Flaxy-Oats 'n' Fruit Porridge
Provides daily maintenance fiber and lignans (oil in flaxseeds likely damaged by heat)
Instructions for Flaxy-Oats 'n' Fruit Porridge
Prepare flaxseed
Grind the daily dose of ORGANIC, WHOLE Flaxseeds. Best if coarsely ground just before use. A mini-processor works well. Dr. Johanna Budwig emphasized that flaxseeds should be consumed within 15-20 minutes of grinding to retain benefit of sun-energized electrons. Use golden (mildest taste) or brown, small or large seeds. Kept whole and refrigerated in opaque bag, seeds can be stored for several months.
2½ Tbsp. Whole, organic flaxseed / PERSON / DAY
Make the porridge
Recipe is for 2 people – proportionally adjust for 1 person or more than 2 people
Simmer In a small pan until oatmeal is softened:
- 1+ Cup(s) water
- 2 Tbsp. old-fashioned rolled oats (cooking time lessened if allowed to presoak for 15 mins or if oats are ground for < 1 sec in a mini-processor).
Can substitute 1 or all Tbsp(s) of oats with 1 Tbsp. Almond flour (chia seeds help bind ingredients).
- 1 tsp. chia seeds
- Good pinch of sea or Himalayan salt for trace minerals
- ½ tsp. ground cinnamon (use self-ground organic cinnamon sticks for anti-inflammatory benefits)
- Optionally add some chopped apple pieces
Remove from heat and allow to cool for a couple minutes (helps protect O3 fatty acids from heat damage) then stir in:
- Prepared-GROUND flaxseed
Stir in a little extra hot water if mixture looks too stiff to serve.
Pour into 2 cereal bowls and top with:
- Fresh soft fruits: berries / banana slices / mango / peach
- Some nuts: Pecans or O3-rich walnuts are good
- A drizzle of maple syrup
- A little milk or unsweetened, plain yogurt (optional)
Enjoy!
Immediately consume this delicious healthy, therapeutic breakfast
