vegetarian recipes – StyleNectar

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Cream of Mushroom Soup (minus the dairy!)

Cream of Mushroom Soup, www.StyleNectar.com

This fabulous Cream of Mushroom Soup recipe is long overdue! However, the best things in life are always worth the wait 🙂 My vegan take on the classic is a bowl of warm, savory goodness. Rich, velvety and as always, simple to prepare.

I love this dairy-free version of Cream of Mushroom Soup even more than the cream-based & lower-fat dairy-based recipes I made in the past. This delicious soup gets it's luscious, creamy texture from the addition of cashews. (Dairy contains many hormone-containing and cancer-promoting substances and there are strong associations between dairy consumption and prostate, ovarian, adult testicular and colorectal cancers. 1.)

Lately, I often wonder if my tastebuds don't somehow know the difference between the foods that make me vibrant and healthy, versus those that don't. I adore my new vegan way of eating that much. It feels everyday like I get to have my cake and eat it too! I definitely have not given up a thing, despite virtually elimating dairy, meat, sugar and refined grains in favor of G-BOMBS (greens, beans, onions, mushrooms, berries & seeds). In fact I feel I've received a huge gift… the most delicious food I've ever made which happens to simultaneously make me feel amazing!

Please enjoy a steaming bowl of my Cream of Mushroom Soup to make your insides as happy as your tastebuds!

PS. I almost neglected to mention: "Mushrooms block tumor growth and have anti-estrogenic activity – regular consumption of mushrooms – as little as one mushroom per day – has been shown to decrease breast cancer risk by up to 60-70%." ^2.

Cream of Mushroom Soup the Nutritarian way, www.StyleNectar.com

Cream of Mushroom Soup

Ingredients

1 Tbsp olive oil
 1 onion, chopped
 2 cloves garlic, minced
 10
oz button mushrooms, coarsly chopped
 10 oz cremini mushrooms,coarsly chopped
 3-4
c. vegetable broth (depending on how thick you want the soup) 
1/2 tsp dried thyme 
2 or 3 tbsp. dry white wine 
1 tsp (or to taste) Himalayen or Celtic Sea Salt 
1/4 tsp
freshly ground black pepper
a handful of raw cashews (maybe 1/4 to 1/3 cup) depending on how thick you want the soup (soak overnight if you don't have a heavy-duty Vitamix blender- personally I soak then dehydrate all nuts as it removes enzyme inhibitors making them easily digestible & an active, live food with live enzymes/benefits galore.)
almond milk (1/4 c. give or take depending on how thick you want your soup)

Method

Heat the oil in a soup pot over medium heat. Add the onion
and cook, stirring occasionally, about 4 minutes. Add the garlic and cook about 30 seconds. Add the mushrooms and cook until they release most of their
liquid.
Add the broth and thyme and bring to a boil. Reduce the heat
and simmer for 10 minutes.
Stir in the wine, salt, and pepper and cook for 3
minutes.
Turn off the heat and cool slightly.
Using a heavy duty blender, such as a Vitamix, add cashews, almond milk and soup to the blender (add soup in batches if necessary) and puree until smooth & silky.
Taste for desired richness and add more cashews or almond milk as necessary. Check seasonings. Warm through before serving if necessary.
Enjoy!

Stay tuned for a to die for Mushroom Tapanade coming later this week…

You may also enjoy: Triple Berry Parfait with Cashew Cream!

Footnotes/References:

1. www.DiseaseProof.com, Dairy and cancer

Dairy products contain many hormone-containing and -promoting substances. U.S. cheese consumption has increased 182% (almost 3-fold) in the past 30 years11, and the incidence of our hormone sensitive cancers has also increased. There are strong associations between dairy consumption and prostate cancer.12,13,14Interestingly, some studies have found that prostate cancer risk was elevated with increased consumption of low-fat milk specifically, suggesting that the potential threat to prostate health may be more closely linked to dairy protein than dairy fat.15,16 Ovarian cancer risk is also elevated by consumption of dairy products equivalent to three glasses of cow's milk per day.17,18 Butter use is associated with an increased risk of bladder cancer in women.19 Eating larger amounts of dairy products during childhood is associated with adult testicular and colorectal cancer.20,21

Cow's milk is the perfect food for the rapidly growing calf, but foods that promote rapid growth promote cancer. Consuming dairy protein on a regular basis elevates blood levels of insulin-like growth factor (IGF-1).22IGF-1 is known to stimulate the growth of both normal and cancer cells, and there is a strong and consistent association between serum IGF-1 concentrations and prostate cancer risk.23 One study showed that men who had the highest levels of IGF-1 had more than four times the risk of prostate cancer compared with those who had the lowest levels.24 If you choose to consume dairy, minimize your intake to small amounts – dairy products are not essential for good health and carries potential health risks.

2. www.DiseaseProof.com, Strategies for Preventing Breast Cancer, 6

Food

Quinoa Stuffed Peppers with Melted Pepper-Jack

Hurricane Sandy Disaster relief… Please donate any amount you can:

Red Cross Donation Page

Instagram: Quinoa Stuffed Peppers with Melted Pepper-Jack

In preparation for Hurricane Sandy last week, I made these Quinoa Stuffed Peppers with Melted Pepper-Jack, inspired from Vegetarian Times. The storm left us with limited power, so four nights of pre-made dinners that tasted better the longer they melded in the fridge (they also freeze beautifully) was just what the doctor ordered. Popped 'em in the toaster oven for 30 minutes each night and dinner was easy as that!

Quinoa Stuffed Peppers with Melted Pepper-Jack is a wonderful southwestern take on the classic, packed with southwestern spices and black beans, oozing with melted, dairy-free Pepper-Jack cheese (seriously, ya gotta try dairy free cheese- it melts, stretches and combines beautifully as a substitute within well constructed recipes.) Absolutely delicious. And, if you're more in the mood for Italian one night, just swap out the cumin for oregano & basil, throw in cannellini beans instead of black beans and use dairy free mozzarella instead of pepper-jack. Voila! Instant Italian Stuffed Pepper makeover:-)

Please enjoy!

Quinoa Stuffed Peppers with Melted Pepper-Jack

(Serves 8)

Ingredients:

1
medium onion, finely chopped
1
Tbs. olive oil
2
stalks celery, finely chopped
1
Tbs. ground cumin
2
cloves garlic, minced
1
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2
15-oz. cans diced tomatoes, drained, liquid reserved (I used a jar of Amy's marinara cause I didn't have any diced tomatoes!)
1
15-oz. can black beans, rinsed and drained (I used a mix of lentils and black beans as it was what I had on hand)
¾
cup quinoa (I used a mix of quinoa & millet)
3
large carrots, grated
1½
cups grated dairy-free pepper Jack cheese, divided
4
large red bell peppers, halved lengthwise, seeds/ribs removed

Method:

1. Heat oil and 1 Tbsp water in saucepan over medium heat. Add onion and
celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté
1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most
of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water.
Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes,
or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper.

3. Preheat oven to 350°F. Pour liquid from tomatoes in
bottom of baking dish.

4. Fill each bell pepper half with heaping ¾-cup quinoa
mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover,
and divide remaining cheese among peppers. Bake 15 minutes more, or
until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer
stuffed peppers to serving plates, and drizzle with pan juices before
serving.

Note** This dish freezes very well. Quinoa provides a serving of protein along with a punch of whole grain goodness.

(Recipe adapted from Vegetarian Times)

Instagram: Roasted Quinoa Stuffed Pepper with Melted Pepper-Jack

Hurricane Sandy Disaster relief… Please donate any amount you can:

Red Cross

You may also enjoy: Italian Affogatos!

Food

Strawberry Shakes & Mini Pizzas

A Nutritarian Lunch You & Your Kiddos will Love!

Strawberry Shakes & Mini Pizzas

Strawberry Shakes and Mini Pizzas are the favorite go-to lunch around our house lately. Jim, a huge fan of strawberry "Quik" growing up, slurps these shakes down like he's back in second grade:-) Likewise, as a former NYC pizza fanatic, he devours these delicious thin-crust mini pizzas. It's a meal packed with everything you crave and all the nutrition your body needs to thrive. Plus, the pizzas are totally customizable to suit your and your kiddos' taste-buds!

My delicious Strawberry Shake is a detoxifying, low-calorie drink packed with disease-preventing strawberries and pomegranate. Check out the majorly impressive benefits of these two powerfoods, as stated by Dr. Fuhrman on www.diseaseproof.com:

"Antioxidant phytochemicals:

Anthocyanins (the most abundant antioxidants in berries) provide antioxidant protection on their own, plus they increase the production of cells’ own antioxidant enzymes.¹ A 1.5 cup serving of strawberries increased antioxidant capacity in the blood of human subjects, building protection against oxidative damage.²
Pomegranate contains a unique antioxidant called punicalagin; it is the most abundant antioxidant in pomegranate, responsible for more than half of the antioxidant activity of pomegranate juice.³ Pomegranate juice has been found to reduce oxidative stress markers in healthy humans.⁴

Detoxification:

Ellagic acid, an antioxidant derived from berries and pomegranate interacts with a protein calledNrf-2 to increase expression of the body’s natural detoxification enzymes.⁵

Anti-cancer effects:

Strawberry and pomegranate extracts slowed cell growth and induced cell death in human cancer cells from several cancer types.^6-9
Pomegranate and strawberries are both anti-angiogenic – strawberry extracts help to prevent growing tumors from acquiring a blood supply – preventing those tumors from receiving the nutrients that would allow them to grow larger.^10-13
Pomegranate is one of the few foods (mushrooms are another) that contain natural aromatase inhibitors – this means that they inhibit the production of estrogen, which can reduce breast cancer risk.¹⁴
Strawberries and pomegranate have anti-inflammatory effects that may protect against cancer and other chronic diseases.^5,15,16
Patients with precancerous esophageal lesions ate strawberries each day for six months. The results were amazing – 29 out of the 36 patients in the study experienced a decrease in the histological grade of their lesion – this means that the progression toward cancer began to reverse, and the risk of the lesions becoming cancerous had decreased.^17"

Cardioprotective effects:

Higher strawberry intake is associated with reduced risk of death from cardiovascular disease.¹⁸
Human trials have found that daily consumption of strawberries decreases total and LDL cholesterol, and pomegranate phytochemicals reduce LDL oxidation (a contributor to atherosclerotic plaque development).^19-22
Strawberry and pomegranate phytochemicals have blood pressure-reducing properties.^23-25
In a study of patients with severe carotid artery blockages, after one ounce of pomegranate juice daily for one year, there was a 30 percent reduction in atherosclerotic plaque. In striking contrast, in the participants who did not take the pomegranate juice atherosclerotic plaque increased by 9 percent.²²

Anti-diabetes effects:

Strawberry and pomegranate phytochemicals have actions on certain digestive enzymes that can result in reduced glucose levels following a meal.²⁶
Ellagic acid, which can be derived from berries or pomegranate, reduced secretion by fat cells of an inflammatory molecule that is thought to contribute to insulin resistance.²⁷
Adding strawberries to a meal was shown to reduce the insulin response in overweight adults.^15"

I don't know about you, but all those amazing benies motivate me to drink this shake as often as possible! Well, ok, the fact it's outrageously delicious doesn't hurt:-)

Personal Mini Pizza

As for my yummy pizzas- they're made with crusty Ezekial 7 Whole Grain Pocket Breads, topped with out-of-this-world, organic marinara by the brand "Amy's," melty-stretchy, ooey-gooey non-dairy shredded mozzarella, your favorite chopped veggies (I love onions, olives, artichokes & a sprinkling of arugula) plus a few herbs (hot pepper flakes, garlic, oregano) for over-the-top pizza flavor. If you're new to non-dairy mozzarella, you'll be pleasantly suprised by how great it tastes & melts. Not to mention, you'll be very happy to avoid dairy when you learn what the multi-billion dollar dairy industry doesn't want anyone to know as explained at www.DrFuhrman.com and quoted below…

"Cow's milk is the perfect food for the rapidly growing calf, but foods that promote rapid growth promote cancer. Consuming dairy protein on a regular basis elevates blood levels of insulin-like growth factor (IGF-1).22 IGF-1 is known to stimulate the growth of both normal and cancer cells, and there is a strong and consistent association between serum IGF-1 concentrations and prostate cancer risk.23 One study showed that men who had the highest levels of IGF-1 had more than four times the risk of prostate cancer compared with those who had the lowest levels.24 If you choose to consume dairy, minimize your intake to small amounts – dairy products are not essential for good health and carries potential health risks."

"Dairy products contain many hormone-containing and -promoting substances. U.S. cheese consumption has increased 182% (almost 3-fold) in the past 30 years, and the incidence of our hormone sensitive cancers has also increased. There are strong associations between dairy consumption and prostate cancer.12,13,14 Interestingly, some studies have found that prostate cancer risk was elevated with increased consumption of low-fat milk specifically, suggesting that the potential threat to prostate health may be more closely linked to dairy protein than dairy fat.15,16 Ovarian cancer risk is also elevated by consumption of dairy products equivalent to three glasses of cow's milk per day.17,18 Butter use is associated with an increased risk of bladder cancer in women.19 Eating larger amounts of dairy products during childhood is associated with adult testicular and colorectal cancer.20,21"

Recipe for Strawberry Shakes (Serves 2)

Ingredients:

2 cups strawberries (frozen or fresh)
4 tbsp pomegranate concentrate
8 oz or more almond milk – adjust while blending to achieve preferred consistency
a couple drops of liquid stevia to sweeten with ZERO calories (I like Sweetleaf, KAL & Vitacost brands- the brand you choose does make a difference in taste. PS. Stevia helps lower & control blood pressure!)

Method:

Blend all the ingredients together in a high-speed blender (such as a Vitamix).
Serve with a wide-mouthed straw and enjoy!

Recipe for Personal Mini Pizzas (Makes 2 Pizzas)

Ingredients:

2 Exekial Whole Grain Pocket Breads (Store in freezer)
4 Tbsp Amy's Organic Low Sodium Marinara
dairy free shredded mozzarella
your choice of finely chopped/sliced toppings. I like sliced artichokes, thinly slivered onion, sliced black olives & a few greens sprinkled around on top
dried oregano- sprinkle to taste after cooking
dried garlic- sprinkle to taste after cooking
dried red pepper flakes- sprinkle to taste after cooking
sea salt- judiciously sprinkle to taste after cooking

Method:

Remove 2 frozen Pocket Breads from freezer.
While still frozen, spread 2 tbsp marinara over each pocket bread. Sprinkle with shredded mozzarella and add desired finely chopped/sliced toppings.
Place in a 400 F oven or toaster oven and cook until the veggies are soft and cooked through, cheese melted and the pocket breads crispy at the edges and heated through.
Sprinkle with dried herbs/seasonings to taste.
Cut each pizza into 4 wedges and serve. Enjoy!

Personal Mini Pizzas

What are your favorite pizza toppings?

What do your kiddos love on their pizza?

You may also enjoy~> Maple Cinnamon & Cocoa Crispies!

Food, Health, Nutrition & Wellness

The Happy Shake

The Happy Shake, recipe created by Stacy Stowers

I don't know about you, but I definitely have a sweet tooth. I love (raw) chocolate… and (vegan) ice-cream… and all the sorts of things that make one energized, happy and feeling fabulous in body, mind and spirit. Wait! You say. That sounds too good to be true! Does something with all that actually exist? In fact it does. It's called…

The Happy Shake!

Inspired by supremely talented raw food chef, Stacy Stowers, this superfoods-galore smoothie, disguised as creamy, chocolate, soft-serve ice-cream, is so unbelievable it's become a staple at "Blissed Out", the Organic Juice & Smoothie Bar on Martha's Vineyard. So, next time you're visiting the Vineyard, make sure you stop in to try it out… just kidding, of course I have shared my version of the recipe below:-)

Jim and I enjoy The Happy Shake as a decadent morning kickstart. Be prepared to experience exuberant energy, an outstanding mood and satiation likely to take you well beyond lunchtime. When you wake up the next day, don't be suprised if you feel extraordinarily well rested. Perhaps you may even notice a new glow to your complexion…

then you'll know how this recipe got it's name 😉

The Happy Shake

The Happy Shake (Serves 1)

INGREDIENTS & METHOD: Make sure you follow the method exactly! You will need a high-powered blender such as a Vitamix.

1. Liquid Base.

Start with 1/2 cup water
Add 4 cups loosely packed spinach
Add a Good FAT. You need the good fat for metabolizing the spinach and keeping you satisfied for hours. You may choose from: 1 Tbs. Hemp or Chia Seed or 1/4 Avocado

2. The Happy Part…

1/2 Tbs. Maca Powder for stamina, endurance and mental clarity.
1 Tbs. Raw Cacao Powder for that HAPPY BLISS feeling.
A great option for some additional alkalizing GREENS… add 1/2 Tbs. Vitamineral Green Powder or Spirulina (I always add it)
Liquid Stevia to taste

3. DO NOT add fruit yet… Blend preceding ingredients into a green concoction FIRST!

4. Finally, add 1 1/2 cups frozen blueberries & 1 frozen banana to your green concoction & blend into a chocolate, soft-serve ice-cream. BLUEberries + GREEN = Chocolate BROWN!

5. Optional: top with a teaspoon of cacao nibs.

Now go out and have the BEST Day Ever!

* Superfood Note: Super Foods like Maca and Cacao are very powerful foods bordering on medicine. This is a good time to do your own research on these two amazing foods. Start in small doses and listen to your body.

You may also enjoy: Poached Egg Topped Quinoa Cakes

Food

Maple Cinnamon Buckwheat Crispies

& Cocao Crispies

Maple Cinnamon Crispies & Strawberries awaiting creamy Almond Milk

Maple Cinnamon Crispies (and Cocoa Crispies), a recipe from the beautiful book, Raw Food Real World, by the equally beautiful Sarma Melngailis, falls into the addictive category for me. Not only are they delicious served in a bowl of creamy Almond milk (they remain nice & crispy in milk too!) but, since I find myself daydreaming of their crisp, sweet deliciousness, they're currently my favorite snack as well… a perfect nibble alongside a cup of tea. Fortunately, they're also quick and easy to make!

Buckwheat isn't actually a grain, but rather, an edible fruit seed which is easy for the body to digest, unlike grains, which increase acidity in the body, upsetting its pH balance. An overly acidic body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body's pH and oxygenates your system, keeping your body healthy, functioning correctly and even preventing and combating cancer.

Maple Cinnamon Crispies (and Cocoa Crispies) is one of the first recipes I made using my Excalibur dehydrator, a raw foodist's tool for many recipes. The dehydrator achieves the ability to warm and "cook" ingredients in a processs which retains almost 100% of the nutritional content of the food as well as the alkalinity of fresh produce while simultaneously inhibiting the growth of microforms such as bacteria. If you don't have a dehydrator, you could substitute your oven on it's lowest setting, leaving the door slightly ajar (to achieve a temp. of 115 F). Be sure to purchase raw buckwheat groats for this recipe, not the toasted type called kashi.

Enjoy!

Maple Cinnamon Buckwheat Crispies

Maple Cinnamon Buckwheat Crispies & Cocoa Crispies (Serves 4-6)

Recipe from the beautiful book: Raw Food Real World by Matthew Kenney & Sarma Melngailis

Ingredients:

2 cups buckwheat groats, soaked for at least 1 hour (will yield about 3 1/2 cups)
3/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 packets stevia
2 teaspoons sea salt

Method:

Rinse buckwheat groats to get rid of extra starchiness.
Place groats in food processor along with remaining ingredients. Pulse until combined but not pureed, until it looks like soupy oatmeal.
Divide between two Teflex-lined dehydrator trays, spreading to about 1/8" thick with an offset spatula. Dehydrate at 115 F for 8-12 hours until top is dry to touch & teflex peels away easily. (If using your oven on lowest setting with door propped to achieve consistent 115F, spread on a nonstick baking matt or secured nonstick foil so doesn't slip when spreading.)
Set a second dehydrator tray lined with only mesh screen this time, over each partially dehydrated sheet of buckwheat crispies. Flip two trays over in order to then remove top tray & peel away teflex. Place flipped buckwheat back into dehydrator for an additional few hours until completely dry and crunchy.
Break into pieces and store in airtight container. You may also store in fridge for maximum freshness for up to a few weeks.

Cocoa Crispies: Replace the cinnamon with 2 heaping tablespoons of organic cocoa powder or carob powder.

You may also enjoy: Vibrant Pear & Fuji Salad with Pecans & Cheddar

Food

Cozy Tuscan White Bean & Veggie Soup

Cozy Tuscan White Bean & Veggie Soup

There's nothing better than cozying up to a bowl of steaming, healthy goodness on a chilly winter day. My favorite Tuscan White Bean & Veggie Soup will warm your insides, leaving you well nourished and happy! This garlicky, tomato-based bowl of hearty veggies & cannellini beans is enlivened with bright green wilted spinach and a dusting of Pecorino Romano dotted with truffle oil. A simple dish you can rely on when you want simple, healthy, comfort to warm your soul!

Recipe for Tuscan White Bean & Veggie Soup

Ingredients

1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced,
1 small zucchini, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried sage
sea salt
freshly ground black pepper
4 cups low-sodium chicken broth or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
1 (15 oz) can low-sodium canellini beans, drained and rinsed
3 cups chopped baby spinach leaves
freshly grated Pecorino Romano
Truffle Oil for finishing (or substitute best quality EVOO)

Method

Heat the oil in a large pot over medium-high heat. Add the chopped onion, carrots, celery, zucchini, garlic, thyme, sage, sea salt and fresh cracked pepper, cook stirring occasionally until the vegetables are tender, aproximately 5 minutes.
Add the broth and tomatoes with their juices and bring to a boil. Add the white beans and the spinach and cook until the spinach is wilted, about 2 more minutes.
Ladel into bowls; top with freshly grated Pecorino Romano & drizzle with truffle oil.

Enjoy!

Tuscan White Bean & Veggie Soup

Food

Triple Berry Parfait with Cashew Cream

Fresh Berries with Cashew Cream

Triple Berry Parfait with Cashew Cream was a perfect start to this sunny, spring day. Fresh, organic berries topped by a luscious, honey-sweetened mousse…

The only thing better than looking forward to having this for breakfast the next couple of days is knowing how healthy it is! A lovely little meal packed with antioxidants, protein, fiber and iron.

Serve cashew cream with any mixture of fruit or simply substitute it anywhere you'd use a sweet topping like whipped cream or mascarpone. It's to die for!

This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!

Cashew Cream (makes 2 cups)

Ingredients:

2 cups raw cashew nuts (soaked overnight to remove enzyme inhibitors & release live nutrients by initiating the sprouting process)
2 cups cold water (plus extra as needed)
1/2 teaspoon pure vanilla extract
2 tablespoons raw coconut nectar or raw honey (3 if you like it sweet!)

Method:

Place cashews, 2 cups cold water, raw honey and vanilla extract into a heavy-duty blender such as a Vitamix. (If your blender isn't "heavy-duty" just soak the cashews in the water overnight to soften. After step 2 strain the final, blended mixture through a sieve if necessary- or just keep it rustic.)
Blend on high speed for about 1 minute. Add a little more water and blend again until smooth. Taste the cream and add a bit more honey if necessary.
The cream thickens and settles as it refrigerates. If you're preparing for immediate use, only add enough water to bring it to immediate desired thickness. To prep in advance, leave the cream a little runnier by adding another few tablespoons of water, blending til incorporated.
Cashew cream may be stored in an airtight container in the fridge for up to 4 days.

Triple Berry Parfait

Raspberries
Blackberries
Strawberries sliced
Mint sprigs

To assemble Triple Berry Parfait, simply arrange blackberries, raspberries and strawberries into a dish and drizzle a generous dollop of cream over top. Garnish with a sprig of mint and enjoy!

Tip: A festive breakfast, brunch or dessert treat to serve on Forth of July with its red, white and blue color scheme! Just substitute blueberries for the blackberries.