Overnight Peach Oats

By Christiana Moore

Ingredients

1 cup of almond milk

1 cup of rolled oats

½ to 1 TBSP of honey

1 TBSP of chia seeds

1 tsp. of vanilla

¼ cup of sliced peaches

1 tsp of cardamom

¼ cup of toasted pecans or walnuts

[10/20, 14:45] Christianaa: Steps

Combine all ingredients (except the peaches, and walnuts) in a mason jar.
Stir ingredients and place in refrigerator overnight.

Toast pecans or walnuts in skillet on medium-low heat.

The next day add peaches and walnuts on top of the oats.

You may heat oats or eat cold. This is a quick and healthy meal for your wellness

*Strawberry Topping (Blueberry shown)* 👇🏽

Ingredients

1 (16-ounce) container strawberries (or other berries), fresh

1 cup orange juice

1 Tbsp cornstarch

Steps

Clean and wash strawberries and cut in halves; set aside.

In a saucepan on low heat, place ¾ cup orange juice and add strawberries.

In a small cup place remaining ¼ cup cold orange juice and stir in cornstarch until dissolved.

Stir cornstarch mixture into the orange juice and strawberry mixture and continue to stir until mixture
thickens.

Let cool before serving over

Silken Tofu Pie🥧👆🏽

Instant Clear Jel is an amazing food starch that thickens foods instantly without cooking. Use it in cold
drinks and pie fillings. Has excellent heat and acid resistance and can be used in acid containing foods
and in those applications where heating is required
Ingredients

2 containers Mori-Nu tofu, extra firm

¾ cup maple syrup

1 tsp vanilla flavouring

¼ tsp sea salt

1 Tbsp. Clear Jell Instant (instant clear)or corn starch

1 cup walnuts

½ cup pitted dates, chopped

1 cup rolled oats

Steps

In a blender, blend walnuts, dates and oats until crumbly.

Press mixture firmly onto the bottom and sides of the pie dish, set aside.
In a food processor, blend tofu, maple syrup, vanilla and salt until smooth.

Add the instant clear and blend again until smooth.

Pour filling into the prepared crust, using a spatula to smooth the top of the pie.

Cover and refrigerate for 4 hours or overnight until firm.

*Top with Berry Topping*👆🏽🥧😊

*Crust* 🥧

1¼ cups granola

2-4 Tbsp fruit juice concentrate or water (depending on the sweetness of the granola)

*OR Graham cracker crust*

*Filling*
12 oz box Mori Nu firm tofu

¼ cup cornstarch

1½ cups crushed pineapple with juice

¼ cup honey

2 Tbsp lemon juice

1 Tbsp vanilla

¼ tsp salt

*Topping*

½ dried cranberries

1½ cups frozen strawberries (fresh might work as well)

⅓ cup frozen strawberries

[10/20, 16:08] Christianaa: *Step* 1️⃣

Preheat the oven to 350 degrees.

Allow the 1½ cups of strawberries to thaw slightly, then slice them. Mix the dried cranberries into the
strawberries and allow to come to room temperature, thus allowing the strawberry juice to soften the
dried cranberries.

If using a pre-made graham cracker crust, skip to step 4. If using the granola crust, grind the granola in a
blender or food process to a fine meal.

Pour the crumbs into a 9” pie plate and add juice concentrate or water a little at a time to make the
crumbs moist enough to hold together when pressed onto the sides of the pan. Spread evenly and press
in the bottom and sides of the pan.
 Put all the filling ingredients in a blender or food processor and blend until smooth.

Pour the filling into the crust. Place in the oven on a cookie sheet to prevent the bottom from burning.
Bake for 45-50 minutes, until the center looks just about “set”.

All the pie to cool to set up more firmly, then chill to reach full firmness.

Whiz the strawberry/cranberry mixture in the blender until smooth.

Chop the remaining ⅓ strawberries and add them to the blended berries.

Serve the chilled pie with the berry topping.

I hope you enjoy these recipes and please try them and show on the group..... God bless you
all The End...