And so the first week of marathon training is complete, and what better way to finish than with a 7 mile awakening along chelsea embankment. Despite the few glasses of red wine enjoyed last night we felt good, completing the distance in just over 45 minutes 🙌 We have to give credit where credit is due. I don’t think it would have ‘run’ quite as smoothly without a little rude health. This mornings fuel was inspired by our previous post on the benefits of the beetroot 💁 and who better to partner with than the ‘Sprouted Oat’ (we’ll fill you in on these oaty heroes at the end of the recipe) And so Beetroot Porridge was created.
Recipe: 1 cup of Rude Health Sprouted Oats| 2 cups of Rude Health Almond Drink| 1 egg white| Half a small grated beetroot| 2 teaspoons of Beetroot Powder |Half a teaspoon of stevia |1 Rude Health Beetroot Bar
1. Combine the oats and milk over a low heat.(The Sprouted Oats take slightly longer than normal oats but trust us they are worth the wait!)
2. After a minute or two add the egg white and continue to stir.
3. Once the oats are almost cooked add the beet powder and stevia and stir until the oats are transformed to the solid pink cover shared by the beet.
4. Add in the grated beetroot ensuring it is mixed well.
A wholesome nutritious breakfast thoroughly enjoyed. And no, we haven’t forgotten. You’ve been reading the recipe eagerly awaiting the big reveal on the ‘Sprouted Oat’… well here it is!
Firstly what exactly is a sprouted oat? It means that the oats have been left to soak which awakens the grain and promotes growth. The oats are then dried slowly at a low temperature and rolled. This process ensures that the sprouted oats are still raw, unlike many normal porridge oats which are pressed through hot rollers. When the oats are soaked it ‘awakens’ the grain as it thinks it has been planted and so wants to germinate. The grain starts to make more essential fatty acids, amino acids, photochemicals, vitamins, and minerals in order to grow. These extra nutrients are then locked into the oat during the slow drying process and will be released again during the digestion process after you have devoured your delicious porridge!
Although the protein levels in the oats are not changed by sprouting, the shape of the protein is altered making it easier for the body to digest, and use more effectively.
Sprouted grains also tend to have a lower GI in comparison to their processed versions. This means that they are digested more slowly and prevent a blood sugar spike, reducing the likelihood of snacking.
We know we know! How will you ever look at oats in the same way?
The answer… like this, in the most loving, adoring way!
Let us know what you think 💁 TTH X