Stop, for a moment, and let winter wrap you in its slowness. Sink into the gentle pace of sleeping trees and dusting snow. Pause to appreciate the little wonders and your own heartbeat. It’s okay to take things slow. 

When it comes to the speed of dining, the seasons each bring their own pace. Summer is fast and short, with just-grilled hamburgers or a salad tossed together from garden ingredients. Winter, on the other hand, is about slow and long. Winter foods are foods that have been roasted for hours, or a pot barely simmering on the back of the stove for an entire afternoon. They are dishes with lots of healing ingredients and spices, cooked at a pace to harness all of the goodness within. There’s nothing wrong with going slow. The ingredients available to us this time of year dictate the pace at which we move, too; woody medicinal mushrooms need to be warmed for long periods at a low temperature to offer up all of their healing polysaccharides; the firm and tannic flesh of quince melts into a fragrant sunset-colored softness if it’s allowed to stew for long enough; oats turn delightfully creamy if they’re allowed to soak even as you sleep.

Often, going slow means planning ahead. It means making a mental note of what’s in the fridge and needs to be eaten, of starting your dinner in the morning so that it’s ready by the onset of darkness, of moving through your time with both reflection and care. 

I was recently gifted a $6 thrift store crock pot and, my goodness, it’s my new favorite thing. I’m not sure why it’s taken me so long to realize the life-changing wonder of this magical contraption, but it has. The last few weeks have been filled with experiments; of chucking a few ingredients in and coming back, hours later, to see how they’ve transformed into delicious elixirs or delightful feasts. Having the ability to cook something so slowly and gently fits right in line with the messages I’ve been getting from nature lately: slow and soft, slower and softer. 

For this gorgeous breakfast, you’re going to need to plan a day in advance. Don’t worry, the work itself is minimal - mostly, you just chuck a few things together as you’re finishing up dishes or brushing your teeth. Let slow gentle heat transform your ingredients without you. Your patience will be rewarded with a breakfast that is hearty, soothing, and absolutely gorgeous. 

The day before you plan to eat these overnight oats, you’ll first brew a reishi and rose hip tea. This tea is soothing and cozy on its own, so be sure to make a little extra to sip in the evening. The high levels of vitamin C in the rose hips help your body absorb all of the goodness from the dried reishi slices. Many people even claim to feel a strong sense of happiness or relaxation when consuming this combination, as if a ray of light is gently probing through your body and encouraging healing of body and spirit. 

In the evening, you’ll mix some oats with a bit of the reishi tea and some milk or yogurt, then stick them in the fridge overnight to soften. Then you’ll throw some quinces in the crock pot before you go to bed. The transformation is incredible! Quince is not a tasty fruit to eat raw - it is hard, bitter, tannic, and pretty much flavorless. But as it cooks it releases the most intoxicating floral flavor and turns the color of sunrises. It’s the perfect treat to wake up to on a chilly winter morning!

I like to serve my oats cold and my quince compote hot, enjoying the diversity of temperatures on my tongue. You could also heat up your oats for a warm porridge or allow your quince compote to cool and each both chilled as a snack later in the day. It’s up to you! But whatever you choose, don’t rush it. Let winter set your pace. 

Reishi and Rose Hip Tea: 

Ingredients:

1/3 c. rose hips, removed from their stems and rinsed

2 slices reishi mushroom

4 c. water

Directions: 

1. Place all ingredients in a slow cooker and cook on low for 8 hours.

Long-Poached Vanilla Quince: 

Long, slow cooking brings out both the gorgeous orange color and rosy flavor in these woody, tough fruits. 

Ingredients:

2 1/2 lbs quince (about 3 medium)

5 c. water

3 c. sugar

juice of 1 lemon

1 vanilla bean

Directions:

1. Squeeze the juice from the lemon and add it and 1 c. water to a large bowl. 

2. Working one at a time, peel the quince with a vegetable peeler, then cut into quarters and remove the core. Slice each quarter into a few more slices, adding them to the bowl of water as you go. Repeat with the remaining quinces. 

3. Pour the remaining water into a small saucepan and mix in the sugar. Heat over medium heat until the sugar has dissolved. Pour the hot syrup into a slow cooker. Add the quinces. 

4. Add the quinces to the syrup, along with the vanilla bean. Cook on low for 8-10 hours, or overnight. 

Overnight Oats (recipe makes 2 servings): 

Ingredients:

1 c. old-fashioned or rolled oats

2 Tbs. honey

1/3 c. reishi tea

3/4 c. milk or yogurt of choice

2 Tbs. protein powder, optional 

1/2 tsp. almond extract

dash of grated nutmeg

Directions: 

1. Mix everything together and let sit in the fridge overnight. Eat cool or warm. 

The oats are deliciously creamy and tangy, and the quince’s rich floral flavor is like nothing else! It’s a bit apple-ey, with a strong perfume. It’s fun to watch the overnight transition of hard, white, and tannic to soft and pink and incredible! 

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