food

Refeições Para Datas Especiais

Esqueça o calendário e faça essas receitas que a Laura ensina fora de época: cheesecake de lavanda, chips de milho e guacamole, um ponche assustador e um bife e um purê de couve-flor com uma gremolata de romã.

food

Refeições Para Datas Especiais

Esqueça o calendário e faça essas receitas que a Laura ensina fora de época: cheesecake de lavanda, chips de milho e guacamole, um ponche assustador e um bife e um purê de couve-flor com uma gremolata de romã.

Supplies

  • 1.5 cups flax meal
  • 3 cups corn
  • 2 yellow bell peppers
  • 1/4 cups lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cayenne
  • 2 cloves garlic
  • 1/2 onion
  • 1/4 cups olive oil
  • 1/2 teaspoon salt

Passo a passo

  1. Grind flax in high-speed blender; add to mixing bowl.
  2. Add all remaining ingredients into a food processor and blend.
  3. Transfer mixture from food processor to the mixing bowl and stir.
  4. Using a spatula spread the dough onto a teflex dehydrator sheet or on a silpat oven sheet.
  5. Dehydrate overnight (or bake for 2 hours at 200 degrees).
  6. Flip them and dehydrate for another couple hours (or bake for another 30 min).
  7. Break them into pieces. Done!

Supplies

  • 4 ripe avocados
  • 2 cloves garlic
  • 1/2 lime for each avocado
  • Salt
  • 1 jalapeno
  • 1/2 red onion
  • 1/4 cup cilantro

Passo a passo

  1. Cut avocados in half and add to large bowl.
  2. Chop/mince all veggies (garlic, onion, jalapeno, cilantro) and add to bowl.
  3. Juice limes and add to bowl.
  4. Mash everything together with a fork.
  5. Salt to taste.

Supplies

  • 2 cups seeds
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/4 cups date sugar
  • 1/2 teaspoon sea salt

Passo a passo

  1. Toss the pumpkin seeds with the rest of the ingredients.
  2. Spread them on a teflex sheet or parchment paper lined pan.
  3. Dehydrate or bake. Done!

Supplies

  • 4 ruby grapefruits
  • 1 quart guava juice
  • 1 quart sparkling water
  • 3 blood oranges for garnish
  • 1 pint black cherry juice for ice cubes

Passo a passo

  1. Equal parts guava juice and sparkling water.
  2. Freeze black cherry juice in ice cube trays.
  3. Garnish punch bowl or glasses with blood orange slices.
  4. Add ice cubes to each glass of poured punch for spooky melting effect.

Supplies

Layer One

  • 2 cups coconut meat
  • 1 cups cashews (soaked)
  • 1 cup maple syrup
  • 1/2 cup lemon juice
  • 1/2 vanilla bean
  • 1/2 cup coconut oil

Layer Two

  • 2 cups coconut meat
  • 1 cups cashews (soaked)
  • 1 cup coconut oil
  • 1/2 cup beet juice
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 teaspoons lavender
  • 1 1/3 cup maple syrup

Crust

  • 3 cups coconut flour
  • 1 cups almond flour
  • 1 cup beet pulp
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • 2 teaspoons lavender
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil

Passo a passo

Layer One

  1. Combine ingredients for layer one.
  2. Once the crust has cooled, pour layer 1 into it and place in the refrigerator to allow it to set up for at least 30 minutes.

Layer Two

  1. Combine ingredients for layer two, and pour directly on top of layer one.
  2. Refrigerate or freeze for at least 30 minutes.
  3. The cake will last up to 3 days.

Crust

  1. Blend all ingredients for your crust and press into an 8 inch springform, making sure to reinforce the elbow and sides so it doesn't break.
  2. Dehydrate overnight, or put in the oven for 2 hours at 200 degrees.

Supplies

  • 1 head large purple cauliflower
  • 1 14 ounces can full fat coconut milk
  • 1 1/2 cups of water
  • 2 tablespoons coconut oil
  • Salt & pepper

Passo a passo

  1. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower; set aside.
  2. Cut the remaining cauliflower into florets.
  3. Combine florets, water, and coconut milk milk in medium saucepan and bring to a boil; simmer until tender (approx. 10 minutes).
  4. Strain the florets over a bowl, reserving liquid.
  5. Transfer florets to food processor and begin blending. Slowly add cooking liquid, salt, pepper and coconut oil and puree until creamy and smooth, or desired consistency.
  6. Transfer to serving bowl.
  7. Heat coconut oil in heavy large ovenproof skillet over medium-high heat.
  8. Sprinkle steaks with salt and pepper.
  9. Sear each side until golden brown, about 2 minutes per side.
  10. Pre-heat oven to 350°F and place skillet in the oven, bake steaks until tender, about 10 minutes.
  11. To serve, mound some mash onto each plate; place steak on top and finish with gremolata.

Supplies

  • 1 1/2 cups pomegranate seeds (about 1 pomegranate)
  • 1/3 cup pinenuts
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped mint
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Pinch of salt

Passo a passo

  1. Mix all ingredients together; serve in a bowl.