Tag Archives: oats

Overnight Chia Oats

overnight chia oats

Since I started working out, I made it a habit to start eating breakfast (after my workouts since I do them fasted to improve my fat loss). I also workout first thing in the morning and I’m not a huge fan of getting up earlier than I have to, so I started making overnight chia oats. I can just mix my oats, chia seeds, water, spices, and frozen fruit together, then stick it in the fridge, and by morning, it’s ready to eat with no heating and no fussing. I don’t have to worry about cooking anything in the morning, waiting for the container to cool before I can pack it, etc. I just grab my bowl of oats from the fridge with the rest of my food for the day and I’m on my way out the door. 

Another benefit of this method is that it is very versatile. You can change the fruit, spices, and liquid to make multiple flavor combinations and never get bored! You could use nut milks instead of water. I have even used fruit infused kombucha! I am a big fan of blueberry and cinnamon, but I have made it with mango with a little bit of local raw honey drizzled over the top, and it was also very good. Banana with some dried coconut shreds was a big winner too.

Overnight Chia Oats With Fruit
Serves 1
A quick nutritious and delicious breakfast meal that you can prepare the night before, which requires no cooking!
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 cup oatmeal
  2. 3/4 cups water
  3. 1/2 cup berries or fruit of your choice
  4. 1.5 TB chia seeds
  5. 1 tsp cinnamon or other spices
  6. pinch sea salt
  7. optional: drizzle of local honey or a couple drops of stevia if you'd like to add a little more sweetness besides the fruit
Instructions
  1. Mix all ingredients together in a bowl or jar with a lid and refrigerate overnight.
Notes
  1. Optional fruit/flavor combinations: blueberry/cinnamon, banana/coconut, mango/honey, strawberry/lime, raspberry/cacao, apple/cinnamon, pineapple/vanilla
A Taste of Two Plates http://tasteoftwoplates.com/

Advanced Raw Cuisine: Day 7

raw vegan apple pear crumble with almond milk gelato

Day 7 of Advanced Raw Cuisine at Matthew Kenney Culinary completed!

I’ve had such a fun time working on everything today with many opportunities to exercise my creativity. I’ve learned so much while taking these courses, not only about flavors and techniques, but also about art. My plating skills have improved dramatically, and as an artist, these playful arrangements translate into more lessons for me than just those with culinary applications. They have made me a better photographer, causing me to reconsider placement of the people and objects in my portraits. 

The day was started by adding some sliced apples and pears into a water bath for a little more practice with the sous vide technique. Following that, we learned about and executed two “amuse bouche” dishes. According to Wikipedia, “amuse bouche” literally means, “mouth amuser”. It is a 1-2 bite sized course that is both intense and playful.

We were given the freedom to create two of our own amuse bouche plates. My selections were inspired by the produce and herbs that I’ve been growing in my garden this summer, and by Florida grown produce in general. I tried to include local components in each dish (some as local as my patio).

The first plate includes some of my favorite flavors. It is small sampling of red and yellow grape tomatoes, cucumbers, radishes, and scallions atop a parsley and dill hemp seed pesto, which acts as both a surprise element in the dish, and a punch of flavor. 

Recipe link: Parsley and Dill Hemp Seed Pesto

raw vegan amuse bouche raw vegan amuse bouche

I wanted my second amuse bouche to be plated differently from the first, and I wanted a way to transform a classic non-vegan hors d’oeuvre into a healthful raw vegan version. In this dish, I created my version of “prosciutto and melon” using hami melon (sometimes called “Honey Kiss melon”), marinaded red pepper, and Florida avocados with a basil and ginger cucumber sauce. I was very pleased with the result. 

Recipe link: Bell Pepper ‘Prosciutto’ and Melon

raw vegan melon and prosciutto raw vegan melon and prosciutto

While I was busy snacking on my amuse bouche creations, we learned how to use the dehydrator as a “hot box”, which is very handy for creating a “wilted greens” texture, but leaving them completely raw with all of their precious nutrients and enzymes in tact, as the temperature remains at or below 115. 

The salad we made with this technique was a simple spinach salad tossed with some olive oil and lemon, and included a little bit of our macadamia nut goat cheese, some chopped golden raisins, and some pine nuts. Two thumbs up from the husband on this one! We ate it for dinner. 🙂

raw vegan wilted spinach salad raw vegan wilted spinach salad raw vegan wilted spinach salad

After the salad, it was time for dessert. With all of the components for the apple pear crumble ready to go, all that was needed was to plate it. I had enough to make a few of them, so I plated it 2 different ways to see how it would look. Which one do you like best? 🙂

This dish is comprised of the apples and pears that were in the sous vide earlier today. We were told to cut them with final plating in mind. I made very thin round slices on the mandolin, sans cores. In one plating, I rolled them up; in the other, I left them them flat. They are topped off with the oat crumble that we put in the dehydrator yesterday, along with the almond gelato that we also made yesterday. I got a little more practice making perfectly shaped quenelles. I think I’m getting the hang of it! The whole thing is topped off with a little bit of star anise syrup that we made today and a pinch of star anise for garnish. I love that stuff!

If you’d like to make this yourself at home, Matthew Kenney’s book, Everyday Raw Desserts, from pages 118-129, contains a variety of recipes for crumbles, cobblers, and ice creams that you can mix and match to make any number of similar desserts.

raw vegan apple pear crumble with almond milk gelato raw vegan apple pear crumble with almond milk gelato raw vegan apple pear crumble with almond milk gelato raw vegan apple pear crumble with almond milk gelato raw vegan apple pear crumble with almond milk gelato

We ended the day by starting on an advanced pickling assignment. We are making quick pickles here, so the process includes some vinegar, as well as salt, which helps them to be ready quicker than a traditional salt brine only ferment. The class is only 4 weeks, so this method is understandable. We were allowed to experiment with flavors and ingredients that we thought might go well with our aged cheeses. I love pickling experiments, so I made two different jars – one with fruit and another with vegetables. 

My fruit pickles are: elderberry, lavender, apple, ginger, peeled muscadine grapes, and cinnamon. 

My vegetable pickles are: squash, carrot, shallot, turnip, radish, portobello, chili pepper, peppercorn, dill, and smoked sea salt. 

If after 4-5 days, they turn out well, I’ll share the exact recipes. 🙂

pickled fruit pickled root vegetables

Fundamentals of Raw Cuisine: Day 8

raw vegan tostada

Day 8 of fundamentals of raw cuisine has been completed! I started off the day by dehydrating some pecans that I soaked the night before (to neutralize enzyme inhibitors and then bring back the crunchy texture), and checking on my tostada shells. They were done! I also dehydrated some oat groats that I soaked (for the same reason) in preparation to make oat flour for a raw banana bread.  oat groats I got a free pass on the knife skills test today because it was mid-term quiz day! I am happy to say that I passed with flying colors! 🙂 After completing the quiz, it was time to eat! The big food project for today was a delicious tostada. Mexican food is one of my favorite cuisines to eat as raw food. It has so much flavor and there are so many fresh ingredients to play with. I was really happy to see this one on the menu.  For the tostadas today, in addition to the shells, I also made a seasoned cabbage slaw, a spicy mole sauce, pico de gallo, guacamole, and cashew sour cream. It was a lot of blending, but it was so worth it when all of the flavors came together!

Here is where you can find some of the recipes:

raw vegan tostada raw vegan tostada raw vegan tostada   After this was completely devoured, I reviewed a lecture on flours and put together a raw vegan pizza crust to put into the dehydrator overnight. Pizza tomorrow! I had fun experimenting with different herbs and seasonings on the dough before it went into the dehydrator. 

The pizza crust recipe is in Everyday Raw by Matthew Kenney on page 92.

raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust raw vegan pizza crust