Two different gluten-free muffins made from two simple and energizing juice recipes: Carrot, Mandarin, Lemon Juice — Carrot Mandarin Chia Seed Muffins Celery, Green Apple, Parsley, Lemon Juice — Apple Celery Cinnamon Muffins
MEYER LEMON SORBET // Makes 3 to 4 cups 1 1/4 cups meyer lemon juice 1/4 cup lemon juice 1 3/4 cups water 1/2 cup sugar Zest half of 1 meyer lemon Mini edible flower buds, as garnish Fresh mint for serving Squeeze the lemons, strain for pulp, and reserve juice. In a medium-sized sauce pot, combine the water with the sugar and heat until completely dissolved. Remove from heat, and add the the lemon […]
Here is another lemon inspired recipe for the week :)) Lemon Coconut Macaroons with Candied Kumquats // Makes 8-12 macaroons 1/3 cup sugar plus 1 tb 1/8 teaspoon salt Zest of 1 large lemon 3 large egg whites 1 1/2 tsp lemon juice 1/8 tsp vanilla 3 cups shredded unsweetened coconut Preheat oven to 350 F degrees. Butter a silicone bakeware mold of desired shape. Or line a baking sheet with parchment paper if baking without […]
Recipe can be found here.
I’m missing this place. It’s a relief to be able to finally harness some time towards editing photos and writing. I haven’t had a minute to be here and say hello, and I wish I could have a bit more. Though, I’m here for my family in California right now, and it’s to help us transition through a difficult and busy situation we’re in. I’m learning a lot and gaining strength through such insanity. […]
Creamy Cambozola Shiitake and Baby Portobello Mushroom Risotto // Makes 5-6 Servings 2 tb butter 1 tb olive oil 1 shallot, finely diced 1/2 pound baby portobello mushrooms, quartered 1/2 pound medium and large shiitake mushrooms, sliced 1 tb kosher salt, plus more if needed to adjust seasoning 3/4 cup good dry white wine 1 1/2 cup carnaroli rice, may also substitute a short grain rice such as arborio 5-6 cups low sodium vegetable stock, simmering […]