Quick Banana Breakfast To Go

Have been getting back to some streamlined nutritarian recipes and this one is taken right from the pages of Eat To Live, by Joel Fuhrman, M.D.

Quick Banana Breakfast To Go

Serves 1

1 cup fresh or frozen blueberries (I used 1/2 cup)

1 banana sliced

1/4 cup old-fashioned rolled oats

1/4 cup pomegranate juice (I used cranberry)

1 Tablespoon chopped Walnuts

1/2 Tablespoon raw sunflower seeds

1 Tablespoon dried currants (optional - I used raisins)

Combine all ingredients in microwave -proof bowl.  Heat in microwave for 3 minutes.

Can be eaten hot or cold.

YUMMERS!

Chocaberry sorbet

Every need a little  dessert?   You might like this one...

1/2 cup frozen mixed berries
1 heaping tsp. of unsweetened **cocoa powder
1-2 packets of dry sweetener
just a splash of Almond milk

Place all the ingredients in a blender and start to pulse.  I use a Ninja blender and have to start and stop and tap this container several times to make sure the frozen fruit stays down in the blade area.  If you have to add more milk be careful you don't end up with a 'smoothie' instead of a thicker sorbet.  It takes some practice and patience but I've got it down to a nice 'soft serve' texture.

YUMMERS!

**cocoa powder contains caffeine.  So, if you are like me and need to watch your caffeine intake before bedtime, try this dessert in the early afternoon instead of right before hitting the rack.

Roasted vegetables

Here's what it all looks like before roasting.

Sometimes a meal can be as easy as roasting some veggies.  Preheat oven to 375 and start cleaning and slicing & chopping your favorite vegetables.  If you want to add a potato to the mix, (sweet or russet, Yukon or red --all are good) scrub clean, slice into wedges (skin on) and cook potato first for about 15 minutes before putting the other veggies into the oven.

I spritzed the veggies with a bit of butter spray.  If you use oil, a teaspoon is plenty or even some vegetable broth, just enough to moisten the vegetables.  Toss them all in a baggie with your favorite salt-free seasonings.  I topped the raw veggies with some nutritional yeast and chili pepper.

I roasted these in two separate pans so I could switch them out as needed and remove one if one batch is cooking faster than the other.

This batch took approx. 30 minutes to roast.  The cauliflower and mushrooms cooked quicker.  The green bell peppers and onion have more water content so I like to keep them separate.

I've also roasted asparagus, fresh broccoli, red & yellow bell pepper along with these you see pictured. Everyone has their favorites.  Eat yours!

A little dish of my 'cheesy sauce' to dip these vegetables (or maybe a nice homemade salsa) and I've got the perfect lunch or dinner.   Yummers!

Cheesy Sauce

From the Cookbook Fresh from the Vegan Slow Cooker by

Robin Robertson

**Cheesy Sauce

1 c. cashews, soaked for 4 hours and drained
1/2 c. nutritional yeast
1 t. Dijon mustard
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
1/2 t. vegetable broth powder (recipe here)
1/2 t. salt
1 cup water or unsweetened almond milk
2 T. fresh lemon juice

Combine all of the ingredients in a food processor or high-speed blender and process until smooth.

Jeff and I have used this sauce on our veggie burgers in place of the veggie cheese slices, we drizzle a small amount over steamed broccoli and string beans, and the best yet is 1/4 c. of sauce over your favorite whole grain pasta with fresh ground pepper.  This sauce is also the perfect dip for carrots, celery and fresh red bell pepper strips.   Mmmm, good!

Yummers!

** I've copied the recipe exactly as is printed in the cookbook.  .