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Breakfast Recipe / A Warm Morning

On these cold winter days, I find myself craving food that will warm me from the inside out. I like to make myself a nourishing bowl of steel-cut oats or raw buckwheat to soothe my cold body in the morning and get things moving (digestively speaking). Oats and raw buckwheat are rich in antioxidants, high in soluble fiber, and lower blood pressure and blood sugar. Plus they’re good for your skin!

I like to add a few more ingredients to my bowl of warm grains in the morning to keep them from being bland and to make sure I’m getting a balanced meal to start off my day.

Here’s my go-to recipe for Adaptogenic Almond Butter Oats:   
¼ cup steel-cut oats or raw buckwheat
½ cup unsweetened almond milk (or other nut milk)
2 tablespoons ground flax seed
1 teaspoon The Nue Co Debloat Food + Prebiotic
1 teaspoon cinnamon
1 tablespoon almond butter (or other nut butter)

 

Directions:
  1. Heat ½ cup unsweetened almond milk with ¼ cup steal cut oats in a small pot over low-medium heat. Cook for 15 minutes, stirring every so often.
  2. After 15 minutes add ground flax seed, The Nue Co Debloat Food + Prebiotic, and cinnamon. Stir well to combine.
  3. Finally, turn off heat and stir in almond butter.

Top with half a banana and 1-2 tablespoons of my grain-free granola (recipe below).

Grain-Free Granola:
1 cup raw cashews 
1 cup sliced almonds
½ cup raw pecans
½ cup raw walnuts
½ cup raw hazelnuts
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
½ cup raw, unsweetened coconut flakes
½ cup honey (local is best!)
½ cup coconut oil (melted)
1 tablespoon organic vanilla extract
2 tablespoons cinnamon
1 tablespoon Himalayan salt


Directions:

  1. Preheat oven to 300 degrees.
  2. Add all the nuts, seeds, and coconut flakes to a bowl and mix well.
  3. Add cinnamon and salt and mix to incorporate.
  4. Add melted coconut oil, then honey, and vanilla. Mix well so that all nuts and seeds are covered.
  5. Pour mixture onto a large parchment-paper-lined baking sheet. Transfer to oven and stir every 10 minutes for 50 minutes.
  6. Let cool completely for “chunkier” granola. Store in an air-tight container.

This warm bowl of grains is sure to keep you full until lunch and it’ll warm your soul as well as your stomach.

Recipe + Words: Kirsten Miller 

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