Ah, turmeric. Savory or sweet, I’m a fan (as you can see here and here). It’s anti-inflamatory, antibacterial, antiviral, and antifungal along with a whole host of other benefits. It’s also a warming spice, and it has been cold in New York- cold enough that I bought the hound a sweatshirt. All I want after a chilly morning trip to the dog park is a nice warm breakfast. This has become my go-to.
1 Tbs. ghee or coconut oil
1 tsp. turmeric powder
Pinch of ground black pepper
1 apple, cored and chopped
2 Tbs. rolled oats
2 Tbs. chopped pecans
1/4 cup water
1 tsp. cinnamon
1 tsp. ginger powder
Pinch of cardamom
Pinch of nutmeg
Pinch of allspice
Pinch of sea salt
2 Tbs. hemp seeds
Up to 1 tsp. maca (optional, use less if maca’s new to you)
Maple syrup, to taste (I use about 2 teaspoons)
1. Melt the ghee on low heat in a small pan and stir in the turmeric and black pepper (really! Black pepper the enhances bioavailability of turmeric, so it’s easier for your body to absorb the benefits) When the ghee starts to simmer (keep an eye on it, it can burn quickly) stir in the apple, oats, pecans, and water.
2. Turn the heat up to medium. While the oats are cooking, stir in the spices and salt. Cook until the oats soften and the liquid thickens.
3. Pour into a bowl and stir in the hemp seeds and maca. Drizzle with maple syrup to taste.
There are endless add-ins to this. I like to top mine with a dollop of organic yogurt or drizzle of almond milk, a sprinkle of cacao nibs, and a dash of bee pollen.