Apple Oatmeal Crumble

Oat groats are the whole oat kernel when it comes off the plant. Eating grains in their whole intact form is the most nutritious way to eat them.  And oats, in particular, are one of the best foods for restoring a healthy gut. (This is a great interview with Dr. Richard Matthews about this.)  And Dr. Tom O’Bryan, who specializes in gut health, says that the pectin in cooked apple skins is more biovailable then raw and is really good to heal the gut. (Video interview with Dr. Tom O’Bryan)  He recommends eating a tablespoon of cooked apple 3 times a day. I figure I’ll get it done in one shot with breakfast. It’s a great way to sweeten up the oats.  Feel free to add a tablespoon or two of chopped nuts or sprinkle on some flax meal.

Watch my video on how to make this here.



1/3 cup oat groats that have been soaked over night (Sprout them another day and they are even better!)

1 cup water

1 large apple chopped

1/2 cup cranberries (optional)

1 1/2 t cinnamon

1/4 t cardmom

2 T rolled oats (optional for creaminess) 

1 t honey (optional)


Soak oat groats over night for quicker cooking.  In the morning, rinse the groats and place them in a sauce pan, add a cup of water, cover, turn on burner to high and bring to a boil.  When it comes to a boil, lower heat to simmer, add cranberries and apple. Cover and cook 15 minutes. Stir in  spices and rolled oats if using and let it set for 15 or 20 minutes.  Add a little honey for sweetness.

Figgy Oat Bars

After being on an elimination diet for a year I learned to be totally satisfied with fruit for dessert. However, when my fig tree produced an over abundance I wanted to try making some kind of dessert. I took a Banana Oat Bar recipe that I have and used figs instead of bananas, left out the nuts and dates and it worked great! 







25 figs, trimmed (leave on skin)

1/4 cup of red flame grapes (For extra moisture and sweet. I had an abundance of them as well.)

2 cups rolled oats

1 t baking soda

1 t cinnamon

1 T apple cider vinegar


Blend figs, grapes, and vinegar in a high-powered blender until smooth. The seeds in the figs make this very thick. Place oats, baking soda and cinnamon in a large bowl and mix well. Pour pureed fruit over oats and mix so that all the oats are moistened. Transfer batter to an 8 X 8 cake pan and bake at 350 for 15 – 17 minutes. Cool before cutting. 


Cranberry Relish Salad

From Whole Food American Favorites

This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates.  Cut down on the walnuts if you need to cut back on the fat.

1 medium Fuji apple

1 cup raw cranberries

8 small pitted dates

1/4 cup walnuts

Chop all ingredients in a food processor to a relish consistency.

Banana Oatmeal Chocolate Chip Cookie

Banana Oatmeal Chocolate Chip CookiesThis banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious! 




3 ripe bananas, peeled
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins

Preheat oven to 350 F.

Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.

To make these gluten free, blend 1/2 cup oats with bananas and dates.

Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.

Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.

Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.

Bake 15–18 minutes.

“I made the Banana Oatmeal cookies and was surprised how good they are.  I used all oatmeal and made them in the food processor.  Great way to use ripe bananas.  Thanks for the recipe!”  Barbara, St. George

Lemon Cashew Cookie

These lemon cookies are simple to make and simply delicious!

3/4 cup rolled oatsLemon Cookies
1/2 cup millet, ground to flour (in coffee grinder)
1 cup raw cashews
20–25 small pitted dates (about 1 cup)
1/2 teaspoon baking soda
1 tablespoon lemon zest & 3 tablespoons juice
1 teaspoon vanilla

Preheat the oven at 350 F. Grind oats, millet flour, cashews, and dates in a food processor to coarse crumble. Sprinkle in baking soda and add lemon zest, juice, and vanilla. Process until sticky. Use a cookie scoop or round tablespoon to scoop out dough. Form in a ball with hands, and mash to a cookie shape. Place on a cookie sheet and bake for 12 minutes.


Use 1 1/2 cups rolled oats in place of using both oats and millet.

Use 1/3 cup shredded coconut in place of 1/3 cup cashews. Add a tablespoon or two of water at the end if dough is too dry and won’t hold together.

Banana Bread Cookies

ThesBanana Bread Muffin Bitese delicious Banana Bread Cookies are so healthy they are great for breakfast on the go.  It’s a great way to use up your ripe bananas.

Recipe from Whole Food American Favorites






25 small pitted dates

1 cup rolled oats*

1 cup raw pecans or walnuts

1 very ripe banana

1 t vanilla

1/4 t nutmeg

1 t cinnamon

1 T apple cider vinegar

1 t baking soda


Soak dates in 1/2 cup water for at least 4 hours. Add oats, nuts, banana, vanilla, spices, and dates, including soak water, to food processor. Grind to a chunky dough. In a small bowl, mix together vinegar and baking soda. Add to dough and process a few more seconds to mix. Scoop out dough, place on a cookie sheet lined with parchment paper, and bake at 350 for 15 minutes.

*If the dough is too moist, add more oats to reach desired consistency. 

Vegan Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip MuffinsThese vegan pumpkin muffins with chocolate chips are decadent enough for a Halloween treat and healthy enough for breakfast. And they just happen to be gluten-free as well.

Servings: 10 muffins

1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 1/2 cups canned pumpkin
1/2 cup raw pecans
1 cup oats
1/2 cup millet flour (1/3 cup whole millet ground)
2 tablespoons dark brown sugar (optional for extra sweet)
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons baking powder
1 teaspoons baking soda
1 tablespoons apple cider vinegar
1 teaspoon vanilla
1/3 cup mini chocolate chips

Grind dates, water from soaking, pumpkin, and pecans in a food processor. Add oats, millet flour, sugar, spices, baking powder, baking soda, vinegar, and vanilla. Process to a dough-like consistency. Mix in chocolate chips. Fill muffin tins and bake for 15 to 17 minutes.

Blueberry Muffins

Blueberry Muffins

Adapted from a recipe by Cathy Fisher that was posted on the Forks Over Knives web site.Blueberry Muffins

1 cup pitted dates soaked in 1 1/4 cups water

1 1/2 cups rolled oats, divided

3/4 cup millet

2 t cardamom powder

2 t baking powder

1/3 cup walnuts or pecans

1 T apple cider vinegar

1 t vanilla

zest from one lemon

1 cup frozen blueberries

1/4 cup chopped walnuts or pecans (optional)


Grind millet and ½ cup oats in blender or coffee grinder to coarse flour.  Transfer to mixing bowl and add cardamom and baking powder. Mix well. Blend dates and soak water, 1/3 cup nuts, vinegar and vanilla until smooth. Add to dry ingredients. Add remaining cup of oats and lemon zest. Mix well. Fold in blueberries and chopped nuts if using. Fill muffin cups and bake at 350 for 25 minutes.

The Green Navel

When navel oranges are in peak season, I love to make this delicious, high-nutrient green smoothie. It’s such a great way to start your day! Green leafy vegetables cleanse, detoxify, and repair damaged cells in your body. Get them in your diet as much as you can for optimal health.

1/2 cup ice waterGreen Navel Smoothie

4 small pitted dates

1 T walnuts or hemp seeds

2 medium navel oranges*

Green leafy vegetables – as much as you can take!  (My favorite combination is a handful of “Power Greens” from Costco and a handful of baby spinach)

Blend until creamy smooth.

*Peel just the outside orange part of the skin with a knife to preserve the white flesh which is very high in vitamin C. Vitamin C is an anti-oxidant and anti-oxidants mean anti-aging!


Berry Blast Green Smoothie

1/2 cup water
1 Tbsp flax seed 
3 – 4 pitted dates – more if needed for sweetness
1 orange or 1 cup mango
A big handful of greens; spinach, kale, collards, bok choy etc. (the more the better!)
1 cup frozen blue berries
1 cup frozen mixed berries
Blend everything in a high powered blender until smooth.
Spinach and bok choy are mild greens and are preferred by most smoothie drinkers. Kale and Collards, which are very high in anti-cancer phyto-chemicals and a great source of calcium, are much stronger and will make your smoothie bitter if too much is added. Start with just one small leaf and work your way up. If desired, use different fruits. The darker the color, the more anti-oxidants and the easier it is to cover up that green color which can be very unappealing to your novice smoothie drinker. 

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