I’m a warm food person. I need nourishing foods to keep my liver and spleen energy going strong. This I learned from various acupuncturists along the way who helped me understand my own body’s dynamic balance. Paul Pitchford’s Healing with Whole Foods also helped me get a handle on what foods are good for my body, and what constitutes “hot” and “cold” foods in the Chinese Medicine paradigm.
I loved oatmeal as a kid, but in my adult life it’s always been a major system-blocker. I’m tempted by the warm cinnamon smell, only to feel weighted down by the brick in my belly after eating it. However, in Chinese Medicine, oatmeal is considered a primo food for healthy spleen and is indicated for me. Enter wonder acupuncturist Kim Wutkewicz of Spring Point Wellness in Somerville, MA. Kim turned me onto gluten-free oatmeal. Udi’s Gluten-free Steel Cut Oats are fantastic, and the hallelujahs haven’t stopped since.
Find Udi’s GF Steel Cut Oats in a health food store or online. I make 1/3-1/2 cup of oatmeal for a normal serving. It takes 20 minutes to cook, so back time in the morning, if need be. Piping hot oatmeal tastes good with coconut milk (or yogurt, as pictured), berries, walnuts, cinnamon and a little maple syrup. Steaming morning goodness. Keeps me energized and full for many hours.