Pear Ginger Shotsπ
β’ 4 Ripe Anjou pears, peeled, quartered
β’ 1 cup apple cider
β’ 1 cup dry white wine
β’ 1 Tbs ginger, minced, or ginger juice
β’ 1 Tbs lemon juice
β’ 1 cinnamon stick, 4-inch β’ 1/4 tsp salt
β’ 1 1/2 Tbs honey
Directions
1. Stir pears, cider, wine, ginger (or ginger juice) to taste, lemon juice, cinnamon stick and salt in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce heat, and gently simmer until the pears are very tender, about 20 minutes.
2. Discard the cinnamon stick. Pour the soup into a large blender or food processor; add honey. Blend or process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl, cover and refrigerate until cold, at least 4 hours. Pour into small glasses to serve. π
Pomegranate Champagne Punch πΎπ₯
β’ 2 cup champagne
β’ 1 cup pomegranate juice β’ 1 cup seltzer
β’ 1/2 cup citrus vodka
β’ 1 lemon twist
Combine ingredients in a large bowl or pitcher. Serve over ice with a twist of lemon
Veggie Ceviche π π§ π₯
β’ 1 Can Hearts of Palm Cut in rings (14 ounces)
β’ 2 Large Tomatoes, Diced, any color
β’ 1/2 Small Red Onion, Diced
β’ 1/2 bunch fresh cilantro, chopped
β’ 2 Jalapenos, diced (or to taste) 2 Limes Juice of
β’ 1 Tbs Olive Oil
β’ 1 Avocado Optional
β’ 1 Cucumber Optional
β’ 1 Green Bell Pepper
β’ Optional 1 tsp salt
β’ 1 tsp black pepper
1. Cut hearts of palm in circles and pop out the middle.
2. Chop everything else and mix together.
3. Serve in martini or margarita glasses with a little cilantro and fresh
Oatmeal Breakfast Cookie
β’ 2 bananas,small
β’ 1/2 cup almond butter, or other nut seed
β’ 2 eggs
β’ 1 tsp vanilla extract
β’ 2 tbs coconut oil, melted
β’ 3 tbs maple syrup
β’ 1 1/2 cup oats, quick-cook
β’ 1/2 cup almond flour
β’ 1/2 cup coconut flour
β’ 1/4 cup flax meal
β’ 1/2 tsp baking powder
β’ 1/2 tsp baking soda
β’ 1/2 cup dark chocolate chips
Make
- Peel and chop bananas
- Preheat oven to 350
- Line baking sheet with parchment paper
- Add bananas, almond butter, eggs, vanilla extract, coconut oil and maple syrup to blender or food processor and process until smooth.
- In a mixing bowl whisk together oats, flours, flax meal, baking powder, baking soda, make a well in the middle and add wet ingredients
- Stir until just combined then stir in chips
- Using an ice cream scooper, or 1/4 cup measuring cup, place batter on parchment lined baking sheet and shape into cookies
- Bake for 15-18 min or until edges are browned
- Cool on wire rack. Wrap and freeze leftovers.