Raspberry Bircher Overnight Oats

Ingredients

• 80g porridge oats
• 120g raspberries, plus a few extra for topping
• 180ml pressed apple juice
• 1 green apple, grated
• 20g walnuts or pistachio nuts, chopped
• Greek, no fat yogurt for topping

Instructions

1. Place the porridge and raspberries in a bowl. Pour over the apple juice and combine thoroughly.
2. Cover the bowl and place in the fridge overnight to soak.
3. In the morning remove the bowl from the fridge, add the grated apple and chopped nuts and combine thoroughly.
4. Divide the combined oats mixture between two bowls, top with a few remaining raspberries and a dollop of Greek yogurt.

MANDARIN PASTA SPINACH SALAD WITH TERIYAKI DRESSING

INGREDIENTS

• 8 ounces bowtie pasta noodles
• 4 cups spinach leaves
• ½ cup craisins
• ⅓ cup cashews or Diamond of California Pine Nuts
• 1 4-ounce can mandarin oranges, drained
• ¼ cup cilantro leaves, roughly chopped

Dressing

• ⅓ cup teriyaki sauce
• ⅓ cup rice wine vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon sugar
• ½ cup vegetable oil

INSTRUCTIONS

1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
3. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Homemade drumsticks

Ingredients

• 8 cones
• 2 pints vanilla or chocolate icecream
• 250 g semi sweet chocolate, chopped
• 25 g cocoa butter
• 1 cup chopped nuts

Directions

1. Melt chocolate and cocoa butter. Drizzle melted chocolate into the cones and swirl to coat. Place in the freezer until the chocolate has set.
2. Wrap your cones in wax paper, and cut tops to about 2″ above the edge of the cone. Fill cones with ice cream up to within 1/2″ of the wax paper. Return to freezer for a few minutes
3. Pour a small amount of melted chocolate on top of the cones. Quickly add chopped nuts. Freeze. Once the chocolate has hardened, wrap the cone and top loosely in plastic wrap and keep in the freezer until serving.
4. Alternatively, pack ice cream into the cone. Using an ice cream scoop, dip a perfect ball-shaped scoop on the top of the cone and press down firmly. Turn cone upside down and dip top of cone in melted chocolate. Roll the chocolate covered ice cream into the chopped nuts. Freeze. Once the chocolate has hardened, wrap the cone and top loosely in plastic wrap and keep in the freezer until serving.