How to Make a VEGAN Pudding Parfait | Interview and Cooking with Christine Waltermyer
2035 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
To register for the FREE Healthy Meal Prep Summit: https://bit.ly/3jRi11D
Christine Waltermyer is the founder and owner of the Natural Kitchen Cooking School. Christine is a chef, transformational teacher and published author who specializes in whole food cooking.
Christine has appeared on Ebru TV's Daily Connection show as a regularly featured chef. Her personal chef clients have included Grammy award-winning A-list celebrities, professional athletes and busy moms and families.
Christine has been a consultant and recipe developer for Dr. Joel Fuhrman's book, Super Immunity, and Dr. Neal Barnard's book, Power Foods for the Brain.
Rainbow Slaw
Serves 4
Ingredients:
1 cup shredded red cabbage
1 cup shredded green cabbage
1 cup yellow summer squash
1 cup thinly sliced red radishes
1 cup thinly sliced celery
1
cup matchstick carrots
1 cup sliced apples
½ cup dried cherries or cranberries (apple juice sweetened)
Mix all salad ingredients together and toss with dressing. Rub the dressing into the salad with your hands. You can let this sit for 1 to 2 hours before serving to help it marinate and break down a bit.
Orange Dulse Dressing: (makes 1 ½ cups)
Ingredients:
½ cup fresh orange juice
Optional: 2 teaspoons prepared mustard
2 tablespoons apple cider vinegar
2 teaspoons dulse flakes
Instructions:
Combine all the ingredients in a glass jar and shake well
.
Vanilla Chia Pudding with Stewed Blueberries & Cantaloupe
Makes Enough to Fill 3 small mason jars
2 cups unsweetened vanilla almond milk
½ cup chia seeds
1 teaspoon vanilla extract
½ cup chopped pitted medjool dates
½ pint fresh blueberries
¼ cantaloupe, cut into ribbons
Coconut chips for sprinkling
Fresh mint leaves
Pour almond milk, chia seeds, vanilla extract and 3 tablespoons of the chopped dates into a medium-size mixing bowl. Whisk to combine. Cover the bowl with plastic wrap and refrigerate for 6 hours or overnight.
Place the blueberries and remaining chopped dates in a small saucepan. Heat over medium heat until the berries begin to bubble. Reduce the heat to simmer and leave to cook for 15 minutes.
Take the berries off the heat and pour into a bowl. Let them come to room temperature, then cover with plastic wrap and refrigerate until ready to use.
Spoon chia pudding and stewed berries in alternating layers into three mason jars. Top with cantaloupe ribbons, coconut chips and fresh mint.