Golden Spice, Pear + Tahini Oatmeal

I read a research paper over the holidays about the healing and health cycles, and their metabolic stages in chronic disease conditions. It was incredibly heavy on the biochemistry, asking me to focus and dig back into my memory bank to follow along, as if the authors were on their own language planet that most of us can’t understand (they are) and that they were trying to prove something with their language use (also likely). But at other times, the message was incredibly clear: Sleep is medicine. Exercise is medicine. A varied, seasonally-appropriate diet sourced largely from the local ecosystem, and lots of cruciferous vegetables like broccoli, kale and brussels sprouts, which are rich in compounds that produce a long-term increase in antioxidant activity, are medicine (1).

In the end, the article gave me lots to think about in terms of future breakthroughs in healing chronic health conditions, but it also reminded me that sometimes the simplest measures work the best. Like adequate rest and restorative sleep, movement that’s enjoyable, and comforting food that’s also nutritious and seasonal.

This recipe is my answer to that. It’s the morning meal I’ve been enjoying often the last few weeks. Creamy, slightly sweet, with a little spice. I make my own golden spice blend, based off of Sara Britton’s, but it seems that a good pumpkin or apple pie blend with turmeric will also do the trick.

 

 

Golden Spice, Pear + Tahini Oatmeal, serves 1 or 2
1 1/2 cups water
3/4 cup old-fashioned oats
3/8 tsp. golden spice blend, below
1 large pear, chopped
1/2-1 Tbs. tahini
1/8 tsp. sea salt

• Bring the water to a boil in a small pot. Then turn down, add the oats and spices, as well as the chopped pear. Cook until creamy and nearly done, about 5 minutes.
• Then stir in the tahini and salt.
• Dish into one or two bowls and add sweetener of choice, if needed. This will largely depend on personal preference and the ripeness of the pear.

 

Golden Spice Blend
For this, you’ll need a spice or coffee grinder or starting with a complete list of ground spices. To make a big batch measure parts using either weight in grams or in teaspoons.
10 parts turmeric
4 parts ginger
2 parts cinnamon
1 part black pepper
1 part cardamom
1 part cloves
1 part nutmeg
1 part star anise
1 part coriander seeds

• First add the spices that are whole (such as coriander seeds or star anise) to a spice grinder. Blend until as fine as they will get.
• Then mix all remaining spices together. Store in a glass jar in your spice cupboard and add frequently to anything that could normally use cinnamon. :)

 

References:
1) Naviaus, R.K. (2018). Metabolic features and regulation of the healing cycle–A new model for chronic disease pathogenesis and treatment.