Culinary Enthusiast: Sharon Matthews
Makes: 4 – 6 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
1 c cous cous
2 c water
¼ c sunflower seeds
1 ½ c blueberries
1 ½ c raspberries
½ c unsweetened apple juice
2 T maple syrup
2 T kuzu root or arrowroot
Bring cous cous to a boil in water
Stir in sunflower seeds
Place cover on pot and turn off heat
Bring blueberries and raspberries to boil in ¼ c apple juice.
Allow mixture to simmer until the berries are soft.
Add 2 T maple syrup.
Add kuzu root to ¼ c chilled apple juice.
Stir kuzu-apple juice mixture to berry mixture while simmering to thicken.
Remove from heat.
Starting with cous cous, place a layer in bottom of dish or sundae glass.
Then a layer of berry compote. Repeat until parfait is created.
Top with fresh berries.
Feel free to add additional maple syrup for sweeter taste.
You can serve warm or chill for 1-2 hrs.
Sharon is a health care administrator and adjunct college instructor with over 30 years of study and practice in plant-based nutrition. She holds a Bachelors in Psychology from Cheyney State University and a Masters in Public Health from the University of Pittsburgh School of Public Health, certified in Plant Based Nutrition by the T. Colin Campbell Center for Nutritional Studies and by the Physicians Committee for Responsible Medicine as a Food for Life Instructor. Sharon is particularly enthused by those committed to empowering their health to experience the aliveness of vibrant health. Her teaching focuses on students empowering themselves.