Blueberry Oats

 

INGREDIENTS

▪️1/3 cup maple syrup
▪️2 tbsp coconut oil
▪️1/3 cup peanut butter
▪️1 cup oats
▪️1 cup oat flour
▪️1 cup blueberries
▪️1/4 cup water

METHOD

▪️Grease or line a loaf tin
▪️Over medium heat, add the blueberries and water to the pan.
▪️Bring to boil on medium high and then turn down heat to medium low to allow to simmer for 5-7 minutes. Stir every few minutes and slightly mash the berries.
▪️In a bowl mix all the remaining ingredients together. The mixture should hold together. If too dry slowly add more peanut butter. If too wet, add more oat flour slowly.
▪️Reserve about a 1/4 cup of the mixture (for the topping)
▪️Pour the remaining mixture into a loaf tin and use your fingers to really press it together.
▪️Pour over the raspberry mixture, spread evenly.
▪️Crumble on the remaining oat mixture
▪️Refrigerate until set

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Cleaning Produce with Baking Soda

 

• Maximum Clean: Baking soda has been shown to remove up to 99% of pesticide residue.

• Superior Science: This simple pantry staple is significantly more effective at removing chemicals compared to using just vinegar or water.

• Easy Application: A quick soak can transform your “healthy” snack into a truly clean one.

How to do it at home:

1. Fill a large bowl with cool water.

2. Add about 1 teaspoon of baking soda for every 2 cups of water.

3. Let your fruit soak for 12 to 15 minutes.

4. Rinse thoroughly under tap water and enjoy!

Frozen Blueberry Dessert

 

1 cup frozen blueberries

2 Tbsp chia seeds

2 Tbsp plain yogurt

1 tsp raw honey (or sub with monk fruit)

3/4 cup coconut milk

Place blueberries in a bowl and mash them with a fork.

Stir in chia seeds, yogurt, honey, and coconut milk.

Cover and refrigerate overnight or for a minimum of four hours.

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Granola

 

INGREDIENTS

▪️2 cups oats, GF if necessary
▪️1/2 cup nuts
▪️1/4 cup coconut oil, melted
▪️1/4 cup maple syrup
▪️1 tbsp chia seeds
▪️2 tbsp pumpkin seeds

METHOD

▪️Preheat 160c
▪️In a prepared baking tray, mix all the ingredients together
▪️Flatten to an even layer and press down so it sticks together
▪️Bake for 18-22 minutes until golden

DoctorBowl on Instagram 6/8/26

Homemade A2 Cream Cheese

 

- 4 cups Alexandre A2/A2 Organic 4% Whole Milk
- 2 Tbsp lemon juice
- 1/4 tsp sea salt
- Optional: 1 tablespoon Alexandre A2/A2 Organic 100% Grass-Fed Whole Probiotic Kefir (for a thinner texture)

1. Pour 4 cups of Alexandre A2/A2 Organic 4% Whole Milk into a medium saucepan. Heat over medium heat until the temperature reaches 185–195°F (just below boiling), stirring occasionally to prevent scorching.

2. Remove from heat and slowly stir in 2 tablespoons of lemon juice. Gently mix and let sit undisturbed for 10 minutes while the milk curdles.

3. Line a fine mesh strainer with cheesecloth or a thin dish towel and place it over a large bowl. Pour in the curdled mixture and let it drain for 1–2 hours, depending on your preferred thickness.

4 . Transfer the drained curds to a food processor or blender. Add 1/4 teaspoon of sea salt and blend until smooth and creamy. If needed, add a splash of the reserved whey or a bit of kefir to loosen the texture.

5. Scoop into an airtight container and refrigerate. The cream cheese will firm up slightly as it chills. Best used within 7 days.

https://alexandrefamilyfarm.com/blogs/recipes/homemade-cream-cheese-bagels?_pos=5&_sid=d0bd6cfc7&_ss=r

Savory Oats ****

 Made this on 7/20/14.  I can't have spinach right now so I tried it with swiss chard.  I just started adding fiber back into my diet, and this felt very heavy.  I used thick-cut rolled oats, and felt like they were too thick and stiff.  I added some water but lost some flavor in doing so.  I ate it, it was a filling meal, but I didn't love it the way I used to.  Maybe it's the chard or maybe my tastes have just changed.  I had another serving, and got a headache afterwards.  It also felt like a brick in my stomach, so heavy.  If I made it again, I would use regular oats instead of thick-cut, and I would use less oats and more greens.

2 cups water
1 cup rolled oats
1 cup baby spinach, packed [Sub with swiss chard?]
2 Tbsp nutritional yeast
Sea salt



In a medium saucepan, combine water and rolled oats.  Turn  heat to high and bring to a boil.  Reduce heat to low, and cook, stirring frequently, for about 5 minutes.

Turn off heat, stir in spinach, and stir until spinach has wilted.  Stir in nutritional yeast, and season to taste with sea salt.

Makes 2 servings

 

Savory Oats with Yogurt and Swiss Chard

 

Ingredients

• 1 C. Water
• ½ C. Quick-Cooking Steel Cut Oats
• 2 tsp. Nancy’s Organic Butter
• 2 Scallions, sliced
• ½ Bunch Swiss Chard, coarsely chopped
• Salt and Pepper, to taste
• ½ C. Nancy’s Organic Whole Milk Yogurt
• Gomasio (Sesame Salt) and Toasted Pumpkin Seeds, for garnish

 

Directions

1. 1. According to package directions, boil the water and stir in the oatmeal. Reduce the heat. Stir and cook for 2-3 minutes, until thickened.
   2. Meanwhile, melt the butter in a sauté pan over medium heat. Add the sliced green onion and sauté until vibrant.
   3. Add the swiss chard and sauté until just softened.
   4. Add the cooked oats into the sauté pan and toss to incorporate.
   5. Spoon the yogurt into the bottom of a serving bowl and spoon the cooked mixture on top.
   6. Garnish with gomasio and pumpkin seeds as desired.