I love oats (gluten free oats, of course). It is probably my number one comfort food. Even if I’m sick with low appetite, I can eat oats, but they’re also my breakfast of choice—they just soothe the soul, you know? I love them cooked, especially on weekends when time isn’t as much of an issue, but I also love to eat them uncooked, just mixed with some yogurt or water, a pinch of sea salt, some fresh fruit or agave syrup, a dash or two of cinnamon, let it sit overnight or for an hour and enjoy at room temperature. Oats are unique in that they can be eaten raw, with no special preparation necessary for our bodies to be able to digest them. You get the picture: I am awfully fond of oats.

Meanwhile, there’s this lovely set of herbs called adaptogens of which I’m a big fan. Adaptogens are wonderful because they are tonic to the adrenals (which is to say that they help our bodies to cope with stress), they can be taken daily and indefinitely, and they have no undesired, harmful effects. They are simply, deeply nourishing, and I don’t know about you, but my adrenals are very grateful for the help some days.

Usually in the past I’ve eaten my adaptogens in paste form, which is lovely, but recently I made a fabulous discovery. Astragalus, probably my favorite herb in this group, is not only “not bad” or “tolerable,” it’s downright delicious! I ran out of paste last week and didn’t have time to whip up another bowl before heading off to work, so I mixed half a tablespoon of powdered astragalus into my bowl of oats (soaked overnight) along with the cinnamon and agave nectar. I figured I could stomach the result in the interest of getting my herbal goodness in. I didn’t expect to never want to eat oats any other way! Astragalus gives a nutty, almost buttery or creamy flavor… you just have to try it.

I’ve also heard a few people say that they like to put larger chunks of dried astragalus in soup for herbal benefit and additional flavor. I haven’t tried this yet, but oh, I will be trying it very soon…

Advertisements