Not exact matches
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon
+ 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups
organic granulated cane sugar, plus more for sprinkling Zest from 2
lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
1/2 cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2 cup plain, unsweetened almond milk 1 teaspoon
lemon zest (from an
organic lemon) 1 tablespoon
lemon juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt
+ pepper to taste 1 medium radicchio, shredded (about 5 to 6 cups)
Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled
+ chopped Sea salt
+ pepper 6 cups low sodium
organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley
+ chervil Zest
+ juice of one
organic lemon
Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp
lemon juice 1 tbsp
lemon zest 5 tbsp filtered water
+ one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried
organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews,
lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.
Dates: November 10th to the 12th Location: Catskills Mountains of New York Accommodations: Menla Mountain Retreat Center http://menla.us/ Cost: $ 600 * (transportation and accommodations)
+ 5
organic lemons (for cleanse)
2 1/2 cups baby peas (substitute frozen
organic if you make this out of season) 1/2 tablespoon olive oil
+ 1/4 cup extra virgin olive oil 1/2 tablespoon butter 1 large, or 2 small, shallots, chopped fine 4 garlic cloves, smashed, skins removed and chopped fineSalt and pepper to taste 4 - 6 mint leaves Zest of 1 Meyer
lemon (or substitute a regular
lemon) 4 - 6 tablespoons
lemon juice 1/2 cup grated pecorino cheese
+ pecorino shavings for garnish
I juice several
lemons, a large piece of ginger, a hint of raw
organic honey, & a healthy dose of milk thistle for good measure (
+ purified water using a British Berkefeld filter).
1 cup goat's milk (I used raw and
organic) 2 egg yolks 1/3 cup olive oil 8 oz sheep's milk ricotta 1 cup unbleached
organic flour (4 ounces) 1 cup stone ground or whole wheat flour (4.5 ounces) 3/4 cup kalamata olives roughly chopped 3/4 zante currants 2 tablespoons raw sugar 1/2 teaspoon finely ground sea salt 2 teaspoons fresh cracked black pepper zest of two
lemons (I used meyer
lemons) more sugar
+ sea salt for the top of the cake