Recipes
Serves 6 Ingredients: 2 Roasted Beet, small 1 15-oz. can Chickpeas 1 large Lemon, zested 1/2 large Lemon, juiced 1 pinch salt and black pepper 2 large Garlic Cloves, minced 2 Tbsp Tahini 1/4 cup Extra Virgin Olive Oil Directions: Peel and dice beets into cubes and roast in oven at 350 degrees for 20-25 minutes. Once...
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Ingredients: 2 medium ripe bananas (previously frozen) 1 cup fresh or frozen pineapple 2 small handfuls of kale 1 1/2 – 2 cups unsweetened milk of choice 1 Tbsp chia seeds Optional Toppings Roasted unsalted nut of choice Shredded unsweetened coconut Fresh berries Chia seeds Directions: Add all smoothie ingredients to a blender and...
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4 servings Ingredients: For the Wraps: 4 large Root Beer Leaves ½ cup Hummus 4 Carrots, peeled and cut into matchsticks 2 Beets, cut into matchsticks 6 Sorrel sprigs ½ cup Gold Pea Tendrils ½ cup Watercress For the...
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Ingredients: Yields 2LBS Focaccia: 1 3/4 Cups Room Temperature Water 1 Bag Dry Mix 2 Tbsp Honey or Malt Syrup 1 1/2 TBSP Olive Oil 1 Tsp Yeast For Baking: 1/4+ Cup Olive Oil 2 Cups Ice Yields 4 LBS...
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Servings: 4Source: The Culinary Vegetable InstituteTo construct a seasonal salad one must adopt the alter-ego of an explorer. Opportunities are abundant and the constraints of the season offer quick guidance when the appropriate philosophies are adopted. Just as Mixed Greens...
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