This is my second post on savoury oats and this one might throw you for a loop: people tend to either love them or hate them but beetroot should be your new veg friend.
It has been shown that regular juicing with beetroot can improve your circulation and lower your BP by dilating your blood vessels. It certainly worked for my husband. I wasn’t too sure about using beetroot when I first began juicing, but now I have it every other day. If you add lemon or pineapple, or a couple of apples along with other veg, it makes a refreshing and very healthy juice. (See post and juice recipe here).
All well and good, you might say, but adding it to porridge is going a little bit far!
I wasn’t sure either, but I had tried courgette (zucchini) oats (recipe here) and was pleasantly surprised, so in for a penny, in for a pound! Don’t forget, the benefit of having veg for breakfast is you have one of your daily portions of veg to give you a head start and it keeps you fuller for much longer.
1/2 Cup Oats
1/2 Cup Home-made Almond Milk (see recipe)
1/2 Cup Water
1/4 to 1/2 Small Beetroot, peeled and grated
2 Medjool Dates, chopped
1 Tbsp Chia Seeds*
1 Dsp Açaí Powder*
Pinch of Pink Himalayan Salt
Add all ingredients except chia seeds and açaí powder to a pan and warm up stirring occasionally, then cook for 5-10 minutes, keep giving it a stir.
Add chia seeds and açaí powder.
Transfer to a bowl.
Top with the fruit of your choice. I had plum and banana with raw chocolate mulberry chips.*
Add a drop of milk if you like it thinner.
Convinced? No? My husband will make it for me but won’t go near it himself. Although he has a daily beetroot juice, he draws the line at beetroot porridge. He prefers his plain, nothing added.
Watch out for my next version of Zoats, which turned out the best I think. It really does need practice to work out the right combination for your tastebuds.
Copyright Chris McGowan