Not exact matches
Fruit: 1 pound ripe peaches 1 pound ripe plums 1/4 cup natural cane sugar (or brown sugar) 1
tablespoon plus 1 teaspoons arrowroot (or cornstarch) a scant 1/2 teaspoon
orange blossom water (opt)
Dressing 1/4 cup olive oil 3
tablespoons fresh lemon juice 2 cloves garlic, crushed 2 teaspoons
orange blossom water 1 teaspoon honey, maple syrup or sweetener of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
Chocolate, pistachio and
orange -
blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1
tablespoon orange -
blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through
orange -
blossom water and 50g pistachios.
1 cup
orange blossom pistachio milk (from above) 1
tablespoon raw coconut butter 1
tablespoon chia seeds 1 cup frozen peach slices 2 to 4 ice cubes
1/2 cup shelled pistachio nuts, raw 3 cups of filtered water 1
tablespoon raw honey (or 1 pitted medjool date) 1/4 teaspoon ground vanilla bean seeds 1/8 teaspoon ground cardamom 2 pinches sea salt 1 teaspoon
orange blossom water
In the evening, if you're feeling stressed or anxious, stir 2
tablespoons of
orange blossom water in a glass of water and drink it before going to bed to quiet the mind.