This week, I’ve been busy pulling together recipes for my spring real food detox.
So you can bet that I’ve got a sweet, detox approved recipe to share with you today.
If you’ve been following my blog, you’ll know that I a) am a huge fan of seasonal detoxing and b) love to do so with real food.
I’ve been doing lots of things with oats, as oats are great this time of year. Oats, particularly the steel cut variety, will help keep you feeling full. The fibre will keep you, ahem, regular, and the B vitamins will keep your energy levels consistent. All these things are important when detoxing.
This recipe is close to my heart because it contains three of my all time fav ingredients: mangoes, ginger and coconut milk. I came up with it last year when I was obsessed with mangoes, ginger and coconut milk (ingredients that are all in my real-food detox approved Green Mango Beauty Smoothie recipe, too).
The ginger helps to reduce inflammation, thanks to its anti-inflammatory compounds called gingerols. It’s also great at reducing a bloated belly.
The flax seeds contain lignans, which can help to detox excess estrogen and balance hormones. The fibre keeps you full (and regular), and the omega-3 fatty acids are anti-inflammatory.
The coconut, oh my gosh, the coconut milk adds good fats that will keep you feeling full. And the type of fat contained in coconuts is also easier on your liver. And during a detox, it’s a good idea to keep your liver happy.
And the mangoes are a good source of vitamin A, an antioxidant vitamin, by way of beta carotene. Mostly mangoes make me smile, as they remind me of the month I spent in Costa Rica, when I must have eaten one each day.
So even if you’re not detoxing, you can just make this breakfast and enjoy it, knowing that it’s full of goodness and will keep you full for hours. Plus, it’s one of the most delicious oatmeal bowls that you can have.
- 1/2 cup steel cut oats (buy certified gluten-free), soaked overnight, drained and rinsed
- 1 1/3 cup water
- ½ tsp cinnamon
- ½” ginger, grated
- 1 mango, cubed
- ½ cup coconut milk
- 2 tbsp chia or ground flax seeds
- sprinkle of pumpkin seeds
- Bring the steel cut oats and water to a boil. Turn down heat to the lowest setting and add cinnamon and ginger. When the oats are almost done cooking, after 15-20 minutes, check the consistency – you may need to add more water.
- When the oats are cooked through, spoon into two bowls and top with mango, coconut milk, chia or ground flax, and pumpkin seeds.
- You can substitute amaranth, millet or quinoa if you don’t eat oats.
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Wishing you happy springing. xo Andrea