Minted Iced Cocoa

May 23rd, 2011 § 0 comments § permalink

Makes 4 iced cocoas

Ingredients

4 cups skim milk
½ cup fresh mint leaves
¼ cup sugar
4 ounces dark chocolate

Directions

In a medium sauce pan combine the milk, mint leaves and sugar and bring to a boil. Reduce heat to low and simmer for about 5-7 minutes. Remove mint leaves and add dark chocolate, whisking continuously until all the chocolate is melted. Take off heat and cool. Serve over ice, garnished with a mint leaf.

Fruit, Herb & Nut Parfaits

May 23rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh mint leaves, chopped fine
¼ cup honey
1 teaspoon vanilla extract
Greek yogurt, plain or vanilla flavor
½ cup blackberries
½ cup strawberries, cut in half and hulled
¼ cup sliced almonds
2 tablespoons pumpkin seeds
1 tablespoon flax seeds

Directions

In a small saucepan combine the fresh herbs, honey and vanilla extract and simmer for about 5 minutes or until the honey is infused with the herbs flavor. Place the yogurt in a bowl or a glass and place some berries on top. Next sprinkle some almonds and pumpkin seeds and top with a few flax seeds. Drizzle the infused honey over the entire parfait while the honey is still warm, not hot.

Carrot Orange Mint Sodas

May 23rd, 2011 § 0 comments § permalink

Makes 4 sodas


Ingredients


¼ cup mint leaves, chopped fine
2 cups orange juice
¼ cup honey (optional)
4-6 carrots (medium sized)
Ice
Seltzer water


Directions


Mix together chopped basil leaves, orange juice and honey and set aside. Juice the carrots and mix juice together with the orange and basil mixture. Dived the mixed juice between four classes and fill glasses with ice, place a bit of the seltzer water on to fill and serve, garnish with a basil leaf.

Strawberry Basil Fizzy

May 23rd, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

½ cup fresh strawberries, chopped fine
½ cup fresh basil leaves, chopped fine
½ cup sugar, chopped fine
½ cup water
Zest of 1 lime or lemon
Juice of 1 lime or lemon
2 cups ice
Seltzer water

Directions

In a small saucepan combine strawberries, basil sugar and water and bring to a boil, reduce and simmer for about 3-4 minutes. Let cool. Place in a blender and blend until smooth. Place puree into a pitcher and add zest and juice of lime or lemon, 2 cups of ice and fill with seltzer water. Mix well and serve garnished with a strawberry or lime or lemon wedge.

Lemon Thyme Coolers

May 23rd, 2011 § 0 comments § permalink

001

Makes 4 coolers

Ingredients

1 cup Lemon Thyme Simple Syrup
1 tablespoon lemon zest
Juice of 2 lemons
Ice
Seltzer
Lemon thyme leaves

Directions

Place ¼ cup lemon thyme simple syrup in a tall glass, add ½ teaspoon lemon zest and 1 tablespoon lemon juice fill the glass with ice and then seltzer, stir well and garnish with lemon thyme leaves.

Lemony Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

010

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Roasted Spring Vegetable Salsa and Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

008

Makes 2-3 cups salsa

Ingredients

2 cloves garlic, chopped fine
2 small spring onions, chopped fine
½ cup fennel bulb, chopped fine
1 red bell pepper, deseeded and chopped fine
3 spears of asparagus, chopped fine
½ cup fresh peas
½ cup carrots, chopped fine
¼ cup fresh parsley leaves, chopped fine
½ cup fresh mint leaves, chopped fine
1 tablespoon chopped chives, chopped fine
2 tablespoons lemon zest
2 tablespoon lemon juice
1 teaspoon chili flakes
¼ cup olive oil
1 teaspoon maldon salt
Whole Wheat chips (Recipe Follows)

Directions

Pre-heat oven to 425° F. Place the garlic, onions, fennel, red pepper, asparagus, peas and carrots on a line baking sheet and roast for about 10 -15 minutes or until all vegetables are beginning to brown and char. In the mean time whisk together the fresh herbs, lemon zest lemon juice, chili flakes and olive oil. When roasted vegetables come out of the oven immediately place in a bowl and drizzle with dressing. Mix well and season with salt. Serve with whole wheat chips.

Lemony Whole Wheat Chips

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Dried Cherry Cola

May 23rd, 2011 § 0 comments § permalink

Makes 4 colas

Ingredients

2 tablespoons sucanat (raw unrefined sugar)
1 cinnamon stick
2 tablespoons dried cherries, chopped
½ cup water
Ice
Seltzer

Directions

In a small sauce pan combine sucanat, cinnamon stick, cherries and water and bring to a boil. Reduce to a low heat and let simmer for about 3 -4 minutes. Take off heat and discard cinnamon stick. Divide mixture up between the 4 glasses. Fill glasses with ice and then fill with seltzer. Stir well and enjoy!

Chocolate Dried Cherry Nut Clusters

May 23rd, 2011 § 0 comments § permalink

Makes about 15 clusters

Ingredients

½ cup raw almonds
½ cup raw peanuts
¼ cup pumpkin seeds
¼ cup dried cherries
8 ounces dark chocolate melted
Himalayan pink salt

Directions

In a medium bowl mix together almonds, peanuts, pumpkin seeds and dried cherries. On a baking sheet lines with parchment paper place a teaspoon or a little more of the melted chocolate down in a circle shape Place a spoonful of the nut mixture on top of the chocolate circle. Drizzle more chocolate about 1 tablespoon over the top of that little nut mound and repeat until all chocolate and nets are used. Place in the refrigerator for the chocolate to harden. Remove form the parchment paper and serve. Can be stored in the refrigerator for up to 3 weeks.

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