This recipe is based on Ann Esselstyn’s “Warrior oats.”
My version is very different from hers. Hers is linked below in case you prefer it.
Do not think of this as oatmeal. Think of this as creamed greens that taste like thanksgiving.
Here are your ingredients.
2 and 1/2 cups collard greens, or spinach, or kale. I prefer kale.
2 and 1/4 cups water
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon ginger
1/4 teaspoon black pepper
1/2 cup oatmeal
1/4 cup nutritional yeast
Method
Put greens and water and spices into saucepan and cover.
Bring to a boil on high head, then reduce heat to a 2 or low setting, and set a timer for 15 minutes.
After the 15, add the oats, stir well, and set timer for 15 more minutes.
After the final 15, pour into a bowl, stir in the nutritional yeast.
I get two meals out of this.
Dr. Caldwell Esselstyn recommends 5 to 7 servings of green leafy and/or cruciferous veggies per day to flood the system with nitric oxide which removes existing artery plaque and repairs damage to the epithelial system. You can read more in his book, Prevent and Reverse Heart Disease.
Ann Esselstyn is married to Dr. Caldwell Esselstyn, and she’s the one with the original recipe she calls Warrior oats, which you can find below. Bear in mind Ann turned 90 this year, and this is not an old video. I want to age like Ann Esselstyn.
Try this. How else you planning to get 5 to 7 servings in and maybe fix your heart shit?
I love this stuff so much. When I tried Ann’s recipe, it tasted slightly like Thanksgiving to me, like the flavor of the stuffing and the gravy when I was a kid. So to enhance that, I added the celery and poultry seasoning.
Also, she adds everything at the beginning and cooks it all at once, but I do it in stages for my preferred doneness, and I leave the nutritional yeast out until the end, for easier cleanup.
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