Jeannette BessingerJeannette Bessinger, Board Certified Holistic Health Counselor and owner of Balance for Life LLC, is a co-author of the upcoming book Whole Life Nutrition A Simple Approach to Nourishing America's Busy Families, and the meal and recipe designer for the Dr. Jonny Bowden’s The Healthiest Meals on Earth 50 Recipes and Why You Should Eat These Foods (release: spring of ’08). A motivational speaker and health/nutrition educator, Jeannette regularly gives talks and classes to businesses, corporations, non–profits, wellness centers, hospitals, colleges and faith–based organizations with an interest in wellness and disease prevention. Jeannette has provided services in health education and prevention for individuals and groups in a wide variety of venues for fifteen years. Her professional specialty is the development and facilitation of unique, effective lifestyle change programs targeting complex health and wellness issues such as obesity, chronic stress, family balance and disease prevention. Creator of the Whole Life Nutrition™ approach to health improvement, she currently runs these successful lifestyle change programs in both hospital and holistic settings. Jeannette acts as a lifestyle health consultant to several public and private groups and coalitions working to improve the health of schools and cities. She was a lead investigator and strategist on a citywide assessment and intervention plan for obesity funded by the RI Department of Health. She also designed and facilitated an obesity prevention program for Head Start with a grant from the American Association of Pediatrics. A graduate among the first class of women at Columbia College, Columbia University, Jeannette has pursued an extensive, multi–modal education in teaching, health and wellness. As a very busy wife and mother of two children, she understands first hand how challenging it can be to maintain a healthy balanced lifestyle as a working parent. With a personal history of autoimmune disease and diabetes, she knows how vital it is to put your health first on your priority list. Much of the depth and practical nature of Jeannette's material arises directly from her own efforts to meet the challenges of balancing health, family and a lively career.
Jennet Bessinger: I am Jennet and I am with Balance for Life and we are making healthy breakfasts. Right now were going to do crock pot oatmeal. This is a very-very simple meal and the beauty of it is it can be prepared the night before. All you do is take a cup of oats because youre cooking it slowly over a long period of time, you can actually use oats in there whole form which is the oat grout, or the next level down which is chopped, its called the steel-cut oat, they are almost like a little pebbles. And the organic version is definitely the best. So if you take a cup of steel-cut oats, place it into your crock pot. Then you need about our cups of liquid to be able to absorb it slowly through out the evening.
So I am going to actually use half apple juice and half water. One, two, three and four, we do that so its not so sweet but you might prefer to do it using apple juice exclusively. After that I like to include a few nuts, may be a quarter cup you can use more if you want and you can actually use a whole raw almond because it cooks for so long that it will soften it down make it very easy to chew.
Put that right in there and you can add a little spice but because its cooking over such a long period of time, it wont have much of a punch. So its nice to spice it the next morning when you wake up. Do a little -- this is cinnamon and I am just putting a cup with pinches in, generous pinches and if you do start with some cinnamon or some nutmeg, pumpkin pie spices when you wake up in the morning your house filled with a fragrant aroma of cooking oat meal.
Give it a little stir, set it on low, cover it and you can leave it overnight for up to fourteen hours. When you wake up in the morning and you smell the cinnamon in the air, just take the lid off and it will be a little separated so use a heavy spoon, stir it around a few times and its ready to serve.
This is a wonderful breakfast on a cold wintry morning and actually, you will keep in a fridge, if you dont use it all the first day. So thats how we make crock pot oat meal and next we going to be trying something a little different, we going to be making a Savory Miso Soup for breakfast.