Simple and delicious 😋
A Healthy Risotto version:
Oat (Avena Stiva) is a cereal that is considered a functional food, good source of minerals, vitamins, protein and soluble fiber, beta glucans, fat soluble Vitamin E and polyunsaturated fatty acids in the world. Numerous studies have demonstrated that consuming oat based products can show many health benefits like lowering of total plasma cholesterol and LDL cholesterol levels, reducing glucose uptake and cardiovascular diseases, control weight through prolonged satiety and more.
“A key component of well-being and healthy lifestyle is healthy food.”
Ingredients:
- 200 g oat grains
- 500 ml water
- Herbs for taste
- 1 tbsp Curcuma
- Himalayan Salt
- Pepper
- 1 onion
- 600 g raw beetroot
- 1 red onion
- 1 garlic clove
- 300 ml vegetable stock
- 1 tbsp of apple vinegar
How to make it:
1- Soak oat kernels in cold water overnight.
2- Drain the grains the following day and collect the water.
3- Peel the beetroot and cut into small cubs, sauté with the onions and garlic in butter ghee. Deglaze with the vegetable stock, simmer until the beetroot is “al dente”, add the apple vinegar and simmer until soft. Season with salt and pepper.
4- Sauté the onions, the oats, season with coriander, marjoram, water and bring to boil at low heat for around 20 minutes, leave to soak on the switched off heat for 30 minutes, stir in the parsley and turmeric. Stir in the cream and heat the oats, round off with salt and pepper.
5- Serve the “Oat otto” with the beetroot on the top!
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