I love cooking oats with cinnamon for breakfast. Oats are incredibly healthy and here is whyi:
Oats remove cholesterol from the digestive tract and arteries & strengthen cardiac muscles.
Oats can be used in cases of dysentery, diabetes, hepatitis, nervous and sexual debility, indigestion and swelling including abdominal bloating.
Oats help renew the bones and all connective tissue.
Oats contain phosphorus, required for brain and nerve formation during youth.
Oats are useful as a poultice to relieve itching. They also heal and beautify the skin when used as a pack.
If drunk regularly, oat water acts as internal antiseptic to strengthen immunity and ward off contagions.
In addition, oatmeal can regulates your digestive system. It is the best breakfast to eat if you have diarrhea or constipation or both (like in IBS).
How to cook cinnamon oatmeal?
3-4 full tablespoons of oats
2 cups of water
Cinnamon powder
1 Banana/pear/peach/apple
Walnuts
Honey
- In a small pot, use medium fire to warm the water with as much cinnamon as you like, for half a minute to let the water absorb the cinnamon.
- Add the oats, mix them into the cinnamon-water and keep it on low to medium fire for another half a minute. The reduce heat to very low, and cook for 5 minutes. Gently stir it 2-3 times.
- Meanwhile, cut a banana & wash a handful of walnuts. When the oats are cooked pore the oatmeal into a bowl, then add the banana, and the walnut, and add some honey on the top for extra sweetness.
If you don't have banana, you can use a pear, a peach or even an apple. Since the fruits are sweet, you can choose not to add the honey.
Coconut: sometimes I add shredded coconut to the cooking oats, and cook with it for couple of minutes.
You can change the amount of water and oats to get more liquid-like or thick-like oatmeal.
Some people like their oatmeal salty....so I guess that would be without cinnamon, fruits, nor honey, just salt.
After a big bowl like that, I am full for at least 5 hours.
Enjoy!
Eran Pupkin
i Paul Pitchford, Healing with Whole Foods, page 469
No comments:
Post a Comment