Glad to hear others that love green smoothies, too! We've been doing them with kale most recently, and I just bought a huge bag of spinach to try out some new flavors. I'd love to expand into some other greens, too, but these are the ones we like the best so far.

Nola, I think it is good enough, or at least close, to cook your oatmeal very slowly in a crockpot, as long as you have something acidic in there. Another option to make sure that it's done correctly is to put it to soak in the pot in the morning, but don't turn it on. Then just give it a stir and turn it on before you go to bed that night.

As for tortillas, I do make my own most of the time, using the soaking recipe in my Sue Gregg cookbook. The first day they are wonderfully soft. After that, they do crack a little bit and I want to experiment to figure out how to avoid that.

When I buy them, I buy the sprouted ones by Healthy Way, I believe, from Costco, and I usually freeze some of them. I find these ones to be quite soft and not break too easily, even after freezing. Giving them a quick fry in olive oil softens them nicely, too. I also sometimes buy Food for Life's (Ezekiel bread maker's) sprouted corn tortillas. They do break, but it also helps to briefly fry them, and they're nice for taco style meals, rather than burritos.

I meant spurts not spirts. I still think they need to put spell check on blog posts.

Glad your back!

Cheers!
Kristen

Thank you for sharing your baked oatmeal recipe I am going to try that. Do you know if cooking oatmeal in the crockpot can still be soaked? I am still figuring out the soaking thing. Maybe the act of having it cook slowly in the crockpot soaks it somehow.