What We Eat in a Day (July 2021)

Granola

Adapted from Pick Up Limes

Ingredients:

  • ½ cup pitted dates
  • ¼ cup tahini or nut butter (no oil or sugar added)
  • 1½ tbsp hot water
  • 2 cups rolled oats
  • ½ cup raw nuts
  • ¼ tsp cinnamon
  • ⅛ tsp salt
 

Directions:

  1. Preheat the oven to 150°C (300°F).
  2. Add the dates, tahini/nut butter, and water to a food processor and blend until creamy.
  3. In a large mixing bowl, combine all the ingredients and mix well.
  4. Spread and flatten the mixture on a parchment-lined baking tray.
  5. Pop the tray in the oven and bake for about 25mins, stirring halfway through.
  6. Once granola is lightly golden, remove tray from the oven. Granola should continue to harden as it cools.
  7. Store in an airtight container on the counter for up to 2 weeks.
 

Notes: Nuts can be swapped with other ingredients such as shredded coconut, dried fruits, sunflower seeds and pumpkin seeds.

Non-Slimy Oat Milk

Adapted from Downshiftology

Ingredients:

  • 1 cup rolled oats (frozen)
  • 3 cups ice cold water
  • 1-2 tbsp honey or 1-2 pitted dates
  • 1 tsp vanilla extract
  • Pinch of salt
 

Directions:

  1. Add 1 cup ice cold water along with the rest of the ingredients into a blender and blend on high for 20-30 seconds. 
  2. Add remaining ice cold water  into the blender and blend for another 10 seconds.
  3. Strain the mixture in a nut milk bag, or if you’re not too particular about sediments, you can also use a fine mesh strainer.
  4. Transfer oat milk into a sealed container and store in the fridge for up to 3 days.
 

Notes: The cool temperature prevents oats from getting slimy. Rolled oats are also a better option than quick oats when making non-slimy oat milk!

Savory Oatmeal Porridge

Serves: 2

Ingredients:

  • ⅔ cup quick cook oats
  • 2 cups water or chicken stock
  • 2 eggs
  • A handful of spinach

Seasoning:

  • Fish sauce
  • Light soy sauce
  • White pepper
 

Directions:

  1. Add oats and water to a saucepan and heat on a stove. Once the water starts to boil, add a handful of spinach and stir till well mixed.
  2. Add fish sauce, light soy sauce and white pepper, to taste.
  3. Once spinach has soften and oatmeal has started to thicken to a porridge consistency, crack eggs into the saucepan. Give the eggs a quick stir to break the yolks and mix them into the oatmeal.
  4. Once the eggs are cooked, remove saucepan from heat.
  5. Enjoy the oatmeal with toppings of choice!
 

Notes: 1 part oats will require about 3 parts water or chicken stock.

Easy Salad Dressing

Ingredients:

  • Juice of 1 lemon
  • Equal parts olive oil
  • ½ teaspoon honey (optional)
  • Honey, salt and pepper, to taste
 

Directions: Combine all ingredients and stir to mix well.

Notes: Dressing can be stored in an air-tight container in the fridge for up to one week.

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