When you first arrived, some of you jumped right in and helped make the fruit salad. It is easy to make and perfect for our upcoming hot days. The secret ingredient is the mint! This secret ingredient will help keep the fruit fresh, so you can prepare it the night before.
Here are two pictures of the broccoli salad. Remember we talked about making the salad the day before to let the flavors marinate and the broccoli will soften. If the broccoli salad is made that day, it will be more crisp and the nuts and seeds will also be more crisp.
**Benefits of Broccoli by Dr. Mercola
Kale chips anyone? Really easy…heat oven to 350 degrees, massage kale with sesame oil, sprinkle with sea salt and bake for 15-30 minutes. oooohhh lala! Watch the video to revisit the excitement of preparing kalehttp://www.pccnaturalmarkets.com/pcc/videos/kale-chips
Is my daughter so cute or what? Yes, I am proud of her and also thankful that she is such a good baker!
Here is her recipe: Gluten-Free Gingerbread muffins – makes 12 ½ C coconut flour ½ C Bob’s Red Mill GF flour 1 tsp baking soda 2 tsp ground ginger 1 tsp ground cloves ½ tsp ground allspice ½ C melted butter ¼ C coconut sugar ¼ C molasses 4 eggs ½ C applesauce Preheat oven to 350 degrees. Whisk coconut flour, Bob’s GF flour, baking soda and spices in a large bowl. In a separate bowl, mix together butter, coconut sugar and molasses. Add in eggs one at a time and then the applesauce. Combine all ingredients together and fill muffin cups. Bake about 20 minutes.
CRUST – 1/2 cup pecans, 1/8 teaspoon sea salt, 1/4 cup medjool dates, pitted, 1 teaspoon virgin coconut oil
FILLING – 2 cups peaches, sliced, 1/4 teaspoon maca powder, to taste
by The Bon Appétit Test Kitchen
Photograph by Jason Lowe
• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced
• Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.