Savory Spirulina Oatmeal

I love breakfast so much, I sometimes have it three times a day! I typically break my fast with a bunch of @precyclenyc oats topped with all kinds of sweet deliciousness. In honor of #FridgeFriday, I did something a little freaky and made myself a bowl full of savory goodness with @wearethenewfarmers spirulina and @lovedreamgreens newly released micro-greens 🌱🌿

Adding spirulina to any dish is the perfect way to help boost the immune system and remove toxins from the body. Spirulina is such a powerful detoxifier that it’s sometimes used as a natural water filter, keeping out lead, mercury, and other seriously harmful toxins. The reason why it works so well is because it contains proteins and peptides that are particularly good at binding to the toxins and excreting them out of the body. ✨✨✨

As @thealinafeed, the marketing director of @lovedreamgreens would say, we all need to eat more greens! Consuming plant-based foods of all kinds has been linked to a reduced risk of many health conditions, such as obesity, diabetes, heart disease, and high blood pressure. Due to their high antioxidant content, microgreens are considered a functional food, a food that promotes health or prevents disease. Many people are not getting the recommended amount of vegetables and fruits per day for many reasons including access, cost, convenience, and taste preference. Microgreens can easily be grown at home in a small space with little cost and provide a huge return in terms of nutrients or purchased @freshdirect and delivered directly to your home 🥬🌿🌱
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I challenge you to take a look in your fridge and see what kind of goodness you can cook up with the produce you have lying around. You may just come up with some #FreakyFriday magic of your own ⚡️✨🌟

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Ingredients:

• Base:

  • 1/2 cup dry quick-cooking steel cut oats

  • 3/4 cup water

  • 1 cup of baby kale, stems removed

  • 1 tbsp We Are The New Farmers fresh Spirulina

  • 2 teaspoons hemp seeds

  • Salt and pepper

• Toppings:

  • 1 purple carrot, chopped

  • 2 teaspoons coconut oil

  • 1 teaspoon coriander seed, ground

  • 1 teaspoon cumin seed, ground

  • Salt and pepper

  • 1/4 cup spicy microgreens

Stove Top Method: 

1. Heat oven to 400 degrees. Lather carrots with coconut oil and coat with cumin, coriander and salt and pepper to taste. Place in oven and let roast for 20-25 minutes

2. Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 5 minutes, until all liquid is absorbed.

3. Sprinkle in the baby kale and fresh Spirulina, stir until the baby kale and Spirulina is incorporated.

4. Turn off heat and stir in hemp seeds as well as salt and pepper to taste. Once cool, pour finished oatmeal into a bowl

5. Once carrots are done roasting, add to top of completed oatmeal along with microgreens