Peach Basil Smoothie
Strawberry Arugula Smoothie
Dressed-up Hard-boiled Eggs
Romesco Sauce
Tahini Granola



Peach Basil Smoothie 
Serves 1-2

1 large ripe peach or 1 cup frozen peaches
1 small avocado
3 ice cubes
1/2 cups milk of your choice
6 - 8 basil leaves
1 large handful of spinach
Pinch of salt

Place all the ingredients in a blender and blend until smooth, adding more milk to thin as you like. 

Strawberry Arugula Smoothie
Serves 1-2

Nasturtium greens are a great substitution for arugula!

1 cup fresh or frozen strawberries
1 cup arugula
1 Tablespoon tahini
1 Tablespoon dark pure maple syrup
3-4 ice cubes
Pinch of salt

Place all the ingredients in a blender with ½ cup of cold water. Blend until smooth, adding more water to thin as you like. 



Dressed-up Hard-boiled Eggs

  1. Place 6 eggs into a medium bowl and fill it up with hot water so the eggs are submerged (this step brings the cold eggs up to temperature so when you drop them into boiling water they won’t crack open).

  2.  Bring a medium pot of water to a boil with ½ teaspoon baking soda (you won’t taste this—it’s simply a trick to make the eggs easier to peel once they’re done). Once the water is boiling, use a slotted spoon to carefully lower the eggs in one at a time and set a timer for 10 minutes.

  3. After 8 minutes, refill your first bowl with ice and cold water.

  4. After 10 minutes, transfer the eggs to the ice water to cool before peeling.

    Topping suggestions:

GARLIC CHIPS + CRUNCHY ROSEMARY WITH A DRIZZLE OF HONEY

  • Garlic chips (see note below)

  • Crunchy rosemary leaves (add a little oil to a pan, cook the leaves until they start to golden and crisp)

  • Honey

  • Rosemary flowers to garnish

    Note: You can prepare the garlic chips the same way you did the rosemary or use this method: Preheat the oven to 350 degrees. Scoop 2 tablespoons coconut oil onto a baking sheet and place it in the oven. (You do not need to wait until the oven reaches 350 degrees to do this.) Once the coconut oil has melted, remove the pan from the oven and carefully toss the garlic slices with the oil to coat, and evenly distribute them on the baking sheet. Return to the oven and cook for 15 minutes, until the chips are golden brown and crispy. Remove from the oven and serve immediately for best texture. Store in an airtight container in the refrigerator for up to two weeks.

SESAME SEEDS, NORI, GINGER, + GREEN ONION

  • Sprinkle of toasted sesame seeds

  • Pinch of thinly shredded nori (seaweed)

  • Pinch of finely grated fresh ginger

  • Pinch of thinly sliced green onion

  • Drizzle of toasted sesame oil

KALE, SEA SALT, LEMON ZEST + SUNFLOWER SEEDS

  • Thinly shredded Lacinato (Dino) kale leaf (massaged 30 seconds with salt, lemon juice and oil to make tender)

  • Toasted sunflower seeds

  • Lemon juice and zest

  • Extra-virgin olive oil

  • Pinch of red pepper flakes

  • Salt

Toasted Mustard Seeds Heat a dry small skillet over medium-low heat. Add the mustard seeds and toast, stirring occasionally, until they turn grey and start to pop. Use a screen if you have one—the seeds are light and will fly out of the pan. Alternatively, use a lid like a shield, but don’t put the lid on the skillet or it will trap the heat and burn the seeds. Transfer the mustard seeds to a bowl.

Caramelized Dates

This technique works well with dried figs, too.

3-4 plump Medjool dates, pitted, halved and each half chopped into 3-4 pieces.

In a medium skillet, heat 1 tablespoon of the oil over medium-low heat. Add the dates and cook for around 2 minutes, stirring frequently, until darkened in spots. Spoon oil on top of the dates for even cooking. Quickly transfer to the bowl with the chickpeas, keeping the pieces separate to prevent sticking. They will harden a bit within 10 minutes for some nice crunch. They keep well for up to 5 days in an airtight container at room temperature.

Romesco Sauce
Makes around 1 ½ cups

2 roasted red peppers, cored and seeded
2 - 3 garlic cloves
2 teaspoons sweet smoked paprika
1 jalapeño pepper or less
1/2 cup toasted hazelnuts and/or toasted almonds
1 tablespoon lemon juice
¼ cup olive oil
Sea salt and freshly ground pepper  

Place all the ingredients except for the oil, salt and pepper in the food processor and puree with ¼ cup of water. With the machine running, slowly add the olive oil through the feed tube and process until the sauce thickens. Season with salt and pepper.

Cover and refrigerate for a few hours to allow the flavors to blend. Let stand at room temperature for 30 minutes before serving.

Tahini Pistachio Granola - Genius Recipe!
I make it without the pistachio nuts. The recipe calls for 1/2 - 1 cup and instead I add one more cup of oats. That way, I can switch up the nuts and not always have pistachio. So fast to make, so few ingredients - it’s a game changer. 

Brami - Snacking Beans