Berry Bliss Parfait Recipe | Vision Fitness & Wellness
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Berry Bliss Parfait

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This is a delicious superfood filled, raw, vegan, paleo-friendly recipe that will satisfy anyone you love!

Crumble Topping:

note: t= teaspoon, T=tablespoon, C=cup

  • 1 C walnuts (or any mixed such as brazil nuts + macadamia nuts)
  • 1/2 C pitted, packed dates
  • 1/2 C shredded coconut
  • 1/3 C ground raw oat or regular oats
  • 1/2 t pure vanilla extract
  • Pinch of pink Himalayan salt
  • 1-2 t water

Directions:

  1. In a food processor, grind all ingredients together into a crumbly, yet moist texture.
  2. If you want the mixture to press together a bit better, add 1-2 t of water.
  3. Transfer to a bowl and make the filling.

Filling:

  • 2/3 C blueberries
  • 1 T Philosophie Berry Bliss powder
  • 3-4 dates, pitted (or 1/2 banana)
  • 1-2 t lemon juice
  • 4 C strawberries and/or raspberries
  • 1/2 C pomegranate and/or goji berries (soaked for 30 min)

Directions:

  1. Blend the first ingredients in a food processor.
  2. Transfer to a bowl and fold in the 4 C fruit.

Whipped Cream:

This whipped cream thickens quickly when spread in a large flat dish and is perfect for filling!

  • 3/4 C cashews
  • 1/3- 1/2 C water
  • 2 T Philosophie Berry Bliss Honey (or regular honey/agave)
  • 1 1/2 t lemon juice
  • 1 1/2 t vanilla
  • 3 drops stevia
  • 1/4 cup melted coconut oil

Directions:

  1. Blend all but the coconut oil until smooth + creamy.
  2. Add the oil and blend to incorporate.
  3. Pour the mixture into an 8-8″ pan (to create a thin layer and thicken faster) and chill at least 6 hours.

NUT-FREE Whipped Cream:

  • 1 C packed young coconut pulp or 3/4 C coconut butter
  • 2/3 – 3/4 C coconut water* Depending on how thick you like it.
  • 3-4 drops stevia
  • 8 drops vanilla essence (or pure vanilla extract, to taste)
  • 1/2 t lemon juice

Blend all ingredients until smooth in a blender.

Grab a glass and begin layering! Start with the fruit filling first at the bottom, then whipped cream, then the crumble and repeat, ending with whipped cream at the top + adding strawberries + goji berries on top! Be creative + have FUN!

Vision Contributor:

Sophie Jaffe is a certified Raw Food Nutritionist and Raw Food Chef. She’s a member of the Yoga Alliance as an advanced teacher, is certified by the National Academy of Sports Medicine as a personal trainer and is a mother of two.

Sophie’s personalized detox cleanses and Superfood products have helped many. Delicious recipes and her supportive hands on approach make transformation simple and accessible. Learn more at: http://www.thephilosophie.com.

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Vision Recipe of the Week

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Breakfast champion dishes that will allow you to nourish and go.

Easy Baked Beans
For you sporty sisters who dig a more savory dish, this recipe will be right up your alley. This one sure beats the store bought variety, and if we may say so, is far more delicious. The beauty of this recipe is you can whip it up in a flash. We like to cook a big batch the night before, heat it up in the morning and go. It is also works great for those nights where you have no dinner plans, and want to work with what you’ve got in the pantry.

 

Smoky-Chipotle-Baked-Beans-2

Overnight Oats
Overnight oats are becoming a go-to breakfast staple for the busy sporty sister. Not only is it 100% healthy, you can prepare it the night before, store it in a cute jar in the fridge overnight, and grab it and go in the morning. The best thing about overnight oats is the versatility factor. You can layer it with oats or quinoa, add your fave fruit, and sprinkle a medley of nuts and seeds on top (we used toasted buckwheat)

overnightoats3
Quinoa Porridge
Porridge is like a big, comforting hug to your insides. It is the ideal dish to nourish with in the AM and will provide you with sustainable energy to kickstart your active day. Quinoa porridge is the perfect option for those gluten free girls out there. Just like the overnight oats, you can pour the contents in a container or jar and take it to work with you. Add you favourite fruit or sprinkle some chia seeds on top for a health booster breaky.

 

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Thank you Lorna Jane for these delicious breakfast recipes. More nourishing recipes can be found on their website. Enjoy!

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Vision Recipe of the Week

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Chipotle Turkey Butternut Chili

Ingredients:
2 cup Low Sodium Chicken Broth
3/4 tsp Chili Powder
1 tsp Cumin
1/2 tsp Onion Powder
1 tsp, ground Oregano
1/4 tsp Black Pepper
3 clove Garlic
1.25 cup, chopped Onions
3 large Scallions
1 lb Butternut Winter Squash
1/2 cup Trader Joe’s Fire Roasted Diced Tomatoes
99% Fat Free Extra Lean Ground Turkey Breast ( I use Empire Kosher Organic)
3/4 cup Trader Joe’s 17 Dried Bean Medley (other grocery stores also sell this medley)
1 Red Bell Pepper, chopped
3/4 cup Trader Joe’s Organic Tomato Sauce

Directions:
In a skillet, cook the turkey meat until it is no longer pink. While it is cooking, place everything except the garlic, onions, scallions and red pepper into the crock pot. Once the turkey is cooked, place that into the crock pot. Sauté the garlic, onions, scallions and red pepper until the onions are soft and add that to the crock pot. Cook on HIGH for 4 hours. Feel free to sprinkle with parmesan cheese or as I did, avocado slices!!

ENJOY!!

Carrie Gabriel MS, RD – Vision Nutritionist

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Vision Recipe of the Week

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pumpkin_brownies_1

 

Choc Pumpkin & Walnut Brownie

What you’ll need:
500g pumpkin
500g almond meal
1 cup dates
½ tsp. bi-carb soda
2 eggs
100g 85% dark chocolate
½ cup chopped walnuts

How To Make It:
Prepare the pumpkin puree at least an hour in advance.

Chop the pumpkin into small pieces, then steam or boil until soft.

Mash the pumpkin and then suspend it in a sieve lined with cheesecloth (or a clean, dry chux cloth) to drain out the liquid from the pumpkin.

Preheat oven to 320F. Temper the chocolate over a bay marie, ensuring the bowl containing the chocolate is not touching the water.

In a saucepan, heat the dates with a dash of hot water. After the dates melt a little, take it off heat and then add the bi-carb soda.

Combine all ingredients into a bowl. You can either spread the mix onto a lined baking tray or roll into little balls and make little individual brownies.

Cook in the 320F oven for 10-15 minutes or until the brownies are firm to touch.

Thank you Lorna Jane for this delicious fall pumpkin recipe. More nourishing recipes can be found on their website.

Enjoy!

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Vision Recipe of the Week

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Healthy Frozen Pumpkin Mousse

A fun alternative to pumpkin pie!

CRUST:
30 small gingersnap cookies, (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

FILLING:
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Directions:
1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

ENJOY!!

Carrie Gabriel MS, RD – Vision Nutritionist

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Vision Recipe of the Week

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Lemon-Honey-Chicken-and-Broccoli-Stir-Fry1-680x450

CHICKEN, BROCCOLI AND LEMON STIR FRY

Easy and healthy dinner, and maybe lunch the next day, if there are leftovers!

Ingredients:
3 tbsp low sodium soy sauce or Braggs Liquid Amino Acids
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds boneless, skinless chicken breasts (preferably organic!) cut crosswise into 1/2-inch-thick slices
2 tablespoons grape seed oil
1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated (www.suncoastfarms.com)
1 small Meyer lemon, halved lengthwise and thinly sliced crosswise, seeds removed (Arnett Farms)
2 tablespoons toasted sesame seeds

Direction:
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl and save. Place chicken in remaining mixture; let marinate 15 minutes.

In a skillet, heat 1/2-tablespoon grape seed oil over high heat. Add half the chicken, cook, tossing until brown and cooked through, 2 to 3 minutes. Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe skillet with a paper towel.
Heat the remaining oil in skillet over medium-high heat. Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

Add reserved marinade, chicken, and any accumulated juices from plate. Bring to a boil and cook, stirring for about one more minute. Sprinkle with sesame seeds.

ENJOY!!

Carrie Gabriel MS, RD – Vision Nutritionist

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RECIPE OF THE WEEK

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Steak and Sauteed Kale With Miso Dressing
(This delicious salad can also be made without the steak!!)

Ingredients:
2 boneless rib-eye steaks, about 1 and ½ to 2 inches thick, trimmed (Playa Farmers Market Vendor: http://novyranches.com/recipe_grilled_steak.htm)
1 tablespoon white miso (Whole Foods Market)
2 teaspoons balsamic vinegar
1 small bunch of kale, ribs and stems removed, torn into bite-size pieces (about 8 cups)
1 and ½ cups cherry, grape or pear tomatoes
½ cup thinly sliced red onion (Playa Farmers Market Vendor: http://www.gamafarms.com/produce.php )

Shop local! Our fantastic local market is Playa Vista Farmer Market.

Direction:
Pre-heat the oven to 325F. Season your steaks with ¼ teaspoon salt and ¼ teaspoon pepper. In a small cup or bowl on the side, combine miso and 2 teaspoons of balsamic vinegar.
Heat ½ teaspoon canola oil in a large skillet over medium-high heat. Brown steaks, about 2 minutes on each side. Transfer the steaks to a foil lined baking sheet and roast 15 minutes or until desired degree of doneness is reached. Remove steaks from the oven and smear each steak with 1 teaspoon of the miso mixture. Set aside to rest. Stir two tablespoons of cold water into the remaining miso mixture.

Add one more tablespoon of canola oil to the same skillet and over medium heat, add the kale, tomatoes, and a little salt and pepper. Saute for 30 seconds. Then, add in the remaining miso mixture and sauté for 1-2 minutes, then remove from heat. Thinly slice the cooked steak, then in a large salad bowl, toss together the steak and kale mixture, any juices that have accumulated and the onion.

Enjoy!