Tart Me Up!

In a small bowl, stir together the juice and the gelatin until the gelatin is fully dissolved.

Pour the mixture into a small saucepan on low-medium heat and add the honey.

Continue stirring until well mixed but making sure not to boil.

Remove from heat, allowing it to slightly cool before pouring into a rectangular hard candy sheet mold (use a sheet mold tray with 64 molds of 3/4″ x 1″).

Allow it to cool for about 10 minutes or until it begins to gel before transferring into the refrigerator. Place in the refrigerator at least 30 minutes to allow it to set.

In large bowl, whisk together flour, baking soda and salt.

In separate bowl, whisk together eggs, oil, yogurt, and milk.

Pour wet ingredients into dry ingredients and stir just until combined.

Fold in cherries and pecans.

Ladle ¼ cup of batter per pancake onto hot lightly greased griddle.

Cook pancake until it bubbles on one side, and flip.

Cook until golden brown on other side.

To make syrup, combine maple syrup and Montmorency tart cherry juice concentrate in a small pot over low heat. Whisk in cinnamon until blended and keep warm until ready to serve.

Preheat oven to 325 degrees F; line 8×8 inch baking pan with parchment paper.

Mix all dry ingredients together in a bowl.

In small bowl, stir together syrup and almond butter until combined and gently fold into nut mixture until complete incorporated.

Transfer bar mixture to prepared baking dish.

Using an extra sheet of parchment paper, press down on the mixture to form it to the pan and ensuring there are no spaces in the mix.

Bake for 15 minutes; allow bars to cool completely in pan on a wire drying rack. Place in fridge or freezer for faster cooling.

Remove parchment paper with cooled bars from the pan and using a serrated knife, slice into 10 even bars. Remove parchment paper from bottom of each bar.

Wrap each bar individually with plastic wrap to store for snack time. Place wrapped bars in airtight container and store on counter for up to 5 days or in fridge for up to 2 weeks.

Preheat oven to 425 degrees F. Line rimmed baking sheet with parchment paper. Arrange tofu and sweet potatoes on sheet; coat with coconut oil and cinnamon. Bake for 30 minutes.

Meanwhile, soak cashews in water for at least 15 minutes. Place cashews in food processor and process until ground. Add yellow mustard and honey to food processor and process until combined. Slowly pour in water and continue to process for a minute or so until dressing is formed. Add paprika to food processor and give it a quick whirl in the food processor to combine.

To assemble the power bowls, add 1 cup lettuce to each bowl. Top each bowl of lettuce with ½ cup quinoa, ½ sweet potato, 3 ounces tofu, ¼ cup dried Montmorency tart cherries, and 1 tablespoon sunflower seeds. Drizzle 1-2 tablespoons of dressing.

Combine all ingredients in a blender and blend until smooth and creamy.

Serve immediately.

Tip: Extra portions may be frozen in freezer-safe (plastic) glasses for up to 3 months. Allow to soften at room temperature before serving.