Kate O'Donnell's Fig Cardamom 'on the go' Oat Cup

I really like this recipe as it concedes to the reality that many of us often have to eat on the go or take food to work with us. Better to have something pre made, home made and sattvic, than grabbing something processed on the run. What makes this so good for Autumn is the mix of heavy, oily, grounding nut milk, figs and oats. Be sure to take it out of the fridge a while before you eat it so it’s room temperature and Kate also recommends pouring in a little hot ginger tea to create a more porridge like consistency.

I am preparing to head off on retreat as I write this and this is the only thing I will eat tomorrow until I arrive in Portugal. A hearty nut milk smoothie would also do the trick. Eating in a moving vehicle such as a car, plane or train is contraindicated in any season in Ayurveda. The ‘mobile’ quality of travel disturbs our digestion and, if we do this frequently, it results in stomach acid, gas, bloating and, very often, constipation. If you must eat in these circumstances then try to come to the food very consciously - take a few deep breaths, relax the belly and throughly chew every mouthful, slowly. Try to choose the food which requires the least amount of effort (porridge, soup etc).

Serves 1

1/2 cup rolled oats

3 dried figs (cut in quarters)

1 tsp maple syrup

1/8 tsp ground cardamom

!/2 cup almond milk

Combine all the ingredients in a clean half pint glass jar, add the milk last. Put the lid on and shake to combine. Let the mixture soak at room temp for a few hours before eating or keep in fridge over night and take it with you the next day for breakfast.