Soaked Oats

An easy, fast, nutritious, and delicious breakfast! No cooking necessary!

Prep Time: 5 minutes or less
Yield: 1 generous serving or 2 smaller servings

Ingredients:
3/4 – 1 cup rolled oats (good) or steel cut oats (better)
1/5 cup dried fruit (such as blueberries, raisins, cranberries, currants, cherries)
1/5 cup ground flax seeds and/or your favorite nuts
Filtered water or your favorite milk / milk alternative, enough to cover the oats by about 1/2 inch

Directions:
1. The night before, place all ingredients in a bowl.
2. Cover.
3. Place in a cool, dry place overnight, ideally in fridge.
4. In the morning, warm with a bit more liquid over the stove or eat at room temperature.

Jicama – Cucumber Salad with Citrus Dressing

This recipe was a hit this afternoon at my Ladies Who Launch ‘reunion’ BBQ out in beautiful Sausalito. Our theme was Mexican food. Perfect, sunny day in paradise. Love my LWL girls. (Girls? We’re all over 30 but who’s counting?)

I fell in love with jicama (pronounced “hekuhmuh”) during our March trip to the Yucatan. The fruit plate I’d get would have jicama in it, and now I just cut it up and eat it like a fruit, although it’s really a root vegetable. Root veggies – like beet roots, celery root, sweet potatoes – are generally associated with winter months and warming dishes. The great thing about jicama is that you can have your root and eat it too - in the summer! Sooo refreshing, especially for the warmer months.

Single? Sick? What you should have in your pantry!

This past week, I participated in a great health fair at one of SF’s largest employers. It was fun, it was busy; it also took a lot of energy and A LOT OF TALKING. The tea mix I made helped me protect my voice throughout that day (it was already waning the night before) BUT by that night, I ended up losing my voice (I still can’t find it) and coming down with the bug that’s been going around. And my husband was out of town.