Ajo Blanco “White Gazpacho” Soup
Ajo Blanco “White Gazpacho” Soup 2 cups cubed white bread, crusts removed 1 1/2 cups cold water, divided ½ cup Marcona almonds 2 cloves peeled garlic 1 English cucumber, peeled and chopped 1 cup green grapes 2 tablespoons extra-virgin olive oil 2 teaspoons apple cider vinegar 1 teaspoon sea
Creamy Garlic Herb Cashew Cheese
Creamy Garlic Herb Cashew Cheese 2 cloves garlic, peeled 1 cup raw cashews, soaked, drained and rinsed 1 fresh lemon, squeezed 5 fresh basil leaves 1 teaspoon fresh chopped rosemary 1 teaspoon fresh chopped thyme 1/4 teaspoon sea salt Freshly ground black pepper to taste 1/4 teaspoon red pepper
Creamy Zucchini and Avocado Soup
Creamy Zucchini and Avocado Soup 2 tablespoons avocado oil 1 Vidalia onion, finely chopped 2-3 garlic cloves, chopped 2-3 medium zucchini, diced 4 cups low sodium vegetable broth 1/4 teaspoon cayenne 1/4 teaspoon ground cumin ¼ teaspoon sea salt Freshly ground black pepper to taste 1 avocado, seeded 1 cup fresh
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