Super Digestible Soaked Oatmeal Nourishing Traditions Recipes

Steps:

• Mix oats with warm water and acid (whey, yogurt etc).
• Leave in a warm place for at least 7 hours, up to 24.
• When ready to cook, bring additional 1 cup of water to a boil with sea salt.
• Add soaked oats, reduce heat, cover and simmer for about 5 minutes.
• While oats are cooking, grind flax seeds in a coffee grinder.
• Remove from heat and stir in flax seeds.
• Sweeten with raw honey, maple syrup, molasses etc.
• Add 2 to 4 tablespoons butter or cream.
• Add chopped nuts or shredded coconut if desired.

Steps:

• Saute onions, carrots, celery in butter until soft.
• Stir in chile flakes, thyme, pepper, and sea salt.
• Soak bread crumbs in cream.
• Use hands to mix meat, sauteed vegetables, soaked crumbs, egg and fish sauce.
• Form into a loaf and set in 9X13 pyrex pan.
• Ice with tomato paste or ketchup.
• Add 1 cup water to pan and bake at 350 degrees for 1 1/2 hours.

Steps:

• In a bowl, mix cabbage with caraway seeds, sea salt and whey (if available).
• Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. You can also use your hands to squeeze the juices out of the cabbage.
• Transfer the cabbage and all of the juice in a quart-sized, wide-mouth mason jar and press down firmly with pounder until juices come to the top of the cabbage.
• The top of the cabbage should be at least 1 inch below the top of the jar.
• Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
• The sauerkraut may be eaten immediately, but it improves with age.