BODY HARMONY

#RECIPES

Mom of two NICOLE BERRIE has graced the pages of Mini before chatting all things motherhood, showing glimpses of her gorgeous NYC home, and sharing her life as the founder of wellness platform Bonberi and plant-based corner store, Bonberi Mart. Now she’s back with two (kid-friendly!) recipes from her new cookbook, Body Harmony: Nourishing, Plant-Based Recipes for Intuitive Eating, on sale May 17!

JUICE PULP DOUBLE CHOCOLATE CHIP MUFFINS

INGREDIENTS

2 very ripe bananas, mashed 1 cup rice milk, almond milk, oat milk, or water with 1 tablespoon apple cider vinegar 3/4 cup vegan butter, melted 1 teaspoon vanilla extract 1 cup coconut sugar or brown sugar, or 1 cup maple syrup 1 1/2 cups white rice flour 1 1/2 cups garbanzo bean flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup juice pulp (can be from any juice!) or 1 cup grated zucchini 1 cup dark chocolate chips 1/2 100% unsweetened cocoa powder Optional: 2 tablespoons espresso or cold brew concentrate

5M I N I 4 s p r i n g ‘22 INSTRUCTIONS

1 Preheat the oven to 350 degrees. 2 In a large bowl, mash the bananas well. Add the milk or water with vinegar, vegan butter, maple syrup, if using, and vanilla and mix to combine well.

3 In a separate bowl, combine the sugar, flours, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix to combine well.

4 Drain the juice pulp or grated zucchini, removing excess liquid, and fold into the batter.

5 Place cupcake liners in a cupcake tin and scoop batter into each liner, filling it to the top. Add more chocolate chips and oats to the top. 6 Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 30 minutes and enjoy!

ICE BATH POTATO FRIES

INGREDIENTS

4 russet potatoes 2 cups ice Juice of 1/2 lemon 1/4 cup avocado oil 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon onion powder 1 tablespoon dried oregano 1 teaspoon sea salt Pinch of black pepper INSTRUCTIONS

1 Preheat the oven to 400 degrees. 2 Keeping the skin on the potatoes (if you prefer the skin off—for classic fries—that works too!), slice off the ends. Then slice the potatoes lengthwise into quarters, and slice the quarters into wedges. Make sure the wedges are all roughly the same size.

3 Fill a large bowl halfway with water, the ice, and lemon juice. Add the potatoes and let sit, fully submerged in the ice water, for 20 minutes or up to an hour. 4 Drain the potatoes and lay them out on a dish towel to dry. Clean the bowl and return the potatoes to it. Add the oil, garlic powder, paprika, onion powder, oregano, salt, and pepper and massage well with your hands. 5 Arrange the potatoes on a parchment-lined baking sheet. Roast for 30 to 35 minutes, until tender and crisped at the edges. Let cool a bit and enjoy!