Grilled Peaches with Fresh Lemon Ricotta
Grilled Peaches with Fresh Lemon Ricotta 4 fresh peaches, halved and pit removed 1 tablespoon coconut or avocado oil 1 tablespoon aged balsamic vinegar 1 tablespoon local honey 1/2 teaspoon ground cinnamon Pinch of sea salt 1/2 cup toasted pecans or walnuts, chopped Heat grill to medium high
Royal Blueberry Smoothie
Royal Blueberry Smoothie 1 cup of unsweetened vanilla coconut or almond milk 1 cup frozen blueberries ½ cup fresh or frozen pineapple ½ banana, frozen 1 scoop plain pea protein powder 1 tablespoon coconut butter 1 tablespoon chia seeds 1 tablespoon hemp seeds 1 teaspoon maca root Unsweetened shredded coconut
Avocado Toast Fresh from the Spring Garden
Opening weekend at the Atlanta Botanical Garden was as scrumptious as usual. The beautiful Imaginary Worlds exhibit and Garden Chef demos in the Edible Garden are all part of the beginning of another fun season for 2018. Atlanta Botanical Garden This
Cranberry Apple Compote for a Twist on Holiday Cranberry Sauce
Cranberry Apple 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
Cabbage and Fennel Breakfast Bowl
Cabbage and Fennel Garden Breakfast Bowl 2 tablespoons avocado oil 1 cup fresh fennel, thinly chopped 2 cups red cabbage, thinly chopped 1 red bell pepper, seeded and sliced thin ¼ cup shredded carrots Pinch of sea salt to taste Fresh cracked black pepper 1/4 teaspoon cayenne pepper Pinch