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Processed with VSCOcam with a6 preset

Oh, autumn. What a whirlwind of a season it has been.

I recently published a blog post “How-To: Grow Your Own Sprouts” rather nonchalantly in hopes that no one would notice my lack of content over these last transitory months. The air now crisp, the trees a burnt orange, and the thermostat turned on high; fall is in full swing. During this time of change, it seems I’ve made some changes too. Change in the sense of letting go. More specifically, being detached from my thoughts. I often find myself feeling frustrated and negative when in a creative rut or when I choose to take time for myself instead of work. Learning to let go of these feelings and taking a step back has helped me to be comfortable with, simply, what is. Because at the end of the day, through it all, only we know what’s best for us. But how do we learn to acknowledge this? By being alone.

Back in September, I went on three-week journey to Europe. Solo. There were many circumstances in which I had to step out of my comfort zone and learn to be alone, and comfortably alone {not to get confused with being lonely}. Now, this most often comes naturally for me, being an only child… and I knowww there’s generally a negative connotation with that, but hear me out: selfishness is not always a bad thing. Imagine no set schedule and no compromising; do what you want, when you want. On my trip this meant starting the morning with a good book and leftover pizza in bed, late-afternoon naps in the sun with sea air twirling around me, meeting and spending time with some beautiful souls whom I never would have got the chance to meet had I not put myself on this particular path, and of course, relying on and following my intuition in each and every situation.

Our intuition directly correlates with our nutrition.

Turns out the more we tune-in, the more we will discover about ourselves. Knowing that each and every decision I made while on my trip was mine and mine only, made me realize that I experience the direct outcome of my actions at all times. Now being back at home, I understand how easy it is to fall back into “busy” but I truly believe that it is essential for us to make the time to really tune-in to how we feel. Our bodies are designed to send signals {fullness, fatigue, cold, stress, etc.} and we owe it to ourselves to just listen. Travelling alone really taught me how to listen to myself in each way; I became more clear and more able to understand what truly nourishes my mind, body, and soul.

And a bowl of hearty oats does just that. It’s wonderfully nourishing and equally as comforting. I recently learned that soaking oats overnight have quite a different texture than cooked oats; they’re still whole and deliciously chewy as opposed to the porridge-like texture that cooked oats have. I adore my new-found fall breaky but are there any nutritional benefits to eating soaked oats? But of course there are. A major benefit to soaking is that you’re allowing the oats to stay alive with all of their enzymes and eventually breaking down, which in turn allows them to be more easily digested. Not to mention whole, unprocessed oats are rich in fibre, iron, and protein.

As the great writer, F. Scott Fitzgerald once wrote, “life starts all over again when it gets crisp in the fall.” And what better way to start new than with a renewed sense of health.

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The Ingredients {Yield: 1-2 servings Prep Time: 10 minutes Total Time: 8hrs}

  • 1/2 cup whole rolled oats
  • 1/2 cup filtered water {with juice of 1 lemon wedge}
  • 1/2 cup hemp milk
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins or dried cranberries
  • 1 apple, sliced
  • 1 tsp cinnamon
  • pinch nutmeg
  • pinch cardamom
  • 1 tbsp maple syrup
  • pinch of salt

The Directions

1. Measure your oats and place in a large bowl and cover with water and lemon to soak overnight

2. The following morning, if you want your oats raw, add in remaining ingredients and enjoy right away

3. If you prefer your oats slightly warm, place all ingredients in a pot, add a touch of hemp milk {or almond/rice milk} and stir in other toppings. Cook for 5 minutes then serve

*Other toppings to consider include goji berries, pumpkin seeds, cacao nibs, and chia seeds

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