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Royal Oats GOAT


Hibiscus, purple and golden beets, dried cherries and berries highlight this sophisticated expression of a royal oat breakfast. Fresh ginger accompanied with fennel, allspice, tarragon and orange zest sealed the deal before anyone had a chance to speak!

Makes 12 cups

8 c. water

2 t. salt


3 T. dried hibiscus flowers

3 c. rolled oats – the old-fashioned type

2 lg. thumb size piece fresh ginger, peeled and cut into tiny matchsticks

1 t. granulated malic acid

9 oz. pkg. peeled, steamed and cubed vacuum packed GOLDEN BEETS by MELISSA’S, coarsely cut

15 oz. can whole beets including liquid, grated over large holes of hand-held grater

1 t. ground allspice

1 t. fine grind fennel seed

1 T. dried tarragon

3 T. light brown sugar

zest of jumbo fresh orange

1- Bring water, salt, dried berries and cherries and hibiscus to a boil. Reduce heat and cook till berries soften. Not too long.

2- Add remaining ingredients, stirring well after each addition.

3- Simmer, covered, for about 20 minutes, stirring as needed. If the oats are too wet, cook a while longer and/or let set a while before reheating to serve.

4- When done to your liking adjust for salt and sugar and serve in bowl with a dab of animal-free margarine on top.

5- Simple but sophisticated, just like the royals like it.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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