This is a recipe I have been enjoying for a while now. I found the original idea in the book Be a Plant-Based Warrior by Jane and Ann Esselstyn. (Great recipe book!). It is surprisingly delicious, nourishing, and flexible. You can add leftover veggies, or use leftover cooked grains such as brown rice or quinoa, or millet, instead of the rolled oats. I like the creaminess of the rolled oats though.

I also find a savoury breakfast sustains me longer than a sweet one, and seems more balancing for my blood sugar. This recipe is also a great way to get in a lot of vegetables, including leafy greens, which when you are healing from chronic disease, is very helpful.

Ingredients:

• 1/2 cup rolled oats

• 100g leafy greens eg kale, spinach, finely chopped

• 100g cruciferous veggies- eg broccoli, cauliflower, Brussels sprouts, finely chopped

• 2 cups water

Optional:

• 1 tsp grated ginger

• 1 tsp grated turmeric

• 1 tsp miso

• 1 tsp any spice mix, such as curry, or just cumin

• 1 tsp dulse flakes

• a splash of soy sauce

• grated carrot

• chopped parsley or other fresh herbs, to finish

• 1 tbs flaxseed, ground, to serve

• any prebiotic powder you take for gut health

Directions

Put all ingredients (except any that are for a topping when serving), in a pot, and bring to a simmer, turn down the heat, cook for 10 minutes or so. Keep an eye on it and stir now and then.

It’s up to you whether you want to leave it a lovely bright green- and a bit crunchy - or more well cooked and soft to eat. Both have their own value and benefits.