Baked banana crunch oatmeal

A great recipe for a cold, winter morning. Especially great for those mornings when you are in a rush. I popped this in the oven and by the time I was ready to head out the door the dish was ready to devour!

2 cups oats (groats/rolled/steel cut)

1.5 cups nutmilk (I love almond and coconut)

Soak these two items together overnight in the fridge. In the morning set the oven to 350F and then add the following:

2 bananas, sliced

2 organic eggs

1 heaping spoon of coconut oil 

Cinnamon, cloves, nutmeg, sea salt

Garnish with rapadura or sweetener of your choice. If using honey wait to add until after you bake as honey is therapeutic when eaten raw. Also, you can omit the sweetener as the milk and bananas give the dish a splash of sweet. 

Bake for 35 minutes ( got in the shower at this point!) 

Remove from the oven and top with nutmilk and honey or eat as it is.

My tummy is warm and my heart is full after a bowl of this breakfast treat! Can't wait for leftovers tomorrow!

Homemade Miso Mayo

Yum, yum, yum, yum.... Full of enzymes and yumminess.

2 eggs yolks (organic, free range, Omega 3)
1 TBSP sweet white miso
1 TBSP lemon juice
1 TBSP whey (recipe here)
dash of sea salt
3/4 cup cold-pressed olive oil
1/3 cup sweet white  miso (folded in at the end)

1. Combine all ingredients except for the olive oil and the 1/3 sweet white miso.
2. Slowly add in olive oil, one drop at a time, allowing the mixture to thicken. Took me about 3-4 minutes to add all the oil.
3. Fold in the 1/3 cup of additional sweet white miso.
4. Place in fridge to cool.

Great on sandwiches, wraps, chicken burgers, fish, grilled veggies, etc.

Homemade cream cheese

Very easy to make and allows you to also have whey on hand, which you can use to soak your grains or to make lacto-fermented sauces, such as mayonnaise.

Full fat organic yogurt

Jar

Cheesecloth or breathable cloth

Rubber band

1. Place the cloth over the jar, leaving plenty of room for the juice from the yogurt to drip ( a few inches) and secure with a rubber band.

2. Place yogurt in the cloth and allow to sit for 5-7 hours or so. You will see whey in the bottom of the jar and the yogurt will appear thicker.

3. Place cream cheese in a jar and use within 2 weeks. The whey will be good for about 1 month but I always use mine within two weeks.

I like to add flavors to my cream cheese, such as pumpkin or berry. Just blend equal portions of fruit with cream cheese and viola! I use the fruity version within a few days, just to be on the safe side.