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July: Blueberries


These small, delicious berries are so good for us! Just as is true with other berries, blueberries are a terrific source of antioxidants. They're also full of fiber and potassium. Frozen berries are just as nutritious as fresh berries, and you can enjoy them year-round! Try having them with your breakfast, in a salad, or on their own.

Blueberry Bam-cakes (yields 12-15 pancakes)

Blueberry Bam-cakes

1 cup oat flour (you can make your own from whole oats in a Vitamix)
1 cup whole wheat, spelt, or almond flour
1 Tablespoon baking powder
2 Tablespoons ground flaxseed meal
1 3/4 cups almond, soy, or hemp milk
2 Tablespoons unsweetened applesauce
2 Tablespoons maple syrup
1 cup blueberries

Child: Combine the flours, baking powder, and flax meal in a large bowl and the wet ingredients in another. Slowly pour in the wet ingredients, stirring until the dry mix is thoroughly moistened.
Adult: Fold in the blueberries and then ladle the mix onto the skillet, cooking until both sides are golden brown.

Purple Power OatsPurple Power Oats

1 cup rolled oats (not the quick-cooking kind)
1 1/2 cups water
1 cup plant-based milk of choice (i.e. almond, cashew, hemp, etc.)
1 cup fresh or frozen blueberries
2 tablespoons chia seeds
2 tablespoons pure maple syrup
Pinch salt
2 teaspoons vanilla extract
Optional toppings: additional maple syrup, cinnamon, nutmeg, nuts, banana

Cook oats along with the water, plant-based milk, blueberries, chia seeds, and maple syrup to over medium heat (stirring occasionally) until the mixture comes to a boil. Reduce heat and let cook for about five more minutes, or until the oats have thickened and turned purple. Remove from heat and stir in the vanilla extract. Scoop into bowls and let your child add on any optional toppings.