1 pear, 2 bananas, 8 small strawberries, 2 heaping tablespoons of flax, 1 cup blueberries
This is a relatively recent development as fruit has gotten less expensive over the last month. California strawberries, finally! I have been considering the ecological implications of us eating so many bananas and then these pears, which are from South America, of course. They’re organic and the bananas are “fair trade,” but what a journey they have to go on! And the oil that we use to get them here based on our demand. It’s problematic. Pears will eventually be grown locally when our orchards mature, but bananas? Yeah, they don’t grow in Northern California.
Anyway, oatmeal. I use 1 cup of thick rolled oats for two very hungry people (Greg and I eat heaping bowls of oatmeal), add a dash of vanilla extract and cinnamon in the water, add the bananas for a few minutes while it’s cooking to sweeten the pot, add the frozen blueberries for a few less minutes just to get them hot, turn off the heat and add the strawberries, pear, and flax. Putting flax in your oats is a really great way to get your omega-3 fatty acids for the day, along with fiber, folate, and minerals.
Honestly, this kind of breakfast makes me feel like a very fortunate person. It reminds me of a quote I found on the internet from a book called The World Peace Diet that stuck with me:
“What is so simple as eating an apple? And yet, what could be more sacred or profound?”
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Comments About What Goes in Our Daily Oatmeal
// 3 comments so far.
Sarahfae // May 11th 2010
I am in love/lust with the fruit I’ve been seeing and eating lately!!
Do you ever add spirulina to any of your foods?
kristen // May 14th 2010
Sorry the delay in response — haven’t been on the internet for the past few days!
We don’t! Should we? What do you recommend adding spirulina to? The only way I’ve really ever had it, I think, is in a pre-made green smoothie that you buy from Odwalla or other brands.
Sarahfae // May 14th 2010
I like it in my smoothies too, with Almond butter. Yum! It does have a specific “green” taste that not everybody likes though. I’d go so far as to put it in oatmeal, and even salad dressings too.
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