Day 355: Savory Oatmeal with sautéed kale and a soft boiled egg. Nice and simple. The complexity comes from the broth I cooked the groats in. A vegetable stock with all the usual suspects, carrot, celery, onion, mushroom stalks, bay leaves and peppercorns.. then I throw in 2 prunes or sometimes some dried apple rings (depends on what I have in the pantry), a ton of garlic and 4 thumbs of fresh turmeric root. This has a wide varied of nutrients, it’s soothing for your system and has a well rounded flavor. A solid base for anything or can be sipped on its own when you need nutrients but just don’t really feel like doing a whole thing. I keep some frozen most of the time but I do make a batch every 2 weeks or so with the scraps from that weeks cooking - so it does differ a little here and there.. leek tops, skins from a butternut squash, herbs that are on their way out... If the idea of scraps gacks you out - know that all your favorite restaurants and creating gold with their scraps and you totally love it.