Oatmeal Breakfast Smoothie Bowl; Sauces, Dressings And Seasonings; Basic Vinaigrette; Miso Dressing - Cuisinart Hurricane CPB-380C Instruction And Recipe Booklet

Oatmeal Breakfast Smoothie Bowl

Makes 2 servings
¼ (60 ml) cup walnuts
2 tablespoons (30 ml) unsalted, raw sunflower seeds
2 tablespoons (30 ml) flax seeds
1 recipe Oatmeal Breakfast Smoothie (page 10), not blended
1 container (6 ounces / 170 ml) plain Greek yogurt
½ cup (250 ml) fresh blueberries
1. Put the nuts and seeds into the chopping cup fitted with the chopping/grinding
blade, and pulse until chopped; reserve.
2. Put the ingredients for the Oatmeal Breakfast Smoothie into the blender jar along
with the yogurt. Run on High until smooth, about 1 minute.
3. Divide the smoothie between two bowls. Top each with an equal amount of the
chopped nut/seed mixture and then finish with the fresh blueberries.
4. Serve immediately.
Nutritional information per serving:
Calories 386 (50% from fat) • carb. 36g • pro. 16g • fat 23g • sat. fat 2g
• chol. 0mg • sod. 63mg • calc. 167mg • fiber 8g

SAUCES, DRESSINGS AND SEASONINGS

Basic Vinaigrette

Salad dressing is simple to prepare, and much healthier for you than what you could
purchase at the store. This, as the name suggests, is a basic version. Champagne
vinegar is softer in flavor than other vinegars, but you can substitute with white or red
wine vinegar if you prefer.
Makes 1 cup (250 ml)
¼ cup (60 ml) Champagne vinegar
½ small shallot, peeled and halved
1 teaspoon (5 ml) Dijon mustard
½ teaspoon (2 ml) kosher salt
¼ teaspoon (1 ml) ground white pepper
¾ cup (180 ml) extra virgin olive oil
1. Put all of the ingredients into the blender jar in the order listed fitted with the
blending blade.
2. Run on Low until mixture is homogenous, about 1 minute.
3. Taste and adjust seasoning as desired. Serve immediately. Dressing can be stored
in an airtight container in the refrigerator for up to 2 weeks.
Nutritional information per serving (1 tablespoon / 15 ml):
Calories 92 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g
• chol. 0mg • sod. 74mg • calc. 0mg • fiber 0g

Miso Dressing

This dressing is thicker in consistency than a vinaigrette, but it can be thinned out
with additional water if desired. When thick, it also makes a great dip for vegetables.
Makes 3/4 cup (180 ml)
¼ (60 ml) cup rice vinegar
1 ½-inch (1.25 cm) piece fresh ginger, peeled and halved
1 small garlic clove
3 tablespoons (45 ml) white miso
1 teaspoon (5 ml) reduced-sodium soy sauce
½ cup (250 ml) vegetable oil
1 tablespoon (15 ml) water, plus more as needed
1. Put the vinegar, ginger, garlic, miso, soy sauce and oil into the blender jar fitted
with the blending blade.
2. Run on Low until mixture is homogenous, about 1 minute.
3. If dressing is too thick, add 1 tablespoon, or more, of water. Blend to combine.
4. Taste and adjust seasoning as desired. Serve immediately. Dressing can be stored
in an airtight container in the refrigerator for up to 2 weeks.
Nutritional information per serving (1 tablespoon / 15 ml):
Calories 92 (88% from fat) • carb. 2g • pro. 0g • fat 9g • sat. fat 1g
• chol. 0mg • sod. 223mg • calc. 1mg • fiber 0g
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