Raspberry & almond oatmeal

Hello February. The freezing wind brings a month of 28 days to light candles and sense the white winter while we purify our body with warm, soft and delicate meals.

The first sunny days and the Mimosa tree, so pretty and smelling wonderful, anticipate the spring when winter is not over yet.

February can be freezing cold but as soon as the temperatures are not daily -0º we can open the season of our garden. Take out the weeds and the crop remains of last year and nourish the sand that will give us good fruits under the summer sun.

For nature lovers, the almond blossom in Mallorca is the most magical time of the year. A delicate mantel of pink and white extends throughout the mountains and countryside, covering the island with a beautiful floral snow.

It is then when, only for a few weeks, our land gets the nickname of the white island and attracts a certain profile of visitors, photographers and artists, who appreciate beautiful things.

Yes, a month to become thinkers and lovers of love. Dress up in red, give your hand to Valentines and show your heart to the world, because we all need to love someone, something or somewhere and so, we all need to be loved.

Raspberry & almond oatmeal

Almond milk

  • 1 cup raw almonds
  • 3 cups mineral water
  • Pinch Himalayan salt
  • Sweetener

Place the almonds in a bowl and cover them completely with water.

Leave them to soak overnight.

Strain the almonds, clean them with plenty of cold water and blend them with 3 cups of water. Drain the milk until only the pulp remains. It must be done with patience so that the almonds do not leak!

Once all the liquid has drained, leave the almond pulp on one side.

You should get 3 cups of creamy almond milk. Add a pinch of salt, vanilla or the sweetener you have chosen.

Keep the almond milk in the refrigerator for up to 3 days!

Oatmeal

  • 1 cup almond milk
  • 1 handful raspberries
  • 2 tbsp agave syrup
  • 1 handfull oats
  • 1 handfull almonds, chopped
  • Almond blossom petals

Mix the milk and the raspberries in a blender until your milk gets creamy and pink. Pour the milk into a pan and let it take a little temperature over low heat, stirring constantly. In less than a minute, add the whole oatmeal flakes and the syrup.

Stir slowly and without pause, until your porridge acquires creaminess.

Don’t let it be too thick and heavy. The ideal is to have silky milk that delicates the oats. Serve in a bowl and add chopped almonds, almond blossom petals and a little more syrup, if desired.

In February give me flowers, details, chocolates, love and warm breakfasts!

Enjoy it!

Barbara

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