colander, place into a sauce pan with the extra water, milk and salt. Bring to a gentle simmer for a couple of minutes, pre soaking them really reduces the cooking time.
Pile it up, eat it up.
x
Abbey
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