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Ingredients

Steps

Açai Berry “Zak Bowl”

Slice ½ banana and fresh strawberries. Place in blender (in this order): remaining whole banana, almond milk, açai, ½ cup frozen blueberries, frozen strawberries, and Medjool date. Blend until thick and smooth.

Divide açai blend between bowls. Add rows of sliced bananas. Cover half the bowls with granola. Add sections of sliced strawberries, remaining 1 cup frozen blueberries, and almonds. Sprinkle with chia and hemp seeds. Drizzle with honey.

Filling

Topping

Peach Fig Crumble

Peel and slice peaches. Place in medium saucepan and toss with ½ cup brown sugar, cinnamon, and honey. Simmer on low for 8–10 min until juices coat the back of a spoon. Place mixture in 12- x 8-inch pan.

Image of Sweet Potato Pie with Whipped Cream Recipe

Southern

Vegetarian

Nutritional Information

Sweet Potato Pie with Whipped Cream

Preheat oven to 350°F. Peel potatoes and cut into 1-inch cubes. Add potatoes to large Dutch oven; cover with water. Bring water to a boil on high; cook 10–12 minutes or until fork tender.

Drain potatoes and place in food processor bowl with butter; process until smooth. Transfer potato puree to large bowl.

Beat eggs. Add to potato puree: eggs, milk, ¾ cup sugar, 1 teaspoon vanilla, and cinnamon; whisk until well blended.

Unroll piecrust; place in pie dish and crimp edges (as desired). Fill with sweet potato pie filling. Bake 45–55 minutes until center is set and crust is golden. Let pie stand to cool. Refrigerate 1 hour or until pie is chilled completely.

Place cream in large bowl; beat with hand mixer on medium speed, until soft peaks form. Add cardamom, remaining 2 tablespoons sugar, and remaining ¼ teaspoon vanilla; beat until fluffy. Serve whipped cream with pie.

Image of Jamaican-Style Fruit Cake Recipe

Caribbean

Nutritional information

Jamaican-Style Fruit Cake

Zest lime (1 teaspoon). Chop dried fruits coarsely. Place in bowl: fruits, lime zest, rum, and wine. Cover and let stand overnight (or up to 2 days).

Set butter in large bowl to soften. Preheat oven to 325°F. Coat 9-inch round cake pan with spray. Pour fruit mixture into blender; blend until smooth. Combine flour, baking powder, nutmeg, cinnamon, and allspice in medium bowl.

Add sugar to butter. Beat with electric mixer on HIGH until pale yellow and fluffy. Beat in eggs, 1 at a time, until blended. Beat in vanilla and almond extracts, molasses, and browning sauce until blended. Stir in flour mixture just until batter forms, then pour in fruit mixture, stirring until blended. Pour batter into cake pan.

Bake 45–50 minutes until toothpick inserted in center comes out clean. Allow cake to cool completely in pan before removing. Serve.

Bahamian-Style Guava Duff

<strong>Make Guava Duff.</strong> Peel guavas, cut in half, and remove seeds. Dice guavas and strain, saving juice to flavor sauce if desired. Put guavas in large saucepan and add sufficient water to cover. Add sugar, cinnamon, and allspice and bring to a boil; reduce heat to medium-low and simmer 8–10 minutes or until fruit is soft.

Combine flour, baking powder, and salt in large bowl. Cut in shortening using 2 forks, then stir in milk and egg to form a soft dough; knead until smooth. Dust work surface with flour and roll out dough to 12- x 18-inch rectangle.

Place one-half guava mixture on the center third of dough and fold over one-third to cover. Place remaining half guava mixture on folded dough, fold over remaining third dough, and seal edges carefully.

Bring large saucepan of water to a boil. Wrap dough in cotton or linen bag, tie top securely, and boil for 1 hour or until duff is set.

<strong>Make Sauce.</strong> Beat butter in medium bowl with electric mixer on HIGH until soft. Beat powdered sugar in gradually. Add boiling water, salt, and rum. Beat until smooth and fluffy. Makes 1 cup.