A spring dessert to die for.
Bake a shortbread crust.
Spread a layer of organic strawberry on the crust.
Spread a generous layer of vavanilla crème pâtissière on top of the jam (gently to prevent mixing).
Place haved or sliced strawberries around in a circular fashion.
Enjoy!
Check out this quick-prep recipe from CookieandKate.com
INGREDIENTS (Yields 12 muffins)
1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries
1 tbsp turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 400ºF. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray.
In a large bowl, combine 1 3/4 cups of flour with the baking powder, baking soda, salt and cinnamon. Mix with a whisk.
In a medium bowl, combine the oil and honey or maple syrup and beat with a whisk. Add the eggs and beat well. Add the yogurt and vanilla. Mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (to prevent blueberries from sinking). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups. Sprinkle the tops with turbinado sugar. Bake for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.
Place the muffin tin on a cooling rack to cool. You can store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Enjoy!
Try this delicious carrot recipe from greenhealthycooking.com
INGREDIENTS (serves 4)
1 lbs peeled carrots
1/4 cup chopped cilantro
1.5 Tbsp black sesame seeds
3 Tbsp avocado oil
1 tsp Dijon mustard
1 clove crushed garlic
1/2 tsp sea salt
1/8 tsp cumin
1/4 tsp turmeric
1/4 tsp cinnamon
1 orange
INSTRUCTIONS
Julienne, grate, or thinly slice peeled carrots and add to a large salad bowl.
Add chopped cilantro and sesame seeds to the carrots.
Prepare the dressing by adding oil, mustard, garlic, spices, and orange juice to a sealable jar and shake to combine.
Pour dressing over carrots and mix well. Let marinate a few minutes and serve.
Check out this amazing recipe. For images to go along with the recipe, go to this link: Fresh Strawberry Galette • The View from Great Island
INGREDIENTS:
FOR THE CRUST
1 1/2 cups all purpose flour
1/2 cup plus 2 Tbsp unsalted butter, cold
1/2 tsp salt
1/4 cup plus 1 Tbsp cold water
FOR THE FILLING
24 ounces strawberries, hulled and sliced about 1/4 inch thick (note: you may use a bit more or less depending on how big your berries are and how you slice them)
1 Tbsp sugar
1 tsp cornstarch
1/2 cup mascarpone cheese
FOR THE VANILLA SYRUP
1/8 cup sugar
1/8 cup water
1/2 tsp vanilla extract
INSTRUCTIONS:
FOR THE CRUST
Add the flour, butter, and salt to the bowl of a food processor and pulse until there are no large pieces of butter remaining (small pieces are fine)
Slowly add in the cold water, and continue to pulse until the dough comes together. If not using right away, refrigerate the dough until ready to use.
TO ASSEMBLE THE GALETTE
Preheat oven to 350F and line a large baking sheet with a piece of parchment paper.
On a lightly floured surface, roll the dough out into a circle roughly 15" in diameter. Gently move the crust to the lined baking sheet.
In a bowl, toss the sliced strawberries, sugar, and cornstarch. Set aside.
Using a small offset spatula or the back of a spoon, spread the mascarpone in a thin layer across the rolled out crust, leaving about 2" all the way around.
Arrange the sliced strawberries on top of the mascarpone. I started on the outside of the circle, and worked my way to the center in concentric circles, overlapping the strawberry slices a little bit.
Fold the edge of the crust over the filling, all the way around the galette. Brush the exposed part of the crust with a little milk or cream, and sprinkle with a little granulated sugar (optional).
Bake for about 40-45 minutes until the crust is golden brown, and the filling is starting to bubble.
While the galette is baking, make the vanilla simple syrup by combining the sugar, water, and vanilla extract in a small jar with a lid, and shaking a few times until the sugar has dissolved in the water. You can also gently heat them together on the stovetop until the sugar is dissolved.
Remove the galette from the oven and allow it to cool for a few minutes until the juices have set up a bit. Brush lightly with the vanilla syrup (you will not need to use all of it).
Slice and serve warm with whipped cream or ice cream, if desired.
Check out this easy, delicious kimchi recipe from @drjoshlevitt
“My very own, homemade Kimchi recipe! I love making this at home, and I hope you will too! Here's how to make it:
Ingredients:
One medium Napa cabbage
One medium daikon radish
One bunch green onions
4 Tablespoons salt (don’t worry, most of it gets washed off)
1/3 cup Korean red pepper flakes
One head Garlic (7-10 cloves)
One thumb Ginger
One teaspoon sugar
1/4 cup water
Equipment:
Very Clean Cutting board
Very Clean Chefs Knife
Very Clean Mixing Bowl
Very Clean Jar
Latex or nitrile gloves
Cheesecloth or paper towel
Rubber Band
Instructions:
Wash hands and all equipment with hot soapy water.
Rinse cabbage and slice into quarters lengthwise.
Cut the quarters into bite sized pieces.
Place cabbage in large bowl and add salt.
Mix and massage the salt into the leaves.
Let sit for about 2 hours, mixing every 20-30 minutes.
After two hours, drain, rinse, squeeze, and repeat to remove the salt.
While cabbage is resting…add Korean pepper, garlic, ginger, sugar, and 1/4 cup water to a clean food processor. Pulse until it’s a smooth paste.
Cut daikon and green onion into bite-sized strips.
Wearing gloves, add cabbage, daikon, onions, and red pepper pastes to the bowl and mix thoroughly.
Pack mixture into a clean jar, pressing down so it’s submerged in brine. Leave at least one inch of free space at the top.
Cover with cloth and rubber band and leave out on counter, out of direct sunlight for 2-5 days. Press down and taste daily.
Store in fridge to stop fermentation. It will keep for over one month in the fridge.
Enjoy as a topping or side dish on just about anything!”
Check out his IG feed or go to his linktree https://linktr.ee/drjoshlevitt to learn more.
Check out this easy and super yummy vegan recipe from fuelednaturally.net
Serves 8
INGREDIENTS:
5 cups strawberries (divided)
7 cups filtered water (divided)
1 cup raw cashews
1/3 cup sweetener of choice (I used date sugar but you can use cane sugar)
1 tsp vanilla extract
Good Pinch of salt
INSTRUCTIONS:
Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.
Add 4 cups whole strawberries (with the stems removed) into a blender along with 3 cups filtered water and blend until smooth.
Place a mesh strainer on the opening of a large jar or pitcher then pour the strawberry mixture through.
Remove the stems from the remaining 1 cup strawberries then dice small.
Strain the cashews, add to a blender along with 4 cups filtered water, sweetener, vanilla, salt and blend in high for 1 minute or until completely smooth.
Add a couple cups of ice to the large jar or pitcher of the strawberry mixture. Then add the chopped strawberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!