Dreamy Creamy Oatmeal

Serves 4


Sometimes there’s nothing better than a warm bowl of oatmeal in the morning.  There are a million different way to dress up oatmeal, but this is an easy and delicious way.  It’s also one of my favorite.

Steel cut oats are superior in that they are more “whole” or less processed than quicker cooking rolled oats.  Oats are incredible blood sugar stabilizers.  They are a good source of complex carbs and soluble fiber and do well to lower cholesterol, regulate the thyroid and soothe the digestive system.  My sister, who is studying to become an herbalist, would be proud of this next tidbit of oat info :  oats are the one adaptogen grain, which means they improve resistance to stress and support a healthy state of balance.  (See Rebecca Wood’s, The New Whole Foods Encyclopedia for more info.)

Oh, and regular organic milk works beautifully in this recipe, too.

You’ll need:

1 C steel cut oats, soaked overnight in 2 cups water and 1 T lemon juice

1 C coconut milk

¼ C dried fruit, raisins or cranberries or cherries or blueberries, etc

1 T ground flaxseeds or chia seeds

1-2 T maple syrup

¼ t ground cinnamon

1/4 t ground cardamom

1/8 t fresh nutmeg

1 t vanilla extract (optional)

¼ C chopped nuts, walnuts or pecans or almonds or pistachios

a handful of pepitas

To make:

1.  Place oats with soaking water, coconut milk, dried fruit and spices in a small sauce pan, bring to a boil then reduce heat to low and simmer partially covered until oats are tender and oatmeal looks creamy, about 20-30min.

2.  When oatmeal is creamy, stir in flaxseeds or chia seeds and vanilla if using.

3. Dress each serving individually, placing ½ cup of oatmeal in a bowl and top with nuts, a dash of cinnamon and 1t maple syrup.

4. Enjoy!

Note:  For variations, use fresh fruit such as bananas or berries instead of dried fruit.  Add 1T almond or cashew butter.  There are no limits to how you can play with oatmeal!

Banana Coconut Smoothie

Serves 4



Smoothies are a delicious way to get some nutrients in a hurry.  They work with fresh fruit, dried fruit, veggies, dairy and non-dairy milks.  They’re wonderful for kids, too.  I’ve always loved smoothies but only really started making them (religiously) a couple of years ago for one of my clients during chemo treatments. They worked like a charm when the appetite waned!


Coconut milk is not only delicious, it is incredibly nutritious.  Coconut milk and oil contain lauric acid (which is also present in Mother’s milk) and has anti-viral and anti-bacterial properties.  Coconut contains saturated fat but it is assimilated into the body better because it is veggie derived.  Saturated fats feed the brain and are necessary for hormone production.  They deliver calcium to our bones, actually protect our cardiovascular health and are important for our immunity.  I know that’s not what we grew up believing but it’s true!  (Check out Weston A. Price for more info on fats.) 


I practically lived on these for most of my pregnancy (and one with a cacao variation).  They’re also great for kids! 


You’ll need:
2-3 Medjool dates
1 C coconut milk
1 C coconut water (or plain water works well, too)
2-3 ripe bananas
1 T ground flax seeds
1 T almond butter
1 T coconut oil
1 t vanilla extract
6 ice cubes
ground cinnamon, optional (for garnish)

To make:

1. Add dates and coconut milk to blender and blend thoroughly to break up dates as much as possible.
2. Add the rest of the ingredients and blend well.  For a thicker consistency, add more ice.
3. Serve with a pinch of cinnamon on top.
4. Enjoy!