If you're in Baltimore, or anywhere on the East Coast, I hope you're enjoying a few days free of rain! I awoke to steady rain and cooler weather on Sunday at my sister's house in coastal Maine, and did not see the sun until Thursday morning. Rain was the constant theme of the week, it was really dragging me down. How do you pick yourself up from the slump of the gloomy weather?
For those of you who know me well, you know that I prioritize self care. I am very particular about the food that nourishes my body (without being overly obsessive), I exercise daily, I meditate every morning upon rising, I practice yoga almost every day, I sleep 7-8 hours a night, I use a tongue-scraper 2x a day, I dry brush, and I take care of others. Wait - did you read that correctly? Yes, it's true. I consider self care to be more than taking care of myself. Let me explain.
A great part of what makes me who I am is my role in this world. I am a mother, a wife, a sister and a daughter; I am a friend, a confidant, an educator, and a cat momma. The list goes on and on, but all of these roles contribute to the greater picture of who I am each and every day. I believe that reciprocity in self care is a great part of my own self care. What that means is this - taking care of my husband or my daughter is part of my self care - it's an act that I do to make me feel good, whole, and complete. When I take care of my husband's needs, he is better equipped to take care of my needs. When I care for my cats, they are able to provide me with the unconditional love and affection that I find to be comforting.
You may be wondering how I got this idea in my head this week and how it leads to my recipe. I'll back-track and tell you that I've been making my husband's breakfasts and lunches for many years now. In fact, I have been making his weekday lunches since 2004. Surely he could go out from his office and grab a sandwich or a salad, but that wouldn't make me feel good as a care-giver; I've already established that part of my self care is caring for others, whenever possible and appropriate. The recipe that I'm sharing today is my husband's favorite breakfast, one that he eats nearly every day during the work week. Thankfully, he's a creature of habit (that trait seems to run in our family), so he's more than content to enjoy the same breakfast nearly every day!
Before you think I'm nuts to make breakfast for my husband every day, let me explain: I make breakfast once a week, typically on Sunday, and it's his breakfast for the week. Assembling these SuperSeed Porridge Jars takes minimal time and effort, yet provides my husband with nourishment every day. And when he's well-fed, he works best; when he's feeling his best, he's working well, which in-turn provides the roof over my family's head...you get the idea. My minimal time allotment each Sunday to make his daily breakfasts (lunches are another story), is part of my self care routine. Even during the most hectic weeks, I still make time to assemble my husband's breakfasts. In doing so, I'm caring for him, I'm caring for myself, and he's able to best care for me.
These SuperSeed Porridge Jars are always in our fridge. They're delicious and full of real ingredients, a minimal list of ingredients that I always have on-hand. If you like other nuts or seeds than the ones in this recipe, make a simple substitution to suit your preferences. No need to make your own almond milk...I don't bother to strain this mixture! It's thick, creamy, and has a hint of sweetness from the cinnamon. I use frozen berries year round, I don't bother to thaw them before adding them to the jars, they melt deliciously into the top of the porridge within a few hours. Thick cut coconut flakes are naturally sweet and an excellent source of fat. Yum!
I realize this notion of self care is a complex topic and one that I can write about endlessly; however, in the spirit of self care, I need to prioritize my obligations right now and get some rest. I'd love to continue this conversation in the near future, whether here in my newsletter or offline...please be in-touch is this topic strikes a chord with you and you want to connect!
Wishing you a relaxing weekend, full of delicious food, health & wellness.
print the recipe
Ingredients: (note - use organic whenever possible)
1 C oats (gluten-free if necessary)
3 T raw pumpkin seeds
3 T raw sunflower seeds
3 T chia seeds
3 T hemp hearts
2 C filtered water
1/2 C raw almonds
dash of sea salt
1/2 t ground cinnamon
1/4 t ground cardamom
Toppings: fresh or frozen berries, coconut flakes
In a large bowl, combine the oats and all of the seeds. Stir gently and set aside.
Add the water, almonds, sea salt, cinnamon and cardamom to a blender (preferably a high-speed blender). Blend until the almonds are completely broken-down and the mixture is smooth. Pour over the oat-seed mixture and stir to combine.
Let the mixture sit at room temperature to allow the oats and seeds to absorb the liquid. Stir periodically. Once nearly all of the liquid is absorbed, divide into 3 jars (or bowls), cover, and place in the refrigerator for at least 2 hours before eating.
Top with berries and coconut flakes; enjoy for breakfast or anytime of the day.
recipe yields 3 servings
jars keep well, in the refrigerator, for 3-5 days