The Healthy Junior Chef Cookbook. Williams Sonoma

each) frozen açai berry purée

      /4 cup frozen raspberries/ cup coconut water or apple juice

      1 banana, peeled and sliced1 mango, pitted, peeled,

      and sliced

      2 kiwifruits, peeled and sliced, or 6 strawberries, stemmed and sliced

      / cup granola, homemade (page 31) or store-bought 2 tablespoons dried

      goji berries

      2 tablespoons unsweetened shredded coconut1 tablespoon honey

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      » RED-ORANGE GOJI berries, which are native to China, boast many of the same nutrients as açai berries. Add any of your favorite toppings to these wholesome bowls.

      Breakfast

      Makes

      6

      waffles

      /4 cup all-purpose flour

      / cup old-fashioned rolled oats/4 cup buckwheat flour1 tablespoon baking powder/4 teaspoon salt3 tablespoons firmly packed light brown sugar

      /4 cup chopped walnuts

      1 tablespoon sesame seeds

      1/ teaspoons poppy seeds

      1/ cups low-fat buttermilk

      3 large eggs

      /4 teaspoon pure almond extract

      3 tablespoons unsalted butter, melted and cooled

      Nonstick cooking spray for the waffle iron

      Maple syrup, warmed, for serving

      Nut & Seed Waffles

      PREHEAT THE WAFFLE IRON

      Preheat astandard square or round waffle iron. Ifyou want to keep the waffles warm until serving time, preheat the oven to 200°F.

      MAKE THE BATTER

      In a large bowl, whisk together the all-purpose flour, oats, buckwheat flour, baking powder, salt, and sugar. Stir in the walnuts, sesame seeds, and poppy seeds. In a medium bowl, whisk together the buttermilk, eggs, and almond extract untilwell blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk just until combined and no lumps remain. Stir in the butter.

      COOK THE WAFFLES

      Lightly coat the grids of the waffle iron with cooking spray. Ladle about /cup of the batter (or the amount recommended bythe manufacturer) onto thelower grid; it should spread to within /inch of the edge. If needed, use the back of a wooden spoon to smooth it toward the edge. Close the lid and cook until steam is no longer visible or a light on the iron indicates the waffle is ready. Carefully open the lid and serve right away or transfer to a sheet pan and keep warm in the oven. Repeat with the remaining batter, stirring the batter each time before scooping out more and spraying the grids with more cooking spray if needed to prevent sticking.

      SERVE THE WAFFLES

      Serve the waffles warm. Pass the maple syrup at the table.

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      2

      3

      4

      These crisp, wholesome waffles—a mix of wheat flour, buckwheat, oats, walnuts, and sesame and poppy seeds—are a great way to kick off the day. For a burst-of-flavor finish, warm 1 cup blackberries or blueberries in 2 cups maple syrup for serving with the waffles.

      30

      berry & Almond Granola

      PREHEAT THE OVEN

      Preheat the oven to 350°F. Line 2 sheet panswith parchment paper.

      MIX THE GRANOLA

      In a large bowl, combine the oats, almonds, coconut, sesame seeds, sugar, salt, cinnamon, and nutmeg. In a small bowl, whisk together the oil and extract. Pour the oil mixture over the oat mixture and stir to coat evenly. Then pour the egg white over the oat mixture and toss and stir gently to mix evenly. Pour half of the mixture onto each prepared pan and spread it evenly.

      BAKE THE GRANOLA

      Bake the granola, stirring it once or twice, until nicely toasted, about 35 minutes. Remove from the oven and let cool. Stir in the berries just before serving or storing. Store in an airtight container at room temperature for up to 1 month.

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      2

      3

      This basic granola recipe makes it easy to create super-tasty, nutty, seedy, fruity granola at home. Make it your own by swapping in your favorite ingredients. Try pecans in place of the almonds, dried cranberries or raisins instead of the strawberries, or puffed rice cereal rather than coconut.

      2/ cups old-fashioned

      rolled oats

      1 cup sliced almonds

      / cup unsweetened flaked coconut

      / cup sesame seeds or sunflower seeds

      / cup lightly packed light brown sugar

      /4 teaspoon salt

      /4 teaspoon ground cinnamon/4 teaspoon ground nutmeg/ cup coconut oil or canola oil1 teaspoon pure almond extract1 large egg white, beaten

      until frothy

      1 cup freeze-dried or driedstrawberries, blueberries, blackberries, or cherries

      Makes about

      61/2 cups

      Breakfast

      31

      So

      ups & Salads

      35 Vegetable-Pasta Soup with Pesto Drizzle 36 Buernut Squash & Apple Soup37 Easy Tomato Soup39 Fruity, Nuy Kale & Quinoa Salad with Pomegranate40 Chinese Chicken Salad41 Broccoli-Apple Lunch Box Slaw42 Veggie & Rice Noodle Salad43 Chicken Tortilla Soup45 Rainbow Carrot Ribbon Salad46 Fajita Salad with Salsa Vinaigree