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.
doctor.sethi on Instagram
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
- 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
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
Ingredients
Directions
I want to try this. I'm going to mix everything in a bowl before pouring it into the silicone molds. I'll probably try it without the lemon the first time and see how it goes.
Brew hibiscus tea with loose organic hibiscus
Take a few blackberries and smash them with the back of a fork. (I would strain out the seeds.)
Add the hibiscus tea to large silicone ice cube molds
Add some honey to the molds.
Squeeze some fresh lemon juice in each mold, if tolerated.
Place in the freezer.
When the cubes are frozen, drop one into a glass or jar of water. Salt the rim and enjoy.
From the Long Covid Dietician on Instagram (5/26/26)
