Best Oatmeal Ever

MAKES 2 SERVINGS • PREP TIME: 5 minutes (after soaking the oats overnight) • COOK TIME: 15 minutes

Ever notice how the consistency of most oatmeal falls somewhere between wall plaster and grout? As a result, we often resort to the culinary equivalent of wallpapering, covering up the abomination with butter and brown sugar. This is sooooo unnecessary, because oatmeal just needs a little love to deliver a heartwarming, nutritious meal. The best oatmeal recipe is akin to a two-part harmony, pairing solid prep with inspiring spices to yield a joyous anytime song. Part of the trick is to soak the oats overnight. Top this with fruit compote or nuts, and you’ll never again be tempted to use oatmeal as an all-purpose adhesive.

1 cup rolled or steel-cut oats
1 1/2 tablespoons freshly squeezed lemon juice
2 cups water
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger,or 1 teaspoon grated fresh ginger
1/8 teaspoon ground cardamom
1 teaspoon maple syrup
1/4 cup almond milk (optional)
Chopped toasted almonds or walnuts, for garnish (optional)
Blueberry Compote (page 185) for garnish (optional)

Place the oats in a pan or bowl with the lemon juice and water to cover and soak overnight.

Drain the oats in a fine-mesh sieve and rinse well under cold running water. Combine the oats, water, and salt in a saucepan and bring to a boil over medium-high heat. Cover, lower the heat, and stir in the dried fruit, cinnamon, ginger, and cardamom. Continue cooking, stirring occasionally, for 10 minutes. The oatmeal will become very creamy as the water evaporates. For less-moist oatmeal, leave the lid off for the last 3 to 4 minutes of cooking. Stir in the maple syrup and milk (if using) and serve garnished with toasted nuts or a dollop of compote if you like.

Cook’s Note: Our ancestors had it right. Before they cooked their oatmeal, they soaked it overnight in a bowl of water and lemon juice. Why lemon juice? Because its acids help break down the outer shell of the oats. This makes their nutrients more available and also gives them a creamier texture. For the best taste and nutrition, go with organic rolled oats or organic steel-cut oats, which are popular in Ireland and Scotland.  For extra calories, add a tablespoon of extra virgin coconut oil or nut butter.

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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Greek Cucumber Yogurt Soup 

makes 6 servings | prep time: 10 minutes | cook time: none 

If this immediately brings to mind Greek tzatziki sauce, well, that’s what it was designed to do. I love tzatziki—it’s so cool and refreshing—and I figured if it was good enough for a sauce, it would work great as a chilled soup. And so it goes. Normally with tzatziki you have to grate those hydrating cucumbers. With this recipe, everything goes in the blender—and boom!—you have soup. The only thing you have to do is put it in the fridge to cool. It’s absolutely luscious on a hot day. 


2 cups full-fat plain yogurt
2 English cucumbers, peeled, seeded, and coarsely chopped
1 clove garlic, chopped
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground coriander
1 teaspoon chopped fresh mint
1 teaspoon dark maple syrup
6 tablespoons Everything Drizzle


Put the yogurt, cucumbers, garlic, lemon zest, lemon juice, salt, pepper, coriander, mint, and maple syrup in a blender and process until smooth. Refrigerate for at least 2 hours, until chilled. Serve in small bowls, garnished with the drizzle, or store in an airtight container in the refrigerator for up to 5 days.

Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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Cilantro Lime Vinaigrette

MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes

1/2 cup cilantro
1/2 cup extra-virgin olive oil
1 teaspoon lime zest
3 tablespoons freshly
squeezed lime juice
1 teaspoon grated fresh ginger
1/2 teaspoon Grade B maple syrup
1/2 teaspoon salt

Put all the ingredients in a small food processor and process about
a minute, until smooth.

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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Olive, Mint, and Caper Vinaigrette

MAKES ABOUT 3/4 CUP

1/4 cup freshly squeezed lemon juice
1 tablespoon minced shallot
2 teaspoons capers, rinsed and roughly chopped
1 teaspoon Dijon mustard
1 finely chopped anchovy (optional)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup Kalamata olives, chopped
2 tablespoons finely chopped fresh mint

To make the dressing, put the lemon juice, shallot, capers, Dijon mustard, anchovy, salt and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Alternatively, you can blend all ingredients right in the container with the solid disk of an immersion blender. Add the olives and mint.

Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.

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Sesame Miso Dressing

MAKES ABOUT 1/2 CUP

2 tablespoons mellow (light) miso
1 tablespoon tahini
3 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon Grade B maple syrup
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons grated fresh ginger
Pinch of cayenne

In a small bowl, combine the miso and tahini and stir with a fork until smooth. Add the vinegar, tamari, maple syrup, lime juice, lemon juice, lemon zest, ginger, and cayenne and whisk until well combined.

Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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