grainless pankcakes? #66379? Is that buckwheat?

very good point about observing how these things affect *you*.

what I have been enjoying lately, is savoury oatmeal.
I eat this more as a brunch and it lasts for hours...

I cook the oats in a bit of Sea Salt with a (small) handful of hijiki.
Just bring to a boil, and turn off, covered for about twenty minutes. (I use the thick steel cut oats)
to this, add a spoonful of good oil (olive or flax, walnut, coconut, hemp--according to your body's likes)
and a spoonful of ACV (I like pineapple ACV)
and a bit of nutritional yeast if desired.

you could also *hide* some kelp in there...this savoury oatmeal goes well with
seaweeds.

then I put a pinch of Epsom Salts on, and maybe a drop of tamari--maybe some red pepper flakes...


you can also dice up cucumber, or eat the oats with a bit of raw sauerkraut
(or some pickled ginger). The sauerkraut is particularly good when it's *kimchi*
you make with read cabbage.

really--oats are wonderful for regulating blood Sugar issues, and I've forgotten the other reasons they are so good. But they are.

edit****

I couldn't in good consciensce leave it at "But they are"
here's why oats are good

:-)




Oats are considered a ‘cleansing grain.’ They not only cleanse your intestinal tract but your blood as well. Oats contain an excellent balance of amino acids. It’s proteins are almost in perfect proportion to the body’s needs. High in lysine which is often low in other cereal grains, oats bring a real balance to your protein needs without the need of mixing foods. Oats contain high levels of complex carbohydrates which have been linked to reducing the risk of cancer and the better control of diabetes.


Oat bran contains ß glucans, a cholesterol lowering chemical through a mechanism still unclear to the scientific community. This soluble fiber in oat bran may also aid in regulating blood Sugar levels by forming gels that slow the absorption of glucose Sugar in the intestinal tract. It only takes 2 minutes to cook oat bran in boiling water. It’s almost a convenience food when thinking of things to have for breakfast.

Oat flour makes rich thickeners for soups, gravies and stews.


Nutrients in 100 Grams of Oats
Unit % More
Of Than
Nutrient Measure Oats Wheat

Food energy KCal: 389 19%
Total lipids Gms: 6.9 348%
Vitamin E Mg: 1.09 Infinite
Thiamin Mg: 0.763 99%
Riboflavin Mg: 0.139 21%
Folacin Mcg: 56 47%
Potassium Mg: 429 18%
Calcium Mg: 54 86%
Phosphorus Mg: 523 82%
Magnesium Mg: 177 40%
Iron Mg: 4.72 48%
Zinc Mg: 3.97 50%
Pantothenic acid Mg: 1.349 41%
Copper Mg: 0.626 44%
Manganese Mg: 4.916 23%


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