Terry Walters, author of the highly-acclaimed and bestselling books CLEAN FOOD and CLEAN START, is at the forefront of the clean eating lifestyle movement. Terry was not only a James Beard Foundation Award finalist, but also the recipient of the Nautilus Gold Book Award. Terry wants to make eating healthy both easy and delicious. Her book is a great guide for those looking to incorporate seasonal, vegetarian/vegan dishes into their life style.
Terry selected this recipe as a great one for Summer and told us that “labeling foods as appropriate for breakfast, lunch or dinner feels too limiting to me. Sometimes I find last night’s leftovers to be the best fuel for starting my day. And by day’s end, often what I really want is simple comfort food. Whether you’re looking for breakfast, lunch or dinner, this dish of hearty whole oats is sweet and satisfying and will warm your soul.” She also told us “My cooking philosophy comes from my greatest teacher of all…my mom. She has always said, “If you put good ingredients in, you’ll get a good product out.” To that end, I do my best to use quality, locally grown ingredients whenever possible. I look for organic and fresh, and I strive to make meals that feature a rainbow of color and all five tastes. I try not to eat foods that I can’t imagine how they are grown. And most importantly, I add a healthy serving of love to everything I make, and I serve it with the intention that it will nourish and heal. I believe in making healthy choices, doing the best we can, listing to the nutritionist within, and enjoying every delicious bite along the way. Eat Clean Live Well is more than just the name of my blog; it is my passion and my hope as well.”
Cinnamon Whole Oats with Toasted Almonds
- 1 cup whole oats (also known as oat groats)
- 2 1⁄2 cups water
- Pinch of sea salt
- Flax oil
- Maple syrup
- Ume plum vinegar
- 1 cup toasted sliced almonds
- Place oats in bowl, add enough water to cover and soak for at least 1 hour. When ready to cook, drain soaking water, rinse and drain again.
- Place oats in pot with water and salt. Bring to boil, reduce heat to medium-low, cover and cook until all liquid is absorbed (50–55 minutes).
- To prevent pot from bubbling over, keep lid open slightly. Remove pot from heat, fluff with wooden spoon and season to taste with a drizzle of flax oil, maple syrup and a dash of ume plum vinegar. Top with toasted almonds and serve. Serves 4.
Variations This recipe works great for amaranth and teff as well. Simply substitute for the whole oat groats and reduce water by 1⁄2 cup. For a sweeter finished dish, add 3 tablespoons currants, raisins or dried goji berries to pot and cook with grain, or cook grain with half water and half apple juice or cider. Optional garnishes include grated apple, ground cinnamon, orange zest or almond milk. You can check out Terry Walters’ Website for updates and more recipes.