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In food news this week, we chat about a Bloomberg feature on non-alcoholic beverages for the holiday season.
What’s for Dinner? At Joy’s house, it’s Peanutty Noodles with Tempeh Crumbles on repeat.
In our How’d You Make That? segment, Marisa explains her system for making a week’s worth of steel-cut oats for breakfast in her trusty Instant Pot.
Move over bone broth. We’ve got sippable soups now.
And our What We’re Loving segment, we love nutritional yeast now and forever.
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One thought on “Episode 297: Noodles, Steel Cut Oats, Sippable Soups”
Hey guys! Loved this episode. I have twins too, although mine are 14 now. Your stories, Marisa, bring me back. I make my own whole grain porridge. I just fill a jar as my measure with 1/2 steel cut oats and the rest whatever random grains I have laying around- brown rice, amaranth, ground flax seed, quinoa,… Then add 4 parts water. I cook mine in the instant pot for twenty minutes with a natural release, but I have to try soaking mine sometime.
Oh yeah, and I love to top mine with sauteed apples. But I cheat. I dice up an apple and put it in a microwave safe bowl. I drizzle it with maple syrup and sprinkle some spices them microwave for 3 minutes. Then I miss it in with my porridge.
Anyway, keep up the good work!