summer
mixed berry couscous surprise
• Makes 5 to 6 servings
This is probably the most kid-friendly dish in the cookbook, and adults will love it, too! It’s a great alternative to breakfast cereal, or you could even serve it as a dessert if you add a bit of maple syrup.
2 cups whole-wheat couscous
11⁄2 cups apple juice
1 cup filtered water
1 tablespoon fresh mint, chopped finely
1 cup strawberries, washed and sliced
1⁄2 cup raspberries, washed
1⁄2 cup blueberries, washed
1-2 teaspoons cinnamon
Fresh mint leaves, to garnish
Place couscous in a bowl. Mix together apple juice and water in a saucepan and bring to a boil. Pour liquid over couscous. Cover bowl with a towel or sushi mat and leave for about five minutes, or until all the liquid is absorbed. Fluff couscous with a fork, then gently stir in mint, berries, and cinnamon. Toss gently. Place in bowls and garnish with mint leaves.
nectarine cobbler smoothie
• Makes 1 smoothie
You’ll be surprised how much this smoothie tastes like a cobbler in a cup—so delicious!
1 large nectarine, pit removed and chopped
1 container (6 ounces) plain soy yogurt, unsweetened
2 tablespoons maple syrup
4 ice cubes
Dash cinnamon, plus more for garnish
Combine all ingredients in a blender and blend until smooth and no lumps remain, about two to three minutes. Serve immediately. Garnish with a dash of cinnamon.
blissful suggestion
Alternatively, instead of a nectarine, you may use a large peach.
strawberry shortcake smoothie
• Makes 2 smoothies
Strawberry shortcake has always been one of my favorite desserts. This smoothie gives me the taste of shortcake without all the carbs and calories. The best smoothies are made with frozen bananas, but if you don’t have any frozen, add 1⁄3 cup ice.
2 cups unsweetened rice or almond milk
1 frozen banana (or 1 banana and 1⁄3 cup ice)
1⁄2 cup frozen or fresh strawberries
2 dashes cinnamon
1 tablespoon rice protein powder (optional)
Blend all ingredients until smooth and no lumps remain, about two minutes. Serve immediately.
strawberry shortcake smoothie
sweet polenta porridge
• Makes 3 to 4 servings
This is a new take on breakfast cereal. It’s perfect for summer when you want a breakfast that is quick cooking yet nutritious and delicious. The kids will love it!
3 cups filtered water
1 cup yellow polenta, washed
2 pinches sea salt
1⁄3 cup unsweetened rice or almond milk
2 tablespoons raisins (optional)
Dash cinnamon
1 tablespoon sweetener, more or less to taste
1⁄2 cup walnuts, chopped and toasted (page 24)
Bring water and polenta to a boil in medium saucepan with sea salt. Simmer, whisking frequently for about 10 minutes, while polenta gets thick and creamy. Stir in milk, raisins, cinnamon, and sweetener to polenta. Whisk over low flame for a few minutes to incorporate the ingredients.
Pour into bowls immediately and sprinkle walnuts over porridge. Serve hot.