Outdoors & Oats

Outdoors & Oats

Camping food. Always a bit of a challenge. No fridge, no oven, in our case not even proper BBQ, just a gas heater. Breakfast is my favorite meal of the day and there is no way you see me eating a dry toast with vegemite or a bowl of cereal on a slow weekend morning.

On our most recent camping trip, I prepared my favorite Finnish winter warmer, the pimped up porridge! There are as many versions as there are days in a year. This one was filling and just enough sweet and crunchy and warming as a hug. It works well on cool winter mornings as well as on Autumn days camping on the ocean side. And most importantly, it is foolproof to make on the campsite.

Porridge  (for two)

3/4 C oats
3 tbs of chia seeds
1 C of water
1 tsp cinnamon
1/2 tsp of cardamom
pinch of salt
1/4 C almond mylk
1 banana
1 apple
(chopped dates/prunes)

Toppings:
Berries
Almond butter
Pumpkin seeds
Buckwheat

  1. Premake the dry mixture of oats, salt, cinnamon, cardamom and chia seeds. Store in a jar.
  2. In the campsite warm water in a pot. Add dry mix. Let cook for 5 minutes.
  3. Chop banana and apple. Add the fruit to the pot (save few pieces to garnish) 
  4. Add a splash of almond mylk to the porridge. Let cook for another few minutes until plating it to bowls.
  5. Top the bowls with all the berries and fruit and a massive spoonful of almond butter (don’t opt it out!)
  6. Sprinkle pumpkin seeds and buckwheat on top.
  7. Enjoy with steaming mug of stovetop coffee. 

So easy and yummy and affordable everyday brekky too! Oats are so good for you, they are gentle for tummy and as slow wholemeal carbs they give you just the right energy to start the day. They actually help with sleep too so this could be a light dinner too! Talking about cheap superfood.

I could write a few more camping recipes here, they are usually no-brainers, simple and wholesome. We often bring a selection of antipasto style food like dips, olives, nice bread and vegetables for lunch munchies and for nighttime I cook something warm. This time it was brown rice pasta with broccoli and homemade Spanish tomato sauce on the first night and Mushroom burgers on the second night. Everything just tastes so much better when it’s cooked outdoors!

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Beet The Blues

Beet The Blues

Let me introduce you the most delicious way to love your liver with some raw beetroot and get a good handful of greens in straight in the morning or like I did – for lunch. This tastes like dreams! Cherry topped dreams. Perfect for a day like mine, when you need to sit down, reduce your stress levels, boost your immunity and avoid those mid-week blues.

Love Your Liver & Cherry Up- Smoothie Bowl (for one)

Raw beetroot 
Big handful of spinach (optional)
Handful of frozen cherries
Frozen banana
1 tsp of almond butter
1 tsp of natural vanilla extract
1/3-1/2 cup almond mylk
2 soaked prunes

Blend. Top with whatever you wish, I went with bee pollen and granola.

This was ridiculously delicious and creamy and so so so good for you. It is packed with fiber, beet detoxifies your liver, banana is full of potassium, almond butter is packed with those good fats. Oh, and cherries are delicious. This make a great dessert or nighttime snack too since both banana and cherries help with good night sleep!

There is nothing new about smoothie bowls, but I like to mix it up every now and then with new ingredients. Also, I have recently got a bit bored of banana as an essential for smoothie bowls and have added other frozen veggies/fruits (zucchini, pear…) instead, as well as used soaked chia and nuts. More to come. But seriously do yourself a favor and make this. If cherries are not in season (or in frozen food aisle like here in Australia) use rasberries or cranberries.

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