Steel Cut Baked Oats (digestibly friendly)

Soaking Oats

1 tbsp Eden Organics brand rye flakes (optional)

• • 1 package organic steel cut oats  (not quick cook)
  • 3 tsp raw apple cider vinegar (or fresh-squeezed lemon juice)
  • Pinch of Celtic sea salt
  • 
    
  • Place above ingredients into a ceramic (or glass) mixing bowl or jar. Add enough warm filtered water to completely cover the mixture by 1-2 inches. Mix well to combine.  Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
  • 
    
  • Baked Oats
  • Soaked Oats
  • 1/4 cup walnuts (optional)
  • 1/4 cup shredded coconut 
  • 1 Tablespoon cinnamon 
  • 1 Tablespoon of Vanilla 
  • Milk (almond, raw, coconut, hemp etc)
  • Coconut Oil (or butter)
  • Fruit (raisins, blueberries, raspberries - whatever you like)
  • Maple Syrup or Raw Honey (optional)
  • Rinse the soaking oats above (to eradicate the strong apple cider vinegar taste).  Generously grease a rectangular baking dish with coconut oil.  Pour the rinsed oats into the dish and add the top 4 ingredients.  Mix well and then even out the mixture.  Pour your milk of choice into the pan until it covers the oats.  Bake at 350 degrees for 30 to 40 minutes.  Sprinkle the choice fruit into the bowl and add a tablespoon of raw honey or maple syrup to make it sweeter. Serve.  We put the leftovers in the fridge and eat for a couple more days.  You can cook the fruit in, this way, if you have picky eaters they can choose the fruit they want.  

Stuffed Bell Pepper

1 yellow or orange bell pepper

1/2 cup of black beans

sea salt and pepper

A pinch of parmesan

Drizzle of olive oil

Slice the bell pepper in half and scoop out the seeds. Drizzle some olive oil on both halves.  Insert the halves with beans, sea salt and pepper.  Top with a sprinkle of parmesan cheese.  Place in a toaster oven on broil for 3 to 5 minutes or until cheese is melted.  You can add ham to the beans if you would like more protein.  

Spiced Pumpkin and Lentil Salad

1 cup beluga lentils
3 lbs Japanese winter squash (red kuri, hokkaido or kabocha), seeded, peeled, and cut into 1 inch cubes
1-3 tbsp olive oil to taste
1 1/2 tsp fresh ground cumin
1 1/2 tsp smoked Spainsh paprika

Celtic sea salt
Ground pepper
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
2 tbsp red wine vinegar

Rinse and sort lentils, then cook accordingly to package directions. Drain and rinse with cold water and set aside. Preheat oven to 375. Toss pumpkin with olive oil and seasonings. Arrange pumpkin in a single layer on a baking sheet and roast 20 minutes. Give a toss and then bake another 10 to 15 minutes (or until tender). Once cool, combine lentils, pumpkin, and oil. Add to greens: goat cheese, mint, and vinegar. Season with salt and pepper. Sprinkle remaining goat cheese on individual servings.