Blissful Bites (7 page)

1 package Mori-Nu silken tofu

1 lemon, zested and juiced

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tablespoon vanilla flavoring

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cup maple syrup, or more to taste

1 tablespoon raw almond butter

1 tablespoon unsweetened applesauce

1 tablespoon arrowroot

Blend all ingredients in a blender until well combined. Refrigerate up to five days.

pineapple cornbread muffins

• Makes 1 dozen
•
Fan Fave

I seriously could eat cornbread every day. I love it that much. This is a wheat-free breakfast cornbread muffin that is to die for when topped with Earth Balance and served with a cup of Earl Grey tea.

Oil spray, for pan

1
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cups cornmeal

1 cup barley flour (or other whole-grain flour)

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teaspoon sea salt

Dash cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

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cup unsweetened applesauce

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cup unsweetened rice, almond, or soy milk

1 teaspoon apple cider vinegar

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cup maple syrup

1 can (14 ounces) crushed pineapple in its own juice (or pineapple chunks)

Preheat oven to 350 degrees F. Spray muffin tin with oil or line with cupcake liners. Mix together dry ingredients in a large bowl. In separate bowl, whisk together the wet ingredients, then fold in pineapple. Add wet ingredients to dry ingredients and mix until well combined. Spoon into muffin tin until almost full. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let sit for five minutes then transfer to cooling rack.

nectarine cobbler smoothie

• 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

1
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cups apple juice

1 cup filtered water

1 tablespoon fresh mint, chopped finely

1 cup strawberries, washed and sliced

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cup raspberries, washed

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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.

• 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.
 

• 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
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cup ice.

2 cups unsweetened rice or almond milk

1 frozen banana (or 1 banana and
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cup ice)

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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

• Makes 3 to 4 servings