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Green Pea Spread

INGREDIENTS: 2 cups defrosted or fresh green peas 1 can white beans drained 1 clove of garlic pealed and chopped 2 tsp lemon juice 4 tbl olive or avocado oil 1/2 cup Parmesan cheese pinch of salt

Place all ingredients in a food processor or blender, blend till its a creamy texture. Serve on toasted bread or crackers, my bread of choice is a Sourdough Boule. Place about a 1/4 to 1/2 cup on the toasted bread. Top with pea shoots, chopped tomatoes, or chopped cucumbers with a sprinkle of Parmesan cheese. Enjoy!

Blueberry Sparkle

Serves 4

  • 16oz of Blueberry and Rosemary syrup (recipe below)

  • Rosemary Sugar (Recipe below)

  • 1 lemon cut in half ( one half for the juice and the second half  sliced for garnish)

  • Sparkling water

  • Blueberries for garnish.

Rim glass with lemon juice and Rosemary sugar. Place ice and a few blueberries in each tall glass. Pour 4 oz of syrup in each glass with a squeeze of lemon juice. Top with sparkling water, give it a quick stir and garnish.

Enjoy.

Blueberry and Rosemary Syrup

  • 1 cup of washed and sorted blueberries

  • 1 cup sugar or honey

  • One sprig of rosemary leaves removed and roughly chopped

  • 1 cup water

Place all ingredients in a sauce pan on low heat. Stir till sugar is dissolved, about 5 minutes. Increase heat to medium and bring the mixture to a slow boil continuously stirring till the mixture starts to thicken usually takes about 15 minutes. Let cool for 20minutes while the flavors merge.

Strain through fine mesh strain and refrigerate till completely cooled. Syrup will keep in an airtight container in the refrigerator for up to two weeks.

Rosemary Sugar

Remove rosemary leaves from stem of one sprig and place in food processor along with 1 cup sugar. Processes till well combined.

Store in an airtight container.