After trying this recipe you will never again consider buying those little packets of oatmeal, but before I share my recipe with you let me explain the dinner reference in the title. For the past 3 months I have avoided sweet breakfasts and have been preparing savory breakfasts instead. The basic idea behind this change in my lifestyle is that we typically eat too much sugar in our daily diets, see my post Our Paleolithic ancestors rarely ate sugar, should we do the same? for more details. In addition to the obvious long term problems with sugar such as diabetes and obesity, in the short term sugar is a fast burning fuel that can cause your energy level to rise and fall like a roller coaster. Your body will process a savory breakfast consisting of vegetables, fats, and proteins much more slowly and the result will be an energy level that should be steady for many hours. This steady energy level will help you perform when you need it most, during those first few hours of work, and it should allow you to last until lunchtime without snacking. Yes I know, there is a lot of debate about whether snacking is good for you, but for now I will make a very general statement and say it should be avoided. Snacking will be covered more thoroughly in a future post. I give credit for this change in my lifestyle to my newest mentor, Todd Caldecott. For a very thorough explanation of the savory breakfast concept visit Todd’s blog at the website for his book Food as Medicine. I took the savory breakfast concept one step further and developed my own theory, it would be best for me to eat sweet foods later in the day because maintaining a steady energy level is less important for me at the end of the day. Simply put, if I get sleepy then I will just go to bed. The heavy slow burning foods can be eaten in the morning to power me through the day, and the quickly processed foods can be eaten in the evening so that I go to bed without feeling full. In other words, if I’m going to eat eggs, kale and turnips for breakfast then why not reverse the entire day and have some oatmeal for dinner? The reality is that I only occasionally eat oatmeal for dinner when I am short on time or groceries, but for the past 3 months I have regularly eaten a savory breakfast, and the results have been good. For the savory breakfast concept we are defining even grains and starches as sweet, so I haven’t been eating foods like oats and potatoes for breakfast. As you’re about to see the recipe isn’t as sweet as I may have led you to expect.
TRY THIS TONIGHT!!!
½-1 C oatmeal
1-2 C water
4-6 apricots cut into quarters or sixths
1-2 large spoons of ghee (see my post How to make ghee and move beyond the low fat era)
1 large spoon of
**Revision, see why I removed agave from this recipe here
1 tsp coriander seed powder
½-1 C oatmeal
1-2 C water
small handful of raisins
1-2 large spoons of coconut oil
1 large spoon of maple syrup (optional)
1 tsp cardamom powder
Simmer the oats and apricots in hot water for 5-10 minutes until the water is absorbed. Add ghee, agave and coriander to a bowl. Mix everything together in the bowl and enjoy your breakfast for dinner.
Raw honey is an important ingredient in Ayurvedic medicine, and I could have substituted honey for the agave or maple syrup. As you might expect from any 5000 year old system of medicine there are going to be a few rules that seem eccentric to us. In Ayurveda there are a few food combination and preparation rules regarding honey such as always buy raw honey and never heat the honey. Also, honey should not be eaten with ghee in equal parts. We can save this conversation for a later date, but for now the idea is that different combinations and preparations for food can change their qualities and the effects they have on your body.
Try this recipe, or maybe even try a week of savory breakfast, I’d like to hear what kind of results you have in the comment section below.