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Bountiful Breakfast Bowl

A dear friend left me a beautiful bouquet of orchids at my front door to surprise me for my birthday. They are gorgeous and delicious!!! Yes, I love to eat flowers. Orchids are packed with vitamin C and are great fro my skin and immunity. I decided to use them for my breakfast. I love starting my day with food that brings me fuel and function. I'm still doing an intermittent fast, but now I'm skipping dinner instead of breakfast. I prefer the organic steel cut oats over the processed rolled oats.

Prepare your steel cut oats. I like to prepare them the day before and then warm them the next day to lower their glycemic index and increase their resistant starch, which the good microbes in your gut use as food.

1/2 c organic steel cut oats with one cup water. Bring to a boil. Cook on low for 40 minutes. Put in the refrigerator until ready to use the next day or later.

Warm your oatmeal gently over the stovetop, keeping it warm and not hot, to preserve the (less than 115 degrees) microorganims that we will be adding. You want to avoid having it bubble to the point of a boil. Add to your warm but not hot oatmeal

1 cup muun chi Lemon Turmeric Chia Pudding, adding more almond milk or your favorite CoCoFir

When you have reached your desired consistency, remove from the stove. Pour into your bowl and top with your favorite berries and nuts. I love blueberries, raspberries, pomegranate seeds, muun chi

UPsli. Top with additional muun chi CoCoFir if you so desire.

I love finding edible flowers to make my food look nicer and to give an added health benefit. The orchids were spectacular against the yellow of my turmeric pudding. Enjoy your piece of art while you think about the start of your day. Yummmmm!

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