mangosteen

A new delightful addition to the kitchen.  This amazing sweet and sour fruit from Southeast Asia is fleshy and soft, lending itself to a perfect combination for om of the day.  Remember to ‘de-seed’ the fruit.  We purchased mangosteen in syrup at an Asian market in southern California.  I used some of the syrup from the can to sweeten up the oatmeal in addition to a touch of agave.

Ingredients:

1 C cooked old-fashioned oats
2 T mangosteen  syrup
2 t agave
1/4 t cinnamon
1/2 t vanilla
1/4 C mangosteen
1 t coconut oil

Directions: Mix all ingredients except mangosteen with oatmeal. Garnish with mangosteen and enjoy!

Om,
Renata

mOMent: Propelling, pushing and striving to be the best you can be will take you to new levels you may not know you have within you.  Go beyond your edge, and reach a new height today…What will you choose?

prickly coconut

This is a pretty great combo, sweet and coconutty 🙂

Ingredients:

1 C cooked old-fashioned oats
2 T prickly pear syrup
2 T shredded coconut

Directions: Over medium heat combine syrup and coconut until well mixed and warmed.  Mix with oatmeal and enjoy!

Om,
Renata

mOMent: Joyful moments can last a lifetime, can you create a joyful moment today?

coconut tickled raspberries

Ingredients:

1 C cooked old-fashioned oats
1 t coconut oil
1/4 C fresh raspberries
1 T agave

Directions:  Mix coconut oil and agave with hot oatmeal.  Top with fresh raspberries…enjoy!

Om,
Renata

mOMent: Climbing a mountain, or even a small hill can be quite an accomplishment.  Today, accomplish something that will make you feel satisfied with the result, even if it’s eating all of your fruits and veggies for the day!

fried plantains

Ingredients:

1 C cooked old-fashioned oats
1/2 plantain
1 T coconut oil
1 T agave

Directions:  Cut plantain into 1/4 inch slices.  Heat oil in a frying pan over medium-high heat. Add plantain one piece at a time, and let fry on one side until it is golden brown on the bottom (usually a few minutes).  You may need to turn your pan down to medium.  Flip plantain pieces and cook on other side.  When both sides are browned well, remove from heat and let cool on a wire rack with a paper towel (to soak up excess oil).

Add agave to bowl with oatmeal and mix well.  Add plantain pieces, enjoy!

Om,
Renata

mOMent: Plantains will always remind me of my trip to Costa Rica to get married.  Such good memories can be experienced through food.  What are some of yours?