YOGA CAMP RECIPE

HEALTHY EGGS BENEDICT

1 eggs

1 slices canadian bacon

parsley, for garnish

HOLLANDAISE SAUCE

0.75 egg yolk

0.25 tablespoon lemon juice

0.15 teaspoon dijon

0.062 teaspoon salt

pinch of cayenne pepper

0.125 cup hot butter, or ghee

INSTRUCTIONS

Preheat your oven to 400 degrees Fahrenheit.

Slice the potato into even round slices, using a sharp knife or mandoline. Place the slices on a baking
sheet and bake for 30-40 minutes, or until cooked through. Note: thicker slices may take longer.

When the sweet potato is almost done, prepare the other ingredients.

Cook the Canadian bacon for about a minute on each side in a pan on medium heat. Set aside.

Bring a pot of water to a simmer. Create a vortex with a spoon and crack and poach the eggs for 3-4
minutes. Remove the eggs from the pot and place in a bowl.

Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper to a high powered blender and blend
for about 5 seconds. Then slowly pour in the hot butter with the blender on medium high, until you've
fully emulsified the sauce. Pour into a small bowl.

Once the potatoes have cooked, add to a plate and top with Canadian bacon, a poached egg, and a
drizzle of hollandaise sauce. Garnish with chopped parsley and serve immediately!
 GREEN SHAKSHUKA RE

1/4 tbsp olive oil

• 0.1 medium onion, diced

• 0.8 cloves garlic cloves, finely chopped

• 35 g brussels sprouts, shaved or finely sliced

• 0,2 zucchini, grated

• 0,2 tsp cumin

• 0.1 tsp salt

• 0.05 tsp pepper

• 12 g packed baby spinach

• 1 large eggs

• 0.8 g fresh cilantro, chopped

• 0.2 large avocado, for garnish

 INSTRUCTIONS 
 Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until
the onion becomes translucent. Add the garlic and cook an additional minute.

 Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the
brussels sprouts have softened, add the zucchini and spices and stir for another minute.

 Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.

 Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well.

 Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs
faster.

 Sprinkle the fresh cilantro on top and garnish with sliced avocado
 SUPER SEED BUCKWHEAT WAFFLES
(GLUTEN-FREE, VEGAN) 3 waffles

120 g buckwheat flour, I use this brand

• 44.67 g raw sunflower seeds

• 2 tbsp raw pumpkin seeds

• 2 tbsp ground flaxseed

• 1 tbsp coconut sugar

• 1 tsp baking soda

• 0.5 tsp salt

• 2 tbsp coconut oil, melted

• 300 g coconut water

INSTRUCTIONS 

 Place the sunflower seeds and pumpkin seeds in a food processor and pulse until finely
ground into a flour. Transfer the seed flour to a bowl and add the buckwheat flour, ground
flax seeds, coconut sugar, baking soda and salt. Whisk all dry ingredients together.

 Add the coconut oil and coconut water and whisk into a batter.

 Heat a waffle maker and pour a ladle-full of batter onto the waffle plates. Cook until golden.

 Serve with sliced banana, strawberries and maple syrup.

 HONEY LIME QUINOA FRUIT SALAD

1 cup quinoa uncooked, (I used tricolor)

• 1/4 cup strawberries sliced

• 0.2 cup blackberries

• 0.2 cup blueberries

• 0.2 mango diced

Honey Lime Glaze:

• 0.25 cup honey

• 0.35 tablespoons lime juice

• 0.2 tablespoon basil chopped for garnish

Instructions

1. Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.

2. In a large bowl, combine quinoa, strawberries, blueberries, and mango.

To make the glaze:

1. In a small bowl combine the honey and lime juice. Drizzle over the fruit salad and toss to coat.
Garnish with fresh basil.
 English breakfast muffin

Ingredients

1 whole meal English muffin, cut in half

1 poached egg

1 slice lean roast ham

20g reduced-fat or "light" medium-hard cheese

2 tsp low-fat spread

20g fresh spinach leaves

Pinch of ground black pepper

Oozing poached egg on a layer of cheese and roast ham – what's not to love about this lower-calorie
version of the classic English breakfast muffin?

Preheat the grill and toast the muffins on the cut sides only. Poach the egg in gently simmering water
for 3 to 4 minutes until the yoke is set but still runny in the middle.

Spread the toasted muffin sides with the low-fat spread, and layer the spinach leaves, ham and
cheese on 1 half. Place the poached egg on top, season with black pepper, and top with the other half
of the muffin.
 Peanut Butter Banana Crunch Chia Seed Pudding

Ingredients

for 4 servings

• ½ cup peanut butter(120 g)

• ½ cup greek yogurt(140 g)

• 1 cup almond milk(240 mL)

• 1 teaspoon vanilla extract

• 2 tablespoons honey

• ½ cup chia seeds(80 g)

TOPPINGS

• 1 banana, sliced

• roasted peanut

• 4 tablespoons crunchy granola cluster

Nutrition Info

View Info

Preparation

1. In a medium bowl, mix the peanut butter and greek yogurt together until smooth.

2. Add in the almond milk, vanilla, honey, and chia seeds and mix until well combined.

3. Pour the mixture into an airtight container and refrigerate, covered for 4 hours.

4. Spoon the pudding into desired serving dish and top with sliced banana, roasted peanuts, and
crunchy granola clusters.

5. Enjoy!
 CLEAN GREEN SMOOTHIE BOWL

30 g of spinach, (or other leafy green)

• 120 g coconut water, (or plain water)

• 1 bananas,, sliced and frozen

• 0.25 avocado

TOPPINGS

• 1 kiwi fruit,, peeled and sliced

• 37 g blueberries

• 11 g coconut flakes

• 1 tbsp sunflower seeds

INSTRUCTIONS

• Add all smoothie bowl ingredients to a high-powered blender and blend until thick and
creamy.

• Pour into a bowl and top with kiwi, blueberries, coconut and sunflower seeds.
Do uble Be rry Pa rfa its (se rve s 2)

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stra w b e rrie s a n d th e n b lu e b e rrie s. Re p e a t la ye rin g p ro c e ss un til yo g u rt a n d b e rrie s a re
g o n e . If d e sire d , a d d a d rizzle o f h o n e y a n d sp rin klin g o f c in n a m o n to yo g urt la ye r b e fo re
a d d in g b e rrie s.
Sto re a n y u n e a te n p a rfa its c o ve re d in frid g e fo r u p to tw o d a ys.
 BACON AVOCADO FRIES[8pcs}  

1 avocados 

8 thin strips of bacon

1/4 c. ranch dressing, for serving

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DIRECTIONS

FOR OVEN

1. Preheat oven to 425º. Slice each avocado into 8 equally-sized wedges. Wrap each wedge in
bacon, cutting bacon if needed. Place on a baking sheet, seam side down.

2. Bake until bacon is cooked through and crispy, 12 to 15 minutes. 

3. Serve with ranch dressing.

FOR AIR FRYER

1. Slice each avocado into 8 equally-sized wedges. Wrap each wedge with a strip of bacon,
cutting bacon if needed. 

2. Working in batches, arrange in air fryer basket in a single layer. Cook at 400° for 8 minutes
until bacon is cooked through and crispy. 

3. Serve warm with ranch.

 GREEK SUSHI

INGREDIENTS 12 pcs

1 large cucumber

1/3 c. hummus

1/4 c. crumbled feta

1/4 c. chopped kalamata olives

1/4 c. chopped cherry tomatoes

Small sprigs fresh dill

Lemon wedges (optional)

SHRIMP CUCUMBER BITES

INGREDIENTS 6 serving

FOR THE SHRIMP

1/3 c. extra-virgin olive oil

1/4 c. lime juice

2 tbsp. honey

2 cloves garlic, minced

1 tsp. cajun seasoning

Kosher salt1 lb.

shrimp, peeled and deveined, tails discarded

FOR THE GUACAMOLE

2 avocados

2 tbsp. lime juice

1/2 red onion, finely minced

1 jalapeño, finely chopped

2 tbsp. freshly chopped cilantro, plus more for garnish

2 cucumbers, sliced 1/2" th

DIRECTIONS

1. In a large bowl, combine oil, lime juice, honey, garlic, and Cajun seasoning. Season with salt.
Add shrimp and toss until fully coated, then cover and refrigerate for 30 minutes or up to an hour.

2. In a large skillet over medium heat, cook shrimp until pink and completely opaque, about 2
minutes per side. Remove from heat.

3. In a medium bowl, mash avocados. Add lime juice, red onion, jalapeño, and cilantro and stir to
combine. Season with salt.

4. Place a tablespoon-sized dollop of guac on each cucumber slice. Top with shrimp and garnish
with more cilantro.

CRUNCHY NOODLE SALAD

Serve 6

Kosher salt

1/2 pound thin spaghetti

1 pound sugar snap peas

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds, divided

1/2 cup smooth peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (white and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves

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Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package
directions. Drain and set aside.

2. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return
to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a
slotted spoon and immerse them in a bowl of ice water. Drain.

3. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil,
honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the
dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley
and toss together.

PANZANELLA
Serve 12

3 tablespoons good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into 1-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick

1 red bell pepper, seeded and cut into 1-inch cubes

1 yellow bell pepper, seeded and cut into 1-inch cubes

1/2 red onion, cut in 1/2 and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons Champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions

1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat,
tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

2. For the vinaigrette, whisk all the ingredients together.

3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and
capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
Serve, or allow the salad to sit for about half an hour for the flavors to blend

LOBSTER SALAD
INGREDIENTS serve 4

1/4 c. mayonnaise

1 stalk celery, finely diced

2 tbsp. lemon juice

2 tbsp. finely chopped chives, plus more for serving

Kosher salt

3 (12-oz.) lobster tails, steamed, meat removed and chopped (3 c.)

Butterhead lettuce, for serving

Sliced avocado, for serving

Lemon wedges, for serving

DIRECTIONS

1. In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Season with salt. Fold in
chopped lobster meat.

2. Lay lettuce on a serving platter, then top with lobster salad. Garnish with avocado, more
chives, and a squeeze of lemon.

Parker split pea

Deselect All 6 serve

1 cup chopped yellow onions

2 cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1-1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 pound dried split green peas

8 cups chicken stock or water

Directions

1. In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano,
salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2
pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim
off the foam while cooking. Add the remaining split peas and continue to simmer for another 40
minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom.
Taste for salt and pepper. Serve hot

LENTIL SAUSAGE SOUP

Ingredients 10 serv

1 pound French green lentils (recommended: du Puy)

1/4 cup olive oil, plus extra for serving

4 cups diced yellow onions (3 large)

4 cups chopped leeks, white and light green parts only (2 leeks)

1 tablespoon minced garlic (2 large cloves)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon minced fresh thyme leaves

1 teaspoon ground cumin

3 cups medium diced celery (8 stalks)

3 cups medium diced carrots (4 to 6 carrots)

3 quarts Homemade Chicken Stock, recipe follows, or canned broth

1/4 cup tomato paste

1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick

2 tablespoons dry red wine or red wine vinegar

Freshly grated Parmesan, for serving

Homemade Chicken Stock:

3 (5-pound) chickens

3 large onions, unpeeled and quartered

6 carrots, unpeeled and halved

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled and cut in 1/2, optional

20 sprigs fresh flat-leaf parsley

15 sprigs fresh thyme

20 sprigs fresh dill

1 head garlic, unpeeled and cut in 1/2 crosswise

2 tablespoons kosher salt

2 teaspoons whole black peppercorns

Directions

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

2. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic,
salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add
the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and
drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until
the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and
simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Homemade Chicken Stock:

Yield: 6 quarts

Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns
in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed.
Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the
chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart
containers.

Moroccan sweet potato, carrot and chickpea soup

4 servings

2 tbsp olive oil

1 large brown onion, roughly chopped

2 garlic cloves, crushed

1 tsp ground coriander

2 tsp ground cumin

1/4 tsp chilli powder

600g orange sweet potato, peeled, diced

500g carrots, peeled, sliced

6 cups Massel chicken style liquid stock

300g can Coles chickpeas, drained, rinsed

1/2 small lemon, juiced

Turkish bread croutons (see note), to serve

• Step 1

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3
minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and
carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-
low and simmer, stirring occasionally, for 20 minutes.

• Step 2

Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.

• Step 3

Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and
pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot (do not boil). Ladle into bowls. Top
with croutons. Sprinkle with pepper. Serve.

FISH TACO
Ingredients serve 4

Deselect All

Tacos:

1 pound white flaky fish, such as mahi mahi or orata

1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves

8 flour tortillas

Garnish:

Shredded white cabbage

Hot sauce

Crema or sour cream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Pureed Tomato Salsa, recipe follows

Pureed Tomato Salsa:

2 tablespoon peanut oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 serrano chile

1 jalapeno, sliced
1 tablespoon chipotle hot sauce

1 tablespoon Mexican oregano

1/4 cup chopped fresh cilantro leaves

Salt and pepper

1. Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil,
lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

2. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4
minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the
fish with a fork.

3. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and
garnish with any or all of the garnishes.

Pureed Tomato Salsa:

Yield: 6 to 8 servings

1. Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and
garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about
15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for
an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with
salt and pepper, to taste.

Grilled Striped Bass with Indian-Spiced Tomato Salad

• 1 tablespoon whole black peppercorns

• 1 tablespoon coriander seeds

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• 1/4 cup chopped basil

• 2 tablespoons red wine vinegar

• 1 medium shallot, minced

• 1 tablespoon minced fresh ginger

• 1/2 teaspoon sugar

• 2 pounds assorted heirloom tomatoes, cut into 1-inch dice

• Salt

• 1 teaspoon chopped rosemary

• Four 6-ounce wild striped bass fillets, with skin

• Freshly ground pepper

• Step 1

In a small skillet, toast the peppercorns and coriander seeds over moderately high heat until fragrant,
30 seconds. Transfer to a spice grinder and let cool completely. Grind the peppercorns and coriander
to a powder.

• Step 2

In a large bowl, combine 1/4 cup of the olive oil with the ground spices, basil, vinegar, shallot, ginger
and sugar. Add the tomatoes and toss to coat with the dressing. Season the tomatoes with salt.

• Step 3

Light a grill or heat a grill pan. In a shallow baking dish, combine the remaining 2 tablespoons of olive
oil with the rosemary. Season the bass with salt and pepper and coat the fillets with the rosemary oil.
Grill the bass over moderately high heat, skin side down, until nicely charred and crisp on the bottom,
3 minutes. Turn the bass and cook until just opaque in the center, 3 minutes longer.

• Step 4

Using a slotted spoon, transfer the tomatoes to plates. Set the bass fillets on the tomato salad. Spoon
the tomato dressing over and around the fish and serve.

Suggested Pairing

Robust rosé from Spain.

 Porterhouse Steak

Ingredients

Ingredient Checklist

• One 36-ounce porterhouse steak, cut 2 inches thick

• Kosher salt

• Freshly ground black pepper

• 1 tablespoon unsalted butter

Directions

Instructions Checklist

• Step 1

Set a rack in a rimmed baking sheet. Season the steak with 1 tablespoon of salt and transfer to the
rack. Refrigerate, uncovered, overnight. Let the steak come to room temperature 30 minutes before
cooking.

• Step 2

Preheat the oven to 400°. Heat a large cast-iron skillet until very hot, about 5 minutes. Pat the steak
dry with paper towels and season with salt and pepper. Cook the steak over moderate heat until
browned and crusty, about 3 minutes. Add the butter, turn the meat and transfer the skillet to the
oven. Roast until an instant-read thermometer inserted in the thickest part registers 120° for medium-
rare, 12 to 15 minutes. Transfer the steak to a work surface and let rest for 10 minutes before serving.

Serve With

Green Peppercorn Jus, Curry-Mustard Mayonnaise and House Steak Sauce

 Lemon Chicken Breasts

Ingredients serve 4

Select All

1/4 cup good olive oil

3 tablespoons minced garlic (9 cloves)

1/3 cup dry white wine

1 tablespoon grated lemon zest (2 lemons)

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons dried oregano

1 teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

4 boneless chicken breasts, skin on (6 to 8 ounces each)

1 lemon

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just
1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon
juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken
breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and
tuck it among the pieces of chicken.

4. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is
done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for
2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with
salt and serve hot with the pan juices.
 Hawaiian-Style Garlic Butter Shrimp

Ingredients serve 6

ROASTED GARLIC BUTTER

• 1 cup canola oil

• 1/4 cup peeled garlic cloves (from 1 head garlic)

• 1/2 cup unsalted butter (4 ounces), at room temperature

• 1 teaspoon kosher salt

SHRIMP

• 1/2 cup bottled Italian dressing

• 1/2 cup mayonnaise

• 1/4 cup fresh calamansi or Key lime juice (from about 8 Key limes)

• 1 tablespoon coarse sea salt

• 2 pounds peeled and deveined tail-on raw large shrimp

• 1/2 cup chopped scallions

• 2 tablespoons chopped fresh parsley

• 1 teaspoon paprika

Directions

Make the roasted garlic butter

• Step 1

Preheat oven to 350°F. Place oil and garlic in a small baking pan; cover with aluminum foil. Roast garlic
in preheated oven until soft and light golden brown, about 40 minutes. Let cool 1 hour. Remove garlic
from oil; place garlic in bowl of a food processor. (Reserve oil for another use.) Add butter to food
processor, and process until smooth. Stir in salt. Let butter mixture stand at room temperature until
ready to use.
Make the shrimp

• Step 2

While roasted garlic cools, stir together Italian dressing, mayonnaise, calamansi juice, and salt. Add
shrimp, and toss to coat. Cover and refrigerate 30 minutes.

• Step 3

Heat a grill pan over medium-high. Remove shrimp from marinade, and discard marinade. Grill shrimp
until cooked through, 1 to 2 minutes per side. Transfer shrimp to a large bowl. Add roasted garlic
butter, and toss until butter is melted and shrimp are coated. Sprinkle with scallions, parsley, and
paprika; toss to combine. Transfer to a serving plate.

Make Ahead

The roasted garlic butter can be covered and stored in refrigerator up to 1 week.

Suggested Pairing

Full-bodied, unctuous Chardonnay.

Mediterranean Platter
 Humus
INGREDIENTS 8 serving

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

• ½ teaspoon baking soda (if you’re using canned chickpeas)

• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste

• 1 medium-to-large clove garlic, roughly chopped

• ½ teaspoon fine sea salt, to taste

• ½ cup tahini

• 2 to 4 tablespoons ice water, more as needed

• ½ teaspoon ground cumin

• 1 tablespoon extra-virgin olive oil

• Any of the following garnishes: drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or
paprika, chopped fresh parsley

INSTRUCTIONS

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by
several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing
heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their
skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool
water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and
salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can
mellow, ideally 10 minutes or longer.

3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping
to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food
processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick
to begin with, you might need to add 1 to 2 tablespoons more ice water.)

5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending,
drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the
processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to
achieve a super creamy texture.

6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall
flavor and another tablespoon of lemon juice for extra zing.

7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on
top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator,
covered, for up to 1 week.

NOTES

HOW TO COOK DRY CHICKPEAS IN A HURRY FOR THIS RECIPE: In a large saucepan, combine 5 ounces
(¾ cup) dried chickpeas and ½ teaspoon baking soda, and fill the pot with water. Bring the mixture to
a boil over high heat and skim off the surface foam as needed. Continue boiling over medium-high,
adding more water if you start running out, until the chickpeas are very mushy and falling apart,
about 1 hour to 1 hour 15 minutes. Drain in a fine-mesh colander, rinse under cool running water, and
drain well before using. Start the recipe at step 2.
 Tahina
INGREDIENTS serve 6

• 4 medium-to-large cloves garlic, pressed or minced

• ¼ cup lemon juice

• ½ cup tahini

• ½ teaspoon fine sea salt

• Pinch of ground cumin

• 6 tablespoons ice water, more as needed

INSTRUCTIONS

1. In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to
give the garlic time to infuse the lemon juice with flavor.

2. Pour the mixture through a fine-mesh sieve into another medium bowl. Press the garlic solids
with a spatula to extract as much liquid as possible. Discard the garlic.

3. Add the tahini, salt and cumin to the bowl. Whisk until the mixture is thoroughly blended.

4. Add water 2 tablespoons at a time, whisking after each addition until smooth. (It may seize
up, don’t worry.) After about 6 tablespoons, you will have a perfectly creamy and smooth, light-
colored tahini sauce.

5. If desired, thin with additional water for a more drizzly sauce. Adjust if necessary—if you’d
like more tang, add more lemon, or for more overall flavor, add another pinch of salt. Your tahini
sauce is ready to serve!

NOTES

Recipe adapted from Michael Solomonov’s cookbook, Zahav, via Epicurious.

SHORTCUT OPTION: Simply skip the garlic altogether and stir the lemon juice in with the other
ingredients in step 3. You’ll end up with a great, basic, tangy tahini sauce this way.

STORAGE SUGGESTIONS: This tahini sauce keeps well in the refrigerator, covered, for about 1 week.
The tahini may thicken with time; whisk in additional cold water as necessary to thin. Solomonov
suggests that the tahini sauce can also be frozen for up to 1 month.

HERBED TAHINI SAUCE: Whisk ¼ cup (or more, to taste) chopped fresh, leafy herbs into the tahini
sauce. Great options include fresh parsley, basil, dill and/or cilantro. If you would like a well-blended
green sauce, simply blend the tahini sauce and herbs together in a food processor or blender.

FOOD PROCESSOR OPTION: (This makes more sense if you’re doubling the recipe and/or making the
blended herbed sauce option.) You can actually toss unpeeled garlic cloves into the food processor,
blitz until finely chopped, add the lemon juice, and let it rest for 10 minutes. Then strain the garlic out
of the mixture in a strainer as described, and return the garlicky lemon juice to the food processor.
Add the tahini, herbs (if using), salt and cumin and blend until creamy. Thin with cold water, added 2
tablespoons at a time, until you have a perfectly smooth sauce.
 Baba Ganoush
INGREDIENTS serve 6

• 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)

• 2 medium cloves of garlic, pressed or minced

• 2 tablespoons lemon juice, more if necessary

• ¼ cup tahini

• ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish

• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

• ¾ teaspoon salt, to taste

• ¼ teaspoon ground cumin

• Pinch of smoked paprika, for garnish

• Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips,
cucumber slices, etc.

INSTRUCTIONS

1. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a
large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan.
Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the
prepared pan with the halved sides down.

2. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about
35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to
cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the
skin behind.

3. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard
the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture
from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the
eggplant to release some more moisture.

4. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into
the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant
breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in
the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any
particularly long strings of eggplant.

5. Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼
teaspoon) and more lemon juice, if you’d like a more tart flavor.

6. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle
parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on
sandwiches!

*EGGPLANT SELECTION: Large eggplants tend to contain more seeds, which can produce a
bothersome texture. So, it’s better to use 2 small eggplants that weigh about 2 pounds total, rather
than 1 large. Choose eggplants that are shiny and smooth (no mushy parts), and feel heavy for their
size. Turn your eggplant into baba ganoush promptly, since overripe eggplant tastes more bitter.
STORAGE SUGGESTIONS: Leftover baba ganoush can be stored in an airtight container in the
refrigerator for about 4 days (I think it’s best served fresh, but some say it tastes better after a day or
two). I like to let my leftover baba ganoush warm to room temperature before serving, but others
prefer it chilled, so I’ll leave this up to you.

FOR A LIGHTER DIP: You can reduce the olive oil to as little as 2 to 3 tablespoons. Your dip won’t be as
rich and creamy, but it will still be very good!
 Marinate eggplant
Ingredients for 6

• 6 medium eggplants thinly sliced

• olive oil for brushing

For the marinade

• ¾ cup olive oil

• 1/3-½ cup fresh lemon juice (amount depends on the acidity of the lemon juice)

• 4 garlic cloves crushed

• 2-3 tsp red chilli finely chopped

• 2 tsp dried oregano

• 2 tsp salt

• 1 tsp pepper

Instructions

1. Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and
caramelized on both sides.

2. Place the slices of eggplant into a large jar or sealable container.

3. Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the
eggplant.

4. Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the
fridge.

Nutrition

Calories: 124kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 471mg |
Potassium: 655mg | Fiber: 8g | Sugar: 10g | Vitamin A: 75IU | Vitamin C: 15.8mg | Calcium: 31mg |
Iron: 0.8mg
 Tabbouleh
INGREDIENTS 6 serve

• ½ cup bulgur

• 1 cup diced cucumber (1 small-to-medium)

• 1 cup diced tomato* (1 large)

• 1 teaspoon fine sea salt, divided

• 3 medium bunches curly parsley

• ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food
processor with the parsley)

• ⅓ cup thinly sliced green onion

• ⅓ cup extra-virgin olive oil

• 3 to 4 tablespoons lemon juice, to taste

• 1 medium clove garlic, pressed or minced

INSTRUCTIONS

1. Cook or soak the bulgur until tender according to package directions. Drain off any excess
water, and set aside to cool.

2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of
the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.

3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining
stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade.
Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a
large serving bowl before proceeding with the next.

4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley.
Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl
(this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the
bowl.

5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice,
garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if
necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle.
Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the
refrigerator, covered, for up to 4 days.

NOTES

MAKE IT GLUTEN FREE: Bulgur is not gluten free (it’s cracked wheat). Substitute quinoa for an
untraditional gluten-free option. You’ll use the same amount (½ cup) uncooked quinoa, or 1 ½ cups
cooked leftover quinoa. Here’s how to cook quinoa.

*TOMATO NOTE: Use the most ripe and red tomatoes you can find! If you’re making this salad when
tomatoes aren’t in season, cherry tomatoes might be your best bet.
 Arabic salad
INGREDIENTS serve 4

• 2 cup of chopped cucumber

• 1 cup of chopped tomatoes

• 1 cup of chopped lettuce

• ½ cup of chopped parsley

• 2 tablespoon of olive oil

• 2 teaspoon of sumac spices

• Salt and Black Pepper for taste

INSTRUCTIONS

1. Chop the cucumber, tomatoes, lettuce and parsley

2. Transfer them into a large bowl

3. Add sumac spices and olive oil in that bowl. Mix them with the vegetable well.

4. Add salt and black pepper for taste

5. Serve it with any main course meal preferably meat and rice dish.

NOTES

• You can add feta cheese or crispy pita bread if you like

• Other vegetables you can add include red onion, carrot or mints.

• If you don't have sumac spices, you can add 2 tablespoon of lemon or citrus juice.
 Falafel ball
24 ball

• 2 cup dried chickpeas (Do NOT use canned or cooked chickpeas)

• ½ tsp baking soda

• 1 cup fresh parsley leaves, stems removed

• ¾ cup fresh cilantro leaves, stems removed

• ½ cup fresh dill, stems removed

• 1 small onion, quartered

• 7-8 garlic cloves, peeled

• Salt to taste

• 1 tbsp ground black pepper

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tsp cayenne pepper, optional

• 1 tsp baking powder

• 2 tbsp toasted sesame seeds

• Oil for frying

Falafel Sauce

• Tahini Sauce

Fixings for falafel sandwich (optional)

• Pita pockets

• English cucumbers, chopped or diced

• Tomatoes, chopped or diced

• Baby Arugula

• Pickles

________________________________________

INSTRUCTIONS

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with
water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas
are still too hard). When ready, drain the chickpeas completely and pat them dry.

2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted
with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the
falafel mixture.
3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or
(up to one whole night) until ready to cook.

4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir
with a spoon.

5. Scoop tablespoonfuls of the falafel mixture and form into patties (½ inch in thickness each). It
helps to have wet hands as you form the patties.

6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles
softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until
crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in
batches if necessary.

7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.

8. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with
tahini or hummus, arugula, tomato and cucumbers. Enjoy!

NOTES

• Cook's Tip: You need to start with dry chickpeas, do not use canned chickpeas here. You will
need to begin soaking the chickpeas overnight, allow up to 24 hours.

• Falafel Recipe variations: Variations of this recipe may call for flour or eggs. If you prefer, you
can add 1 to 1 ½ tbsp of flour to the falafel mix or 1 egg. I did not use either, and the falafel mixture
stayed well together.

• Pro Tip for Frying: When you fry the falafel patties, you want to achieve a deep golden brown
color on the outside. More importantly, the patties need to be fully done on the inside. Your frying oil
needs to be at 375 degrees F, for my stove, that was at a medium-high temp. Be sure to test your first
batch and adjust the frying time as needed.

• Popular falafel sauce: tahini sauce is what is traditionally used with falafel. I use organic tahini
paste by Soom, and here is my tahini sauce recipe.

• Baked Falafel Option: If you prefer, you can bake the falafel patties in a 350 degree F heated
oven for about 15-20 minutes, turning them over midway through. Use a lightly oiled sheet pan, and
you might like to give the patties a quick brush of extra virgin olive oil before baking.

• Pro-Tip for Make-Ahead: To make ahead and freeze, prepare the falafel mixture and divide
into patties (up to step #6). Place the patties on a baking sheet lined with parchment paper and
freeze. When they harden, you can transfer the falafel patties into a freezer bag. They will keep well in
the freezer for a month or so. You can fry or bake them from frozen.
 Matbucha
INGREDIENTS serve 6

• 3/4 lb green bell peppers (2 peppers)

• 1 medium jalapeno (or more to taste)

• 56 oz diced tomatoes, or 8 large tomatoes peeled and diced (2 large cans)

• 1 clove garlic, minced

• 2 tbsp sugar (or to taste-- some people prefer it less sweet)

• 1 tsp chili pepper flakes (or more to taste)

• 1/2 tsp salt

• 1/3 cup extra virgin olive oil

• 1 tbsp paprika

INSTRUCTIONS

1. Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on
how to roast bell peppers, click here. Chop the roasted skinned pepper flesh.

2. Seed the jalapeno, then mince it. If you have sensitive skin, use gloves for this step. You can
add more jalapenos for more heat if you like a spicy matbucha. As written, the recipe has a little kick,
but it's not overly spicy.

3. In a medium saucepan, combine diced tomatoes, roasted bell peppers, minced jalapeno,
garlic, sugar, chili pepper flakes, and salt. Bring to a simmer over medium high heat.

Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer.
Monitor the temperature of the matbucha, stirring every ten minutes to make sure it doesn't start to
stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has
reduced and cooked down.

4. When most of the liquid has evaporated and the mixture is quite thick, you are ready to add
your oil.

5. In a small bowl, whisk together olive oil and paprika.

6. Pour the seasoned oil into the pan and stir.

Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of
cooking, taste the mixture and adjust seasoning as desired-- more sugar for sweetness, chili pepper
flakes for spice, and salt if needed.

7. Remove the matbucha from heat and allow to cool completely. The salad is best served at
room temperature or chilled.
 Pumpkin Rosemary
INGREDIENTS

1 cups fresh pumpkin cubed (about 1 inch)

1 tablespoons Olive Oil

1/4 TBL fresh rosemary

1/8 tsp thyme dried

1/8 tsp sea salt

1/8 tsp freshly ground black pepper

Garlic Smashed potatoes

INGREDIENTS

2 pounds small-to-medium red or yellow potatoes

1 tablespoon plus ¼ teaspoon fine sea salt, divided

4 tablespoons olive oil, divided

¼ teaspoon garlic powder

¼ teaspoon onion powder

Freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, chives and/or green onion

INSTRUCTIONS

To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard
any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.

Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water.
Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking
until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20
minutes, and medium around 25 minutes).

While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the
olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.

When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes,
until they can be handled safely.

Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving
fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)

Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic
powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly
with freshly ground black pepper.

Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with
chopped fresh herbs, and serve hot.
 Pita Bread
INGREDIENTS 8 pcs

2 teaspoons active dry yeast

½ teaspoon sugar

35 grams whole-wheat flour (1/4 cup), preferably freshly milled

310 grams unbleached all-purposed flour (2 1/2 cups)

1 teaspoon kosher salt

2 tablespoons olive oil

Add to Your Grocery List

Ingredient Substitution Guide

Nutritional Information

PREPARATION

Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve.
Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not
hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.

Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon
or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then
knead in bowl for 1 minute, incorporating any stray bits of dry dough.

Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10
minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be
soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several
hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with
recipe.)

Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with
a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.

Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron
pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece
into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.

Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch
circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will
shrink a bit while baking.)

Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should
be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale,
with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays
soft. Repeat with the rest of the dough balls.

Tip

Some measurements for dry ingredients are given by weight for greater accuracy. The equivalent
measurements by volume are approximate.
 potato wedges
INGREDIENTS serving 4

 ▢4 medium sized potato

 ▢¾ tsp salt

 ▢¼ cup corn flour

 ▢2 tbsp oil

 ▢½ tsp pepper (crushed)

 ▢½ tsp kashmiri red chilli powder

 ▢oil for deep frying

 ▢½ tsp mixed herbs (basil, marjoram, oregano, rosemary, sage, thyme)

INSTRUCTIONS

1. firstly, in peel the skin of potato, use same sized potato preferably less starchy.

2. chop them to thick wedges cutting each potato to 8 wedges.

3. further, boil the potato wedges for 3 minutes adding little salt in the water.

4. drain the water and keep potatoes aside. cool completely.

5. coat the potatoes with 2 tbsp oil.

6. further, add ¼ cup corn flour, ½ tsp pepper, ½ tsp chilli powder, ½ tsp mixed herbs.

7. mix well making sure the corn flour gets coated uniformly. freeze the leftover potato wedges
and use for atleast 3-4 month.

8. bake at 180 degree celsius for 15-18 minutes or till the potatoes are golden and crisp.

9. alternatively, deep fry the potatoes into hot oil.

10. stir occasionally, till the potatoes turn golden brown and crisp.

11. sprinkle wedges with salt and chilli powder before serving.

12. finally, enjoy spicy and crispy pot

 Apple cobbler
 8-9 medium apples (Granny Smith, Golden Delicious, or other good baking apple), peeled and
cut into chunks ¼ inch thick

 ▢1 cup water or apple juice

 ▢55 g brown sugar , packed

 ▢1 Tablespoon cornstarch

 ▢1 Tablespoon lemon juice

 ▢1/2 teaspoon vanilla extract

 ▢1 teaspoon ground cinnamon

 ▢1/2 teaspoon ground nutmeg

 ▢1/8 teaspoon salt

For the batter:

 ▢125 g all-purpose flour

 ▢200 g granulated sugar

 ▢2 teaspoons baking powder

 ▢1/4 teaspoon salt

 ▢183 g milk

 ▢6 Tablespoons butter , melted

 ▢ground cinnamon for topping

1. Preheat the oven to 350°F and grease a 9×13 inch pan lightly with cooking spray.

2. Stir together brown sugar, water, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt
together in a saucepan. Stir in apples. Cook over medium heat for 3-5 minutes, stirring.

3. Pour mixture into prepared pan.

4. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk and
melted butter, just until combined.

5. Pour the mixture over the apples in the pan. Sprinkle lightly with cinnamon.

6. Bake for about 38-40 minutes or until a toothpick inserted into the topping comes out clean.

7. Allow to cool for at least 15 minutes before serving. Serve warm with vanilla ice cream, if
desired.

8. Cover and store leftovers in the refrigerator for up to 4 days.

 Blueberry Pie
¾ cup white sugar

3 tablespoons cornstarch

¼ teaspoon salt

½ teaspoon ground cinnamon

4 cups fresh blueberries

1 recipe pastry for a 9 inch double crust pie

1 tablespoon butter

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.

Step 3

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining
pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.

Step 4

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
 Chocolate Mousse Cupcake
Makes18 cupcakes

Ingredients

 1½ cups (375 ml) all-purpose flour

 ¾ cup (175 ml) unsweetened Dutch-process cocoa powder

 1 tsp (5 ml) baking soda

 1 tsp 5 ml) baking powder

 ¼ tsp (1 ml) salt

 2 eggs

 1¾ cups (425 ml) granulated sugar

 ½ cup (125 ml) vegetable oil

 1 tsp (5 ml) vanilla

 1¼ cups (300 ml) strong brewed coffee, cooled to room temperature (see Notes)

 1/3 cup (75 ml) semisweet chocolate chips

 1 tbsp (15 ml) strong brewed coffee

 ¾ cup (175 ml) whipping (35%) cream

 1 tbsp (15 ml) confectioners (icing) sugar

 2/3 cup (150 ml) whipping (35%) cream

 1 cup (250 ml) semisweet chocolate chips

 Two 12-cup muffin pans, greased or lined with paper liners

 Baking sheet

Instructions

 Preheat oven to 350°F (180°C).

 In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.

 In a large bowl, using electric mixer, beat eggs, sugar, oil and vanilla until creamy. Add flour
mixture, beating just until combined. Beat in coffee until smooth. Do not overbeat.

 Fill 18 prepared muffin cups with batter. Bake in preheated oven for 22 to 24 minutes, until
cupcakes are just firm to the touch and a tester inserted into center of cupcake comes out
clean. Let cool in pans on racks for 10 minutes. Remove from pans and let cool completely on
racks. If baked with paper liners, remove liners.

 Filling: In a microwave-safe dish, combine chocolate chips and coffee. Microwave on High for 2
½ minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until
smooth. Remove from microwave and stir until chocolate is melted and smooth. Let cool
slightly.
 In a large bowl, using electric mixer, whip cream and confectioner’s sugar until almost stiff
peaks. Add melted chocolate mixture, beating just until incorporated. Finish mixing by hand
with a rubber spatula.

 Using a sharp paring knife, gently cut a ¾-inch (2 cm) cone from the bottom of each cupcake
and trim point off cone. Using a small spoon, fill each hole with chocolate cream filling and
replace reserved cones. Place on prepared baking sheet and refrigerate while preparing glaze.

 Glaze: In a microwave-safe bowl, microwave cream on High until it starts to simmer, about 40
seconds. Add chocolate chips and whisk until melted and shiny. Stir until smooth. Set aside to
cool for 10 minutes. Dip tops of each filled cupcake in chocolate glaze. Place dipped cupcakes
on prepared baking sheet and refrigerate until ready to serve.

Cashew milk[ 4 cup]

 1 cup raw cashews

 4 cups water, divided*

 1 to 2 tablespoons maple syrup or honey or agave nectar

 2 teaspoons vanilla extract

 Dash of sea salt

 Pinch of cinnamon (optional

Almond milk
 1 cup almonds , soaked in water for 4-6 hours
 4 cups filtered water

Lemon vera [ 4 cup]

 ⅓ cup sugar
 2 ½ cups filtered water, divided
 12 oz. BareOrganics Aloe Vera Juice
 ¾ cup lemon juice
 Small handful of fresh mint

LEMONANA [4 CUP]
 1 cup Water

 1/3 cup Granulated Sugar

 1/2 cup Fresh Lemon Juice (From about 3 large lemons)

 1/4 cup Mint Leaves (no stems)

 3 cups Crushed Ice

Ginger Beer
Ginger Syrup Ingredients

 0.17 cup granulated sugar

 0.08 cup water

 0.33 tbsp grated fresh ginger

Ginger Beer Ingredients

 0.02 tsp active dry yeast or brewer's yeast

 Ginger syrup (ingredients above)

 0.5 tbsp lemon juice, freshly squeezed

 1.17 cups filtered water

Super green
 1 leave kale
 3 broccoli
 1 bunch parsley
 ½ cucumber
 1 green apple

Acai Bliss
 ½ cup acai berry
 1 slice pineapple
 1 slice beetroot
 1 small ginger

LIVER
 1 carrot
 1 green apple
 1 small ginger

Sunny Side
 1 cup coconut water
 ¼ cup coconut meet
 1 tablespoon lime
 1 teaspoon vanilla powder
 2 date

Lola
 1 slice pineapple
 ¼ cup coconut meet
 ¼ teaspoon Cissus powder
 ½ teaspoon flaxseed
 2 mint leave
 1 tablespoon honey/date/sugar cone

Runner boost
 1 slice pineapple
 I slice papaya
 ½ lime
 ½ teaspoon fennel powder

Moon time
 ½ teaspoon Fennel powder
 1 parsley
 4 dried apricot
 1 orange

Bloated
 1 cup chamomile tea
 1 teaspoon fennel powder
 3 pcs mint leave
 1 tablespoon honey

Sore Throat
 1 cup orange
 1 thyme
 1 sage
 ¼ teaspoon cayenne pepper
 ¼ teaspoon garlic powder
 ¼ teaspoon coconut nectar

Too chocolate
 1 cup soy milk
 1 tablespoon cocoa powder
 1 tablespoon honey/ date

Coconut Delight
 1 cup young coconut meet
 1 teaspoon spirulina
 1 cup date
 1 teaspoon flaxseed
 1 cup coconut water

Body Builder
 1 banana
 5 almond
 1 teaspoon tahini
 ½ cup soy milk
 1 teaspoon carob molasses powder

Nutrient Nourisher
 ½ cashew milk
 1 banana
 1 tablespoon Carob
 1 teaspoon cashew butter
 1 date

Manhattan
 2 ounces bourbon or rye
 1 ounce sweet vermouth
 2 dashes Angostura bitters
 1 dash orange bitters
 Garnish: brandied cherry

Old Fashioned
 1/2 teaspoon sugar
 3 dashes Angostura bitters
 1 teaspoon water
 2 ounces bourbon
 Garnish: orange peel

Margarita
 2 ounces blanco tequila
 1/2 ounce orange liqueur
 1 ounce lime juice, freshly squeezed
 1/2 ounce agave syrup
 Garnish: lime wheel
 Garnish: kosher salt (optional)
 Mojito
 3 mint leaves
 1/2 ounce simple syrup
 2 ounces white rum
 3/4 ounce lime juice, freshly squeezed
 Club soda, to top
 Garnish: mint sprig
 Garnish: lime wheel

Negroni
 1 ounce gin
 1 ounce Campari
 1 ounce sweet vermouth
 Garnish: orange peel

Espresso Martini
 2 ounces vodka
 1/2 ounce coffee liqueur (usually Kahlúa)
 1 ounce espresso, freshly brewed (or cold brew concentrate)
 1/2 ounce simple syrup
 Garnish: coffee beans

Daiqury
 2 ounces light rum
 1 ounce lime juice, freshly squeezed
 3/4 ounce demerara sugar syrup
 Garnish: lime twist

Aperol spirit
 3 ounces prosecco

 2 ounces Aperol

 1 ounce club soda

 Garnish: orange slice

Sangria
 15 g apple (cored, skin on, chopped into small pieces)

 16.25 g orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)

 10.25-13.75 g organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is
written)

 45 ml orange juice (plus more to taste)

 20 ml brandy (plus more to taste)

 187.5 ml bottle dry Spanish red wine*

Cambuca
Ingredients

Making a SCOBY

 7 cups clean water 1.6 L

 ½ cup white sugar 100 g
 4 bags black tea or 1 Tbsp loose tea
 1 cup unpasteurized, unflavored store-bought kombucha 235 mL

First Fermentation

 14 cups clean water 3.5 quarts, 3.3 L

 1 cup white sugar 200 g
 8 bags black or green tea or 2 Tbsp loose leaf
 2 cups unflavored kombucha (from previous batch or store-bought kombucha) 470 mL
 1 or 2 SCOBYs 1 per container

Second Fermentation

Homemade kombucha from the first fermentation

Sweetener

Instructions

Making a SCOBY

Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add
the tea and allow to steep while water cools to room temperature. Only when water is at room
temperature (test by drawing out some water with a straw), is it ready to work with!

Add Starter: Pour the sweetened tea into your jar(s), then pour store-bought kombucha in (if
you’re using two jars, pour ½ of the store bought kombucha into each).

Ferment: Cover with a few layers of the tightly woven cloth and secure with a rubber band. Set
somewhere dark and room temperature (70-75 degrees F, 21-24 C) for 1 to 4 weeks, until a ¼ inch
(½ cm) SCOBY has formed.

First Fermentation

Make Tea: Bring water to a boil in a clean pot. Remove from heat and dissolve sugar into it. Add
the tea and allow to steep while water cools to room temperature.

Add Starter: With really clean hands, gently remove your SCOBY from the tea and place on a clean
plate. Rinse out jar(s). Pour the sweetened tea into your jar(s), then pour in starter kombucha.

Ferment: Gently place SCOBY into jar then cover with a few layers of the tightly woven cloth and
secure with a rubber band. Set the jar(s) somewhere dark and room temperature (70-75 degrees
F, 21-24 C) for anywhere from 6 to 10 days. Begin tasting the tea at about 6 days by gently
drawing out some of the tea with a straw. The longer the tea ferments, the more sugar molecules
will be eaten up, the less sweet it will be.
And Repeat: Reserve 2 cups from this batch to use as starter kombucha for your next batch (just
leave it in the jar with the SCOBY(s)). The rest can move into the second fermentation.

Second Fermentation

Flavor: Strain kombucha and funnel into bottles, leaving about 1 1/2 inches at the top (3.8 cm).
Add your chosen sweetener and seal tightly with lid.

Ferment: Let ferment somewhere dark and room temperature for 3 to 10 days.

Serve: If desired, strain out fruit before serving. Place in fridge to slow the carbonation process.