Best Spiced Apple Yogurt Sorghum Bowl Recipes
BERRY-LICIOUS SMOOTHIE BOWL
While you may enjoy smoothies for their refreshing, delicious flavors, some days you just might crave more texture and crunch. Transform your favorite smoothie by using less base liquid or adding a thickener like avocado, chia seeds or even dried dates.
Provided by Min Kwon, M.S., R.D.
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the berries, banana, milk and yogurt. Depending on the power of your appliance, you may need to stop it, stir the ingredients and then continue blending. If the consistency is too thin, blend in some ice cubes. Transfer to a bowl, add toppings, and enjoy with a spoon!
Nutrition Facts : Calories 205 calorie, Fat 1 grams, Sodium 148 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 14 grams, Sugar 25 grams
COCONUT CHIA BANANA PUDDING PARFAIT
Take your childhood favorite banana pudding up a notch with rich and creamy coconut milk, nourishing chia seeds and a probiotic kick! Healthy enough to eat for breakfast and delicious enough to enjoy for dessert, this banana pudding is packed with fiber, is rich in potassium and is super-easy to make ahead of time for a grab-and-go meal or snack on a busy day.
Provided by EA Stewart
Categories main-dish
Time 4h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the coconut milk, soy milk, pumpkin pie spice, vanilla extract, salt and 4 of the bananas (broken in half) in a blender. Blend on high speed until smooth. Put the chia seeds in a medium mixing bowl or a large glass jar and pour the banana mixture on top. Stir well to combine, and put the mixture in the refrigerator for 4 hours or up to overnight to thicken. (Stir the mixture after 1 hour, to ensure no chia seeds settle to the bottom of the bowl or jar.)
- Slice the remaining bananas. Spoon 3/4 cup chia pudding into each of 6 bowls, jars or parfait glasses, and top each serving with 1/4 cup yogurt, a sixth of the banana slices and 1/2 tablespoon coconut. Serve.
Nutrition Facts : Calories 300, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 3 milligrams, Sodium 49 milligrams, Carbohydrate 45 grams, Fiber 13 grams, Protein 13 grams, Sugar 20 grams
ARUGULA SALAD WITH PEACHES, SORGHUM, ALMONDS AND LEMON-HONEY VINAIGRETTE
This arugula and peach salad is like summer sunshine on a plate! Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.
Provided by EA Stewart
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- For the lemon-honey vinaigrette: Combine the oil, honey and lemon juice in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside.
- For the salad: Put the arugula on a salad plate and top with the cooked sorghum. Top with peach slices and sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette on top, or to taste. Serve immediately.
Nutrition Facts : Calories 480, Fat 31 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 275 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 13 grams, Sugar 15 grams
APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS
There's no denying the appeal of fresh-picked apricots, but this elegantly easy recipe featuring apricot halves stuffed with honey-ginger ricotta and topped off with crunchy pistachios will impress your friends and family.
Provided by EA Stewart
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
- Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.
Nutrition Facts : Calories 144, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 26 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 8 grams
EASY SLOW-COOKER SORGHUM
Move over, quinoa. There's a "hot" new whole grain in town: sorghum! With its nutty taste and slightly chewy texture, antioxidant-rich sorghum has quickly become one of my favorite healthy and nourishing gluten-free grains to experiment with in the kitchen.
Provided by EA Stewart
Categories side-dish
Time 4h5m
Yield 4 cups cooked sorghum
Number Of Ingredients 1
Steps:
- Rinse the sorghum in running water, then place in your slow cooker along with 3 cups of water. Cover and cook on high until all the liquid is gone, for about 4 hours. Cool and store cooked sorghum in a covered bowl in the refrigerator until ready to serve, up to 4 days, or in the freezer, up to 3 months.
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