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As we slide into fall, refreshingly tart fruits, like raspberries, can carry on the hint of high summer—a good thing when you can still find them kicking around come early October. At the newly opened Caviar & Bananas in Midtown, chef Joe Denomme is using them as a garnish on the all-day café and wine bar’s turmeric milk overnight oats. The oats are not cooked but, rather, soaked, ensuring that they retain their nutrients.
“This is almost a play on muesli, but we warm up the liquid a little to help the milk soak in to the oats,” Denomme says. “From a health perspective, it’s as whole grain as you can get, which helps your body absorb the fiber,” he adds. The toppings might change as the weather cools, but, for now, raspberries offer a glittering finish.
Courtesy of chef Joe Denomme. Makes 4 servings.
1 quart almond milk
½ cup fresh ginger, peeled and minced
½ cup fresh turmeric, peeled and minced
1/8 teaspoon black pepper
3 tablespoons coconut oil
¾ cup honey
2 tablespoons chia seeds
1 quart oats
In a saucepot, combine almond milk, minced ginger, minced turmeric, and black pepper. Bring mixture to a boil; then, lower the heat. Let return to a boil; then, lower again. Bring to a boil one last time; then, remove from heat. Strain through a fine-mesh strainer or cheesecloth into a large bowl. Mix in the coconut oil, honey, and chia seeds, and stir to combine. Add in the oats, and stir well. Once combined, cover and refrigerate overnight. Will keep covered for four days.
Makes enough for 1 serving.
1 8-ounce portion Turmeric Milk Overnight Oats
1 teaspoon chia seeds
2 tablespoons pistachios, roasted and chopped
Place the Overnight Oats in a serving bowl. On the left, line up 8 raspberries on top of the oats. Next to the raspberries, in a thin line, sprinkle the chia seeds; then, on the right, sprinkle the pistachios. Serve immediately.
2031 Broadway, 615-340-9005; caviarandbananas.com