svelte cookbook

SNACKS

4-Ingredient Energy BitesChai MuffinsVegan Jelly-Filled Muffins

SMOOTHIES

Jalapeño PeachGreen GoddessBerry RhubarbChocolate BananaBerry BananaPineapple Mango

DESSERTS

Pumpkin PieAvocado Crème PopsicleStrawberry Basil PopsicleStrawberry Frozen YogurtStrawberry GelatoVanilla Honey & Avocado PuddingChocolate PB & Banana Ice CreamFrozen BerriesBanana Chia Seed Custard

TABLE OF CONTENTS

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SVELTE SNACKS • 7

1 ½ cups nuts1 cup organic dark chocolate½ cup unsweetened shredded coconut2-3 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.

4-INGREDIENTENERGY BITES

SVELTE SNACKS • 9

CHAIMUFFINS

VEGAN JELLY-FILLED MUFFINS

¼ cup granulated cane sugar4 tablespoons butter or non-dairy alternative2 eggs3 tablespoons agave nectar OR 4 tablespoon honey½ cup natural applesauce OR pumpkin butter1 cup all-purpose flour½ cup almond meal or buckwheat flour2 tablespoons mesquite flour OR unsweetened cocoa½ cup oats OR ¼ cup whole millet2 teaspoons gluten-free baking powder½ teaspoon baking soda½ cup Svelte Spiced Chai

1 ½ cups flour3/4 teaspoon baking powder½ teaspoon nutmeg½ teaspoon salt1 cup French Vanilla Svelte1 teaspoon cider vinegar2 tablespoons corn starch3/4 cup sugar1/3 cup vegetable oil2 teaspoons vanilla extract1/3 cup jam or preservesPowdered sugar for dusting

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: 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.

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 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.

SVELTE SMOOTHIES • 11

JALAPEÑO PEACH GREEN GODDESS1 peach1 jalapeño 1 cup ice1 (11 ounce) bottle Svelte French Vanilla

2 cups spinach1 kiwi1 avocado1 cucumber1 (11 ounce) bottle Svelte French Vanilla

Step One: Blend the peach, jalapeño, and Svelte French Vanilla together until smooth.

Step Two: Add ice, blend again, and serve cold.

Step One: Blend the spinach, kiwi, avocado, and cucumber together using a blender, food processor, or mortar and pestle.

Step Two: Mix the Svelte French Vanilla into mixture until well blended.


BERRYRHUBARB

CHOCOLATEBANANA

1 ½ cups rhubarb1 ½ cups frozen berries1 cup ice1 (11 ounce) bottle Svelte French Vanilla

1 tablespoon peanut butter1 tablespoon chia seeds1 banana1 (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.


BANANABERRY

PINEAPPLE MANGOBANANA

1 cup mixed berries1 banana1 cup kale1 tablespoon chia seeds1 cup ice1 (11 ounce) bottle Svelte Banana Crème

1 mango¾ cup pineapple1 cup ice1 (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.


SVELTE DESSERTS • 15

PUMPKIN PIE¾ cup sugar1 ¼ teaspoons cinnamon½ teaspoon salt¼ teaspoon ginger⅛ teaspoon nutmeg⅛ teaspoon ground cloves1 (15 ounce) can pumpkin2 large eggs1 pie crust1 (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.


AVOCADO CRÈMEPOPSICLES

STRAWBERRY BASILPOPSICLES

2 avocados¼ cup honeyDash of salt1 (11 ounce) bottle Svelte Chocolate

1 cup strawberries6 basil leaves1 (11 ounce) bottle Svelte French Vanilla

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 Two: Pour mixture into popsicle molds or ice cube trays, and freeze until solid. Serve cold.

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.


STRAWBERRY FROZENYOGURT

STRAWBERRY GELATO

1 tablespoon honey½ cup non-fat plain yogurt4 cups frozen strawberries2 tablespoon Svelte French Vanilla

¼ cup coconut oil4 egg yolks½ cup raw honey or maple syrup2 cups strawberries, pureed¼ teaspoon sea salt½ 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.


VANILLA HONEY &AVOCADO PUDDING

CHOCOLATE PB & BANANA ICE CREAM

1 avocado1 cup Svelte French Vanilla2-3 tablespoons raw organic honey1 teaspoon vanilla extract1 teaspoon chia seeds

2 bananas2 tablespoons peanut butter4 tablespoons Svelte Chocolate

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.


FROZEN BERRIES BANANA CHIA SEED CUSTARD

1 cup mixed berries3 tablespoons lime juice3 mint leaves¼ cup Svelte French Vanilla

1 (11 ounce) Svelte Banana Crème2 egg yolks1 banana, sliced4-5 dates1 tablespoon vanilla2 teaspoons cinnamon¼ teaspoon salt¼ cup chia seedsBanana 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.

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Svelte CookbookCopyright 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.

svelte cookbook

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