As much as I enjoy summer and am sad to see it go, I'm starting to get just a leeeeeetle bit excited about fall. More change is afoot for me, and it's all good things as far as the eye can see. I'll be able to officially call myself a student again, which also conjures all sorts of fun thoughts like schoolbooks and pencils and notebooks and erasers and OH that new book smell. I'll be taking graphic design, illustration & calligraphy classes, the former two at School of Visual Arts. I think I've mentioned before that I've never had any formal graphic design instruction, and now that I'm working at Regas, and generally taking my career in a more creative direction, it feels like the right time to get some legit training.
I have many a fond memory of oatmeal for breakfast before school; it reminds me very much of my mother. Back then, my oatmeal of choice was Quaker Maple & Brown Sugar; here's a recipe for a more grown up version I've made using some ingredients I was VERY excited about.
First: Farm to Table Ancient Grain Oatmeal. I saw this super hearty stuff at my local Union Market and knew I wanted it in my mouth. So many reasons that made this one easy to buy: it's a local company (Westchester County), it's organic, and the variety of grains is really healthy. I'm talkin': oats, kamut, rye, spelt, barley and brown flax.
Next: These quite attractive peaches and plums from Terhune Farms, purchased at the Union Square Greenmarket. Not only were they good-looking, they were also just magical on the inside. Sweet but tart & tangy. Yum. On to the recipe!
-2/3 c. Farm to Table Ancient Grain Oatmeal
-2 tblsps extra virgin coconut oil (Nutiva is my fave)
-1 tblsp raw honey. I like WeeBee; it has tons of flavor and is unfiltered, so still has pollen, propolis & honeycomb in it, which is the good-for-you stuff. I also choose it because they operate seasonally in New York & in Florida, so I feel like it's 'local'-ish for both my hometown & current town .
-Cashew milk or almond milk. It gives the oatmeal such a nice nutty flavor. I made my own cashew milk, which is really easy to do and there are TONS of recipes online for. Also, I realize that oatmeal consistency is a HIGHLY personal matter, so feel free to add as much or little as you'd like.