TABLE OF CONTENTS SNACKS 4-Ingredient Energy Bites Chai Muffins Vegan Jelly-Filled Muffins
7 9 9
SMOOTHIES Jalapeño Peach Green Goddess Berry Rhubarb Chocolate Banana Berry Banana Pineapple Mango
11 11 12 12 13 13
DESSERTS Pumpkin Pie Avocado Crème Popsicle Strawberry Basil Popsicle Strawberry Frozen Yogurt Strawberry Gelato Vanilla Honey & Avocado Pudding Chocolate PB & Banana Ice Cream Frozen Berries Banana Chia Seed Custard
15 16 16 17 17 19 19 20 20
4-INGREDIENT ENERGY BITES 1 ½ cups nuts 1 cup organic dark chocolate ½ cup unsweetened shredded coconut 2-3 tablespoons Svelte Chocolate
Step One: Blend all dry ingredients in food processor until fine. Slowly add in Svelte Chocolate until dough starts to get sticky. Step Two: Ball up and refrigerate or freeze.
SVELTE SNACKS • 7
PHOTO
CHAI MUFFINS
VEGAN JELLY-FILLED MUFFINS
¼ cup granulated cane sugar
1 ½ cups flour
4 tablespoons butter or non-dairy alternative
3/4 teaspoon baking powder
2 eggs
½ teaspoon nutmeg
3 tablespoons agave nectar OR 4 tablespoon honey
½ teaspoon salt
½ cup natural applesauce OR pumpkin butter
1 cup French Vanilla Svelte
1 cup all-purpose flour
1 teaspoon cider vinegar
½ cup almond meal or buckwheat flour
2 tablespoons corn starch
2 tablespoons mesquite flour OR unsweetened cocoa
3/4 cup sugar
½ cup oats OR ¼ cup whole millet
1/3 cup vegetable oil
2 teaspoons gluten-free baking powder
2 teaspoons vanilla extract
½ teaspoon baking soda
1/3 cup jam or preserves
½ cup Svelte Spiced Chai
Powdered sugar for dusting
Step One: Preheat oven to 325°F. Whisk wet ingredients together in a bowl until mixed. Then, using a sifter, mix all dry ingredients together into a separate bowl. When you are done, slowly combine both the wet and dry ingredients until smooth.
Step One: Preheat oven to 350°F. While waiting, sift the flour, baking powder, baking soda, nutmeg, and salt together, and set aside. Then fill muffin pan with liners.
Step Two: Fill the muffin cups 2/3 full. Bake 20-25 minutes or until light brown. Let cool completely before serving! Variations: Add in 2 tablespoon flaxseed meal and ½ cup raisins or diced apples.
Step Two: Whisk Svelte, vinegar, and cornstarch until cornstarch dissolves. Add this to the flour mixture, along with the sugar, oil, and vanilla. Mix until combined. Step Three: Fill each muffin cup 3/4 full and create a small indentation in the middle with a spoon. Step Four: Add 1 teaspoon jam to the indentation in each muffin. Bake 21-23 minutes, until the tops of the muffins are firm. Step Five: Let cool completely, and dust with powdered sugar before serving.
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JALAPEÑO PEACH
GREEN GODDESS
1 peach
2 cups spinach
1 jalapeño
1 kiwi
1 cup ice
1 avocado
1 (11 ounce) bottle Svelte French Vanilla
1 cucumber 1 (11 ounce) bottle Svelte French Vanilla
Step One: Blend the peach, jalapeño, and Svelte French Vanilla together until smooth.
Step One: Blend the spinach, kiwi, avocado, and cucumber together using a blender, food processor, or mortar and pestle.
Step Two: Add ice, blend again, and serve cold. Step Two: Mix the Svelte French Vanilla into mixture until well blended.
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BERRY RHUBARB
CHOCOLATE BANANA
1 ½ cups rhubarb
1 tablespoon peanut butter
1 ½ cups frozen berries
1 tablespoon chia seeds
1 cup ice
1 banana
1 (11 ounce) bottle Svelte French Vanilla
1 (11 ounce) bottle Svelte Chocolate
Step One: Blend the rhubarb, frozen berries, and Svelte French Vanilla together until smooth.
Step One: Blend the peanut butter, banana, chia seeds, and Svelte Chocolate together until smooth. Serve immediately.
Step Two: Add ice, blend again, and serve cold.
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BANANA BERRY
PINEAPPLE MANGO BANANA
1 cup mixed berries
1 mango
1 banana
¾ cup pineapple
1 cup kale
1 cup ice
1 tablespoon chia seeds
1 (11 ounce) bottle Svelte Banana Crème
1 cup ice 1 (11 ounce) bottle Svelte Banana Crème
Step One: Blend the mixed berries, banana, kale, chia seeds, and Svelte Banana Crème together until smooth.
Step One: Blend the mango, pineapple, and Svelte Banana Crème together until smooth.
Step Two: Add ice, blend again, and serve cold.
Step Two: Add ice, blend again, and serve cold.
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PUMPKIN PIE ¾ cup sugar 1 ¼ teaspoons cinnamon ½ teaspoon salt ¼ teaspoon ginger ⅛ teaspoon nutmeg ⅛ teaspoon ground cloves 1 (15 ounce) can pumpkin 2 large eggs 1 pie crust 1 (11 ounce) bottle Svelte French Vanilla
Step One: Preheat oven to 350°F. Mix the sugar, cinnamon, salt, ginger, nutmeg, and ground cloves together in a large bowl. Add the pumpkin, Svelte, and eggs into the sugar and spice mixture, and whisk until blended. Step Two: Pour mixture into an unbaked pie crust. Step Three: Place the pie into preheated oven. Bake for 30 minutes or until knife inserted near center comes out clean. Chill until cold and serve.
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AVOCADO CRÈME POPSICLES
STRAWBERRY BASIL POPSICLES
2 avocados
1 cup strawberries
¼ cup honey
6 basil leaves
Dash of salt
1 (11 ounce) bottle Svelte French Vanilla
1 (11 ounce) bottle Svelte Chocolate
Step One: Blend the avocados, honey, and salt together until smooth. Slowly pour Svelte Chocolate into the mixture, and continue to mix until well blended.
Step One: Blend the strawberries and basil leaves together until smooth. Slowly pour Svelte French Vanilla into the mixture, and continue to mix until well blended.
Step Two: Pour mixture into popsicle molds or ice cube trays, and freeze until solid. Serve cold.
Step Two: Pour mixture into popsicle molds or ice cube trays, and freeze until solid. Serve cold.
SVELTE DESSERTS • 16
STRAWBERRY FROZEN YOGURT
STRAWBERRY GELATO ¼ cup coconut oil 4 egg yolks
1 tablespoon honey
½ cup raw honey or maple syrup
½ cup non-fat plain yogurt
2 cups strawberries, pureed
4 cups frozen strawberries
¼ teaspoon sea salt
2 tablespoon Svelte French Vanilla
½ teaspoon lemon zest (optional) 2 cups Svelte French Vanilla
Step One: Blend the honey, yogurt, and frozen strawberries together until smooth. Slowly add Svelte French Vanilla until all ingredients are blended together evenly. Step Two: Pour mixture into ramekins or jars, and freeze until solid. Serve cold.
Step One: Combine Svelte French Vanilla and coconut oil in a saucepan, and bring to a boil. Simmer, stirring constantly, 4-5 minutes. Step Two: While simmering, whisk egg yolks, salt and honey until smooth and creamy. Very slowly add the warmed Svelte mixture to the egg yolk and honey mixture. Be careful or you will have scrambled eggs! Step Three: Stir constantly over medium low heat for about 10 minutes or until it starts to thicken. Add pureed strawberries and lemon zest and mix. Step Four: Chill the mixture for at least 4-5 hours or until it is completely cool. When it is completely chilled, the mixture can be made into gelato in an ice-cream maker by following the manufacturer’s instructions. You can also freeze the mixture for 2-3 hours, put it in a food processor or blender, pulse until smooth, and re-freeze for 3-4 hours until hardened.
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VANILLA HONEY & AVOCADO PUDDING
CHOCOLATE PB & BANANA ICE CREAM
1 avocado
2 bananas
1 cup Svelte French Vanilla
2 tablespoons peanut butter
2-3 tablespoons raw organic honey
4 tablespoons Svelte Chocolate
1 teaspoon vanilla extract 1 teaspoon chia seeds
Step One: Blend the avocado, honey, vanilla extract, and chia seeds together in a blender. While blending, slowly pour in the Svelte French Vanilla until the pudding reaches a creamy consistency. Step Two: Divide the pudding mixture between ramekins or jars, and refrigerate at least 30 minutes. Serve cold.
Step One: Slice the bananas, and freeze them on a cookie sheet lined with parchment paper. Chill until frozen. Step Two: Add the frozen bananas, peanut butter, and Svelte Chocolate to a food processor. Blend all ingredients together until smooth. Serve cold.
SVELTE DESSERTS • 19
FROZEN BERRIES
BANANA CHIA SEED CUSTARD
1 cup mixed berries
1 (11 ounce) Svelte Banana Crème
3 tablespoons lime juice
2 egg yolks
3 mint leaves
1 banana, sliced
¼ cup Svelte French Vanilla
4-5 dates 1 tablespoon vanilla 2 teaspoons cinnamon ¼ teaspoon salt ¼ cup chia seeds Banana slices and toasted walnuts for serving
Step One: Place berries in a bowl, and pour Svelte French Vanilla and lime juice over the top. Sprinkle with mint. Step Two: Mix well, and freeze until hardened. Serve cold.
Step One: Pour the Svelte Banana Crème into a saucepan and heat on medium. Place the egg yolks in a bowl. When the Svelte starts to scald, slowly pour about 1 cup of the hot liquid into the egg yolks while mixing vigorously with a whisk. Add the egg and Svelte mixture back to the pan, and heat over medium heat for about 5 minutes, stirring constantly. The mixture should thicken slightly. Do not boil. Step Two: Pour the hot liquid into a blender, and add the banana, dates, vanilla, cinnamon, and salt. Blend on high to combine, 2-3 minutes, until very smooth. Add the chia seeds, and pulse to evenly combine. Pour the mixture into four ramekins or small jars. Step Three: Cover and refrigerate overnight. Serve topped with banana slices and toasted walnuts.
SVELTE DESSERTS • 20
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6min
Svelte Cookbook Copyright 2016 by CalNaturale Svelte http://www.drinksvelte.com Published by Uprinting.com No part of this work may be reproduced without written permission from the publisher, except brief quotations for review purposes.