Summer Strawberry-Raspberry Mocktail
A fun, fruity and non-alcoholic drink to enjoy by yourself or a group of friends! Carries hints of cherry and rose that will rock your taste buds.
Ingredients:
1 can of Rose City Fizz
1-2 teaspoons of Wai Meli Lehua Blossom Honey
1 handful of strawberries + raspberries
Half a lemon
1-2 teaspoons of Le Bon Magot sour cherry pomegranate conserve
Instructions
Wash and cut 1 handful of strawberries and raspberries in small pieces. Next place them in a bowl
Squeeze half a lemon and proceed to smash the strawberries and raspberries together with a fork
Pour 1-2 teaspoons of Wai Meli Lehua Blossom Honey. Then mix well
Take a wine glass for the drink and pour 1-2 teaspoons of Le Bon Magot sour cherry pomegranate conserve to the sides of the glass. Proceed to turn and twist the glass until the jam covers the entire glass. Use more jam if necessary.
Pour ice and then fill two thirds of the glass with Rose City Fizz. Then add your choice amount of mashed strawberries and raspberries with garnish.
Voila! Enjoy :)
Raspberry Swirl Popsicles
Bright and jammy raspberries meet cool, creamy chocolate coconut milk in this swirly, pleasantly puckery popsicle. One of these will cool you down and tingle your jaw in the best way.
INGREDIENTS:
Cocoa Magic Layer
1 cup plant yogurt
1 cup full fat coconut milk, room temperature
1/2 cup Cocoa Magic Mushroom Blend
1/4 cup maple syrup
Raspberry Layer
2 cups frozen raspberries, defrosted
1/2 cup coconut water
1/4 cup maple syrup
STEPS:
Whisk together Cocoa Magic layer ingredients until smooth.
Separately, whisk and mash together raspberry layer ingredients, smashing any large chunks so it is a loose jam texture.
Pour 1-2 tablespoons of Cocoa Magic layer into ice cream molds and let set in freezer for 30 minutes.
Remove from freezer and add 1-2 tablespoons raspberry later, place back in freezer for 30 more minutes.
Remove from freezer and add a final Cocoa Magic layer. Use a chopstick to carefully swirl layers, if desired.
Freeze for about an hour to firm up and then add popsicle sticks to popsicle centers, pushing about 2/3 of the way down.
Freeze popsicles overnight.
To remove from molds, run under warm water for about ~30 seconds until popsicles slide out of molds.
Place on a parchment lined tray and pop back in freezer to firm back up before consolidating to store.
Enjoy!
vegan. gluten free. refined sugar free. delicious.
Ingredients: Organic cacao powder, organic coconut sugar, organic cacao beans, organic lucuma powder, organic coconut milk powder, organic lion's mane extract, organic rieshi mushroom powder (fruiting bodies), organic cacao butter, sea salt, organic vanilla
Maple Strawberry Banana Smoothie
Ingredients:
3/4 cup plain Greek yogurt
1/2 cup milk
1/2 cup maple water
1 cup sliced strawberries, fresh or frozen
1 well ripened banana
2 tbsp Tree Juice maple syrup
5 fresh mint leaves
1/2 lime, for its juice
Preparation:
Use a blender to mix all ingredients to a smooth texture and serve!
Add-ins:
Pineapple chunks! Tangerine juice!
SPICY TUNA SANDO
Ingredients:
1 tin Fishwife Albacore Tuna in Spicy Olive Oil
1 tbsp mayo
1 tsp honey
~¼ cup chopped pickled onions and sushi ginger
salt + white pepper to taste
Sandwich Assembly:
2 slices milk bread
1 medium boiled egg (optional soy cured egg)
Preparation:
Combine the tin of albacore, along with its oil, with the ingredients for the tuna salad and set aside.
To assemble the sandwich, lay down half of the tuna salad in an even layer on one slice of bread. Place your boiled egg directly in the center, then carefully layer on the other half of the tuna, essentially burying the egg.
Close the sandwich and secure it with plastic wrap. Slice in half and enjoy!
Fun fact: Fishwife is hand-packed at a traditional Spanish cannery founded in 1869, which has refined its artisanal canning process over centuries.
Matcha Coconut Green Goddess Smoothie
Prep time 5 min, makes 1 serving.
What you need:
1 cup almond milk or other non-dairy milk
1 cup de-stemmed kale leaves or baby spinach
1 large ripe frozen banana, chopped into chunks
1 tablespoon almond butter or peanut butter
1 tablespoon chia seeds or ground flaxseed
Pinch of ground cinnamon
1 tsp Blume Matcha Coconut Blend
2 to 3 ice cubes
A thumb of raw ginger root (optional, if you need that extra zing!)
What to do:
Combine all ingredients into a high powered blender and blend until smooth.
Top with fresh coconut flakes or berries if desired. Enjoy!
DYK?: Matcha has 35mg of caffeine per serving vs coffee which has 100mg.
BONUS: L-theanine also boosts the feel-good hormones serotonin and dopamine
Spiceology
Chile Margarita Cornbread
Ingredients:
12 tablespoons unsalted butter, melted
2 cups yellow cornmeal
1 1⁄2 cups all-purpose flour
3 tablespoons Spiceology Chile Margarita Mexican Rub
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 large eggs
3 cups buttermilk
Instructions:
Preheat the oven to 425°F. Lightly grease a 13×9-inch baking dish.
In a large bowl, mix together the cornmeal, flour, Spiceology Chile Margarita Spice Rub, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool completely.
Salmon Miso Rice Bowl
Not a salmon fan? Equally delicious on tempeh, tofu and chicken! And potatoes, carrots or even eggplant.
The perfect combination of miso. salmon and the fresh scent of Sansho pepper will make this a popular repeating dish in your kitchen!
Ingredients
2 Salmon Fillets
3 tbsp.
Zesty Sansho Peppercorn Miso
2 Scallions
Optional but delicious Sesame Seeds
Step 1 Preheat the oven to 400F degrees. Cut salmon fillet into 1-2" cubes, and marinate the salmon in Sansho Peppercorn Miso.
Step 2 Place in the oven for 7-10 minutes at 400 degrees and broil for 2 mins. Do not overcook!
Step 3 Serve it with a bowl of rice with scallions & sesame seed sprinkled on top.
High quality olive oil that is perfect for dipping, drizzling and gifting + looking pretty on your countertop! So good.
Small batch TUSCAN OLIVE OIL hand picked and pressed at a family home on top of a hill surrounded by fresh fruit trees, overlooking an olive grove
team favorite. you will love this flavor profile.
Le Bon Magot Conserves
Whole select fruits preserved in exotic, syrupy spice blends. Magic!
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Ingredients: kumquats, cinnamon, star anise, vanilla paste (sugar, water, vanilla extract, vanilla beans, gum tragacanth {a natural thickener}), vanilla extract, sugar, lemon juice, orange juice, cognac, sea salt.
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Ingredients: dried sour cherries, sugar, water, apples, lemon juice, pomegranate juice, cocoa, orange blossom, pepper, spices, mahlab seed powder, salt.
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Each of Le Bon Magot’s creations take you on a culinary journey to a different part of the Spice Route; offering distinctive flavors created from unique spice blends, unusual ingredients and innovative treatments of traditional recipes. Le Bon Magot is a woman-owned specialty maker achieveing excellence through classical, proven cooking and preserving techniques,
Top on yogurt. Swirl into oatmeal. Drizzle on ice cream. Up your cheese game. Top pancakes. Stuff French toast. Garnish a protein. Eat from the jar.