RECIPES

Acai Bowl

Toppings:

• 1 Hand full of Almonds.

• 5 Strawberries.

• 1 Hand full of Blueberries.

• 1/2 Mango Slices.

• 1 Hand full of Granola.

Ingredients:

• 7oz of frozen unsweetened Acai Pulp.

• 1 cup of frozen pineapple chunks.

• 1 large banana.

• 1/4 Cup of cold water.

• 1 tablespoon of honey.

Instructions:

1. Place the Bowls in a freezer.

2. Thaw out the frozen acai pulp. Add it to the blender along with the pineapple chunks, 1 large banana, 1/4 cup of cold water and 1 table spoon of honey. Blend them until smooth and stir the mixture as needed.

3. Top the bowl with 1 hand full of almonds, 5 strawberries, 1 hand full of blueberries, 1/2 a mango, a hand full of granola then serve.

Vegan Blueberry Pancakes

Ingredients:

• 1 Flax Seed.

• 2 teaspoons of baking powder.

• 1/4 teaspoon of baking powder.

• 1/4 teaspoon of kosher salt.

• 1 cup of almond milk.

• 1 teaspoon of apple cider vinegar.

• 2 tablespoons of grapeseed oil.

• 1 pinch of turmeric.

• 1 cup of fresh or frozen blueberries.

Instructions:

1. Start the flax egg and let it sit for 15 minutes.

2. In a medium bowl, whisk together the all purpose flour, baking powder, cinnamon, and kosher salt.

3. In a separate bowl, pour in the almond milk, maple syrup, and oil. When the egg is done, add the egg.

4. Stir the wet ingredients into the dry ingredients.

5. Lightly press a skillet with additional grape seed or vegetable oil. Heat the skillet to medium heat. Pour the batter into small circles, and place blueberries on top. Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Serve immediately with maple syrup.

Avocado Toast

3 Parts Ingredients:

• Avocado Base: 5 ripe hass avocados.

• 6 scallions sliced.

• Juice of 1 lime.

• 1/4 cup of chopped fresh cilantro.

• Kosher salt and freshly ground black pepper.

Shaved Egg Salad and Radicchio on Pumpernickel Toast:

• 3 Slices pumpernickel bread.

• Olive oil, for brushing.

• 3 hard-cooking eggs, coarsely grated on a box grater.

• 1 tablespoon creme fraiche.

• 1 teaspoon dijon mustard.

• 1 small shallot, thinly sliced.

• 1 tablespoon of finely chopped fresh dill, plus springs for garnish.

• Kosher salt and freshly ground black pepper.

• 1/2 cup of torn radicchio.

Smoked Salmon and Dill:

• 3 Slices of health bread.

• Olive oil, for brushing.

• 3oz paper thin slices of smoked salmon.

• 3 Tablespoons of creme fraiche.

• Dill springs for garnish.

Fresno Chiles:

• 3 Slices of sourdough or country white bread.

• Olive oil, for brushing.

• 1 fresno chile, thinly sliced.

• Grated zest of lime.

• Cilantro leaves, for garnish.

Directions:

1. For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.

2. For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler, or toast in a toaster and then brush with oil.

3. Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.

4. Spread the toast with some of the avocado base, and top with some radicchio egg salad and dill sprigs.

5. For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

6. Spread the toast with some of the avocado base, and then top with some smoked salmon, a dallop of creme of raiche and some dill sprigs.

7. For the fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.

8. Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.