Ep. 3.5: Oats & Dates

Christy and Eva chat with Trevor Trietsch about his journey to Islam and his experiences of fasting and feasting.

Delicious Eats

The Perfect Bowl of Oats (reprinted from the inspiring Minimalist Baker – a throwback to the lovely cookbook that Chloe gave Christy for her birthday last year!)

1 cup steel cut oats

2 cups water (plus more as needed for cooking)

1 pinch sea salt

1 tbsp flaxseed meal (optional)

1 tbsp maple syrup or coconut sugar (or other sweetener of choice), plus more to taste

1/4 tsp ground cinnamon, plus more to taste

For serving (optional)

Fruit compote

Fresh fruit

Dairy-free milk of choice

Nut butter (such as peanut butter or almond butter)

Hemp seeds

Instructions

  1. Add 1 cup oats to a large saucepan and top with 2 cups water (or, if making more or less, just make sure there is double the water as there are oats). Cover and soak for 6 hours or overnight (see notes for shortcuts). This will improve digestibility and also slightly speed cooking time. It also yields fluffier, creamier oats!
  2. The following day (or 6 hours later), add a pinch of salt and bring to bubbling boil over high heat. Once bubbling, reduce to a simmer, cover, and cook for 12-15 minutes or until the water is mostly absorbed and the oats are tender. If the oats appear dry, add more water as needed. Then remove from heat.
  3. Scrape any oats off the bottom that may have stuck to the pan. Add flaxseed meal (optional), sweetener of choice, and cinnamon. Stir once more to combine. For creamier oats, add a splash of dairy-free milk of choice at this time (optional).
  4. To serve, divide between serving bowls and top with any additional garnishes. Our go-to is berry compote with chia seeds, banana, peanut butter, almond milk, and hemp seeds.
  5. Best enjoyed fresh. Store leftovers covered in refrigerator up to 3 days. Reheat on stovetop with water or dairy-free milk until hot.

Notes

If you don’t want to soak your oats, simply bring listed amount of water to a boil in a saucepan. Once boiling, add oats, stir, and reduce to a low simmer. Cover and cook until tender – 15-20 minutes.

Clickable Links

More about Sufism here @ https://rlp.hds.harvard.edu/religions/islam/sufism-seeking-god

More about Halal customs @ https://www.youtube.com/watch?v=z7uiEI6ywws Content Warning: Contains scenes of animal slaughter

Fantastic Reads

*There’s Hidden Sweetness

By Mevlana Rumi

There’s hidden sweetness in the stomach’s emptiness.
We are lutes, no more, no less. If the soundbox
is stuffed full of anything, no music. If the brain and the belly are burning clean with fasting, every moment a new song comes out of the fire.
The fog clears, and new energy makes you
run up the steps in front of you.
Be emptier and cry like reed instruments cry.
Emptier, write secrets with the reed pen.
When you’re full of food and drink, Satan sits
where your spirit should, an ugly metal statue
in place of the Kaaba. When you fast,
good habits gather like friends who want to help.
Fasting is Solomon’s ring. Don’t give it
to some illusion and lose your power,
but even if you have, if you’ve lost all will and control,
they come back when you fast, like soldiers appearing
out of the ground, pennants flying above them.
A table descends to your tents,
Jesus’ table.
Expect to see it, when you fast, this table
spread with other food, better than the broth of cabbages.

Holy Envy: Finding God in the Faith of Others by Barbara Brown Taylor

*Content Note

Fully Yours has had conversations in the past about eating disorders, and we want to share some emotions we felt during this conversation. Fasting can be a holy and sacred practice for many, but we also recognize that it can be a complicated topic for those experiencing eating disorders. It is our hope that by working on an intersectional level, we may continue to raise awareness of the ways in which food and faith can be a healthy outlet for exploration and conversation.

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