It’s Friday! Time for a giveaway.
Friends, I am obsessed with the concept of this book- Crave, Eat, Heal: plant-based whole food recipes to satisfy every appetite. So simple yet so powerful. As Hippocrates once brilliantly said, “Let food be thy medicine and medicine be thy food.” It makes so much sense to use food in the way it was intended- to nourish and nurture, but we often get away from that intention.
Not today. You all know that I am a 100% believer in the concept of intuitive eating, the process of really listening to your body, cravings included. I know how much diets suck, and I don’t want anyone to feel trapped in a mindset of feeling like they can only eat “rabbit food.” I often get asked- what if my body is telling me to eat cupcakes all day long? How do I balance what I am craving and nourishment? Start here: identify the craving, eat beautifully nourishing food, and then start to heal the emotional attachment to food. Easier said than done? Not when you have this book to help lead the way.
Whether you need something salty, sweet, spicy, comforting, crunchy, or chocolate – Crave, Eat, Heal helps you indulge while giving your body the nutrition it needs! Those of you who are familiar with Annie’s work know what to expect: Incredible tasting recipes with beautiful photographs. Additionally, all recipes are vegan, refined sugar-free, low in oil (many contain no oil), and gluten-free (or have a gluten-free option). For those of you craving something a lil’ spicy, you’ll even find a recipe from me in the book- my spicy mushroom lettuce cups.
To help celebrate the release, Annie is letting me share with you a recipe from the book along with the chance to win a copy! Get the full giveaway details at the bottom of the page.
Because I’ve been sick and spent the better part of this week laid up on the couch, I’ve been all about the comfort food. Therefore, I’m sharing with you the ultimate comfort food breakfast: Baked Almond Butter + Apricot Oatmeal. I love the abundant use of warm, intense flavors like cinnamon, ginger, and fresh orange juice.
If you’re anything like me, you gravitate toward anything with ginger and orange! The combination is intoxicating. And comforting. You are going to love this easy breakfast! Grab a spoon and dive in.
Don’t forget to enter to win a copy! One U.S. reader will win a hardcopy of the cookbook and one international winner to receive a copy of the companion e-book, Crave. Eat. Heal. Outtakes.Print
A creamy, comforting breakfast bowl! Baked oatmeal studded with apricots, cinnamon, ginger and almond butter.
- 1 cup uncooked gluten-free steel-cut oats
- 2 cups water
- 1/2 cup dried apricots, chopped into small pieces
- 1 Tbsp. fresh ginger, grated or minced
- 1/2 tsp. cinnamon
- 1/4 tsp. dried ginger
- Pinch salt
- 1/3 cup smooth or chunky natural almond butter
- Zest of 1/2 an orange
- 1/2 cup non-dairy milk
- 1/4 cup fresh orange juice
- Slivered almonds for garnish, optional
- Combine the steel-cut oats and 2 cups water in a medium-sized saucepan and let sit for several hours or overnight. Place 4 ramekins on a small baking pan and preheat oven to 350-degrees. You can also use an 8-inch x 8-inch baking dish.
- Bring the oats/water to a boil, then reduce the heat to a simmer and cook until oats are tender, about 10 minutes. Add more water if the mixture becomes too dry. Stir in the ginger, apricots, cinnamon, almond butter, salt, and orange zest. When the almond butter is fully incorporated, remove the oats from the heat and stir in the milk and orange juice.
- Divide the oat mixture between the 4 ramekins or scrape into the baking dish and bake for 10 minutes. Sprinkle oatmeal with slivered almonds, if using.
For extra fruitiness, top the oatmeal with spoonfuls of your favorite fruit-sweetenedjam or jelly, or sprinkle on fresh berries.Don’t have time to soak? Substitute quick-cooking or old-fashioned oats instead