Cucumber Tea Sandwiches with Herb Goat Cheese
Herbed Goat Cheese Spread 2 garlic cloves cheese 4 ounces creamy goat cheese 2 tablespoons plain, whole milk Greek yogurt 10-15 fresh basil leaves 2 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 1 teaspoon fresh parsley, chopped Pinch of sea salt and fresh cracked black pepper
Roasted Red Beet Hummus
Roasted Red Beet Hummus 2-3 cloves garlic, peeled 1 beet, roasted* 1-2 cups garbanzo beans, cooked 2 tablespoons tahini 1 Tbsp extra-virgin olive oil 1 fresh lemon, zest, and juice 1 teaspoon cumin ¼ teaspoon of sea salt Fresh cracked pepper to taste Fresh chopped parsley for garnish Edible flowers for
Apple Cranberry Compote
Apple Cranberry Compote 4-6 apples, peeled, cored and chopped Water to cover (about 1 cup) ¼ cup coconut sugar 2 tablespoons maple syrup 1 cinnamon stick 2 cups of fresh cranberries In a medium saucepan, combine chopped apples, water, coconut sugar, maple syrup and cinnamon stick. Bring
Roasted Cauliflower Soup
Roasted Cauliflower Soup 1 large head cauliflower, trimmed and cut into florets 4 garlic cloves, peeled 2 tablespoons extra virgin olive oil, divided ½ teaspoon sea salt Fresh cracked black pepper to taste 2 shallots, chopped 4 cups low-sodium vegetable broth 1/4 cup coconut milk ½ teaspoon sea salt Fresh
Roasted Butternut Squash Soup with Fresh Ginger and Turmeric
Roasted Butternut Squash Soup with Fresh Ginger and Turmeric 4-5 cups butternut squash, diced 2 small ripe pears, peeled and diced 2 tablespoons avocado oil, divided Pinch of sea salt and fresh cracked pepper 1-2 shallots, sliced 4 cups low sodium vegetable broth 1/2 cup unsweetened coconut