Beyond A Foodie

Author: arica@ajmbrands

  • Sheet Pan Rosemary Maple Salmon

    If I were to describe this meal in three words, it would be quick, colorful and flavorful. The beauty of this recipe is that you simply put together the maple rosemary sauce, season your vegetables, throw all meal components on one sheet pan and glaze your salmon before putting the tray under the broiler. Opt for raw vegetables; your fish and veg will cook at a similar rate. Maple syrup aids caramelizing the salmon quite nicely while giving the robust rosemary a contrast. Always use real maple syrup, “maple flavored” substitutions pale in comparison to the real thing. I prefer to use fresh rosemary but only had dried on hand at the time. Either will do well!

    Sheet pan salmon is fast enough to be on the table for a hungry family during weeknights, yet beautiful enough to entertain on the weekends. If you’re not a fan of beans or carrots, switch up your vegetable choice for an interesting variety.


    Sheet Pan Rosemary Maple Salmon

    • 1 3 lbs side fillet of salmon
    • 1/4 c maple syrup
    • 1 tbsp rosemary (chopped)
    • 2 tbsp olive oil
    • 1 clove garlic (minced)
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1 medium red onion (thinly sliced)
    • 1/2 lb green beans
    • 1/2 lb wax beans ((optional))
    • 1/2 lb baby carrots
    • tt salt and pepper

    1. Set broiler to 450º. In a small mixing bowl, combine maple syrup, olive oil, rosemary and salt. Whisk until incorporated. Set aside.

    2. In a larger mixing bowl. Add olive oil, garlic salt and pepper. Add onions, beans and carrots to the bowl and toss to incorporate. Adjust seasoning. place vegetables on a parchment lined baking sheet, leaving room for the salmon.

    3. Place salmon fillet skin side down. Use a paper to pat fillet dry. Pour maple rosemary mix atop salmon only and brush onto the surface of the salmon.

    4. Broil salmon and vegetables until salmon is warm in the center, and golden brown. vegetables should show signs of caramelization as well. Check salmon regularly to prevent burning.

    5. Let cool for 5 minutes before serving.

    Add Your Heading Text Here

    Butternut Mountain Farm 100% Pure Maple Syrup From Vermont, Grade A (Prev. Grade B), Dark Color, Robust Taste, All Natural, Easy Pour, 32 Fl Oz, 1 Qt

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  • London Fog Latte

    All about Earl Grey

    Of all the coffee and tea drinks, london fog lattés are my favorite go-to tea drink for the changing weather here in chicago. London fogs are so near and dear, that i even created a beauty product based on the fragrant flavors. London fogs get their name from the british classic earl grey tea, mixed with a touch of cream.

    This strong black tea is infused with the oils/rinds of citrus fruit bergamot. It is said that this was accidentally discovered centuries ago, during the tea trade, when the earl of grey sampled black tea that was packed and shipped with bergamot fruit from india. The tea had such a distinct flavor, that it was donned earl grey tea!

    Make this recipe for a classic coffee latte alternative, or try with your favorite scone for a real english afternoon tea experience.

    Tips for a better cup

    Don’t skip out infusing your tea for the full amount of time before adding the hot milk. Fat from the cream inhibits the infusion process.

    The addition of vanilla and lavender accent the distinctive bergamot flavor while boosting the richness of the cream. If you are using plant-based milk for this recipe, opt for richer milk, like cashew or coconut.

    I’ve decided to use david’s tea earl grey creme as my loose-leaf tea of choice, but any loose leaf earl grey will do. if you do not have tea infusers, check out these handy t-sac biodegradable tea bags. They or perfect for making tea bags out of your own loose leaf tea.











    London Fog Latte

    • 2-3 tsp lose leaf earl grey tea
    • 8 oz water (boiling)
    • 4 oz half and half or plant based milk
    • 1/8 tsp vanilla extract
    • 2 tsp agave syrup ((optional))

    1. Place tea in a tea bag or tea infuser and place in a 12 oz cup. Pour hot water atop tea bag_infuser and let steep for 6-8 minutes. Meanwhile, combine cream_plant based milk and vanilla extract. Steam until frothy.

    2. If you do not have a milk steamer, gently heat milk on stove top and whisk vigorously until a foam forms. Do not boil. remove from heat.

    3. Add agave syrup to tea and stir to combine. Pour vanilla infused milk in the cup of tea. Top with lavender buds and serve immediately.

    specialty ingredients and tools

    T-Sac Tea Filter Bags, Disposable Tea Infuser, Number 1-Size, 1-Cup Capacity, Set of 100

    Fu Store 2pcs Stainless Steel Mesh Tea Ball 2.1 Inch Tea Infuser Strainers Tea Strainer Filters Tea Interval Diffuser for Tea

    DAVID’s TEA Organic Cream of Earl Grey Loose Leaf Tea, Premium Black Tea with Bergamot and Vanilla, 2 oz

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  • Ginger Lavender Butterfly Tea Latté

    Say hello to true blue! yes, it’s natural and equally delicious. 

    Butterfly pea flowers originate in Thailand and have been used for some time to create beautiful teas that burst with cyan color. The flowers themselves are mild in flavor but make for a great canvas to build flavors. 

    Butterfly peas contain naturally occurring phytocyanins, an antioxidant compound that gives these flowers their beautiful blue color. I decided to put together this quick tea that you can blend and brew in under 10 minutes.

    Lavender and ginger make great accompaniments to this recipe, as they contain their own anti-inflammatory properties and are a great home remedy for ailments such as nausea and anxiety.  Be sure to use organic or culinary-grade lavender for this tea (cosmetic or craft lavender is not suitable for consumption). Tripple the dry ingredients of the recipe, jar it up ahead of time to make whenever you need it. Try this 4-ingredient tea blend and top with your choice of cream to lift your spirits no matter how “blue” your day is looking. 

    Best results are achieved when you use a cream for this latte, because it creates suspension atop the tea, and get that cool “swirl” effect in the glass. Do not use milk. I tried, and it was a flop! This is a perfect drink recipe for those beautiful double wall glasses… Saving that for the next go-round!   Because i’m currently keeping refined sugar and dairy to a minimum, I used coconut-cashew cream to create my tea latte and agave to sweeten. You’re welcome to use half-and-half or sugar if it suits your preference! Try it out and let me know what you think! 

    Because of their mild flavor, butterfly pea flowers have taken the culinary world by storm and are being used as a natural dye for cocktails, desserts and even pasta! Look forward to seeing more of this amazing ingredient in future dishes.

    watch


    Ginger Lavender Butterfly Tea Latte

    Say hello to true blue! yes, it’s natural and equally delicious. Butterfly pea flowers originate in thailand and have been used for some time to create beautiful teas that burst with cyan color.

    • Tea Infuser
    • French Press

    For Tea Blend:

    • 2 tbsp dried butterfly pea flowers
    • 1 tsp dried lavender
    • 1 tbsp candied ginger
    • 1 tbsp unsweetened coconut flakes ((optional))
    • 12 oz purified water

    For Tea Latté:

    • agave or stevia (to taste)
    • 4 oz coconut-cashew cream or half and half

    1. Bring water to a boil. In the meantime, assemble your tea blend. In a tea brewer or french press, combine flowers, ginger, and, coconut flakes.

    2. When water comes to a boil, slowly pour it into the brewer/press. Cover and allow to steep for 5-7 minutes. After the tea is fully steeped, press the brewer of choice to prevent further infusion.

    3. To create hot tea lattés: steam cream to the desired temperature using a milk brother or by gently heating it in a saucepan on low heat while whisking to create a foam, when the desired cream temperature is achieved. Set aside and proceed to assembly.

    4. To assemble the latte (hot or iced) divide the tea into 2 teacups or 2 glasses with ice. Add the desired amount of agave/stevia to sweeten and stir to incorporate.

    5. Top tea with equal amounts of cream, pouring slowly in a circular motion across the surface to achieve a swirling effect in the tea. Serve immediately.

    If serving iced butterfly tea, leave the tea to cool for at least 30 minutes before proceeding to prevent your flavors from being muted by the ice 

    Drinks
    Thai, Vegetarian
    beverages, Blue, Butterfly Pea, coffee, drinks, Ginger, Green Tea, Iced Tea, latte, Tea, Tea Drink, vegan, vegetarian

    Specialty Tools & Ingredients

    300 grams Organic Dried butterfly pea flower Clitoria ternatea Herbs Herbal healthy tea drink recipes food coloring Antioxidants aging wrinkles

    Organic Lavender Flowers – Kate Naturals. Premium Grade. Dried. Perfect for Tea, Lemonade, Baking, Baths. Fresh Fragrance. Large Resealable Bag. Gluten-Free, Non-GMO. (4 oz (Starter Size))

    Thai Kitchen Coconut Cream, 13.66 OZ

    Trader Joe’s Crystallized Candied Ginger (8 Oz.)

    PowerLix Milk Frother Handheld Battery Operated Electric Foam Maker For Coffee, Latte, Cappuccino, Hot Chocolate, Durable Drink Mixer With Stainless Steel Whisk, Stainless Steel Stand Include (Black)

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  • Mixed Vegetable and Sausage Scramble

    A  portion-packed breakfast that is perfect for post-workout or brunch, you decide! A classic diner-inspired favorite that’s  adorned with a variety of vegetables that you can interchange as you please.

    This recipe was developed while working on low carb breakfast Ideas for my sister. Our inspiration was a diner skillet with hash, scrambled eggs veggies and cheese. This version is keto, paleo and whole 30 friendly and goes from pan to plate in under 15 minutes. If you’ve read the [fall vegetable hash](http://beyondafoodie.com/feed/fall-vegetable-hash) recipe, you know sweet potatoes are a great alternative to regular russet hash browns. dicing up your meat/veg around the same size keeps the ingredients.  

    From there, a rainbow of vegetables including broccoli, sweet peppers, onions, celery accent the plate. This combo of veggies is packed with vitamins a, c as well as calcium and fiber. I opted for smoked beef sausage over pork because it has a bit less fat and sodium over pork. However, you can build flavors with as many vegetables and proteins as you’d like. Kale, spinach, red onion, peas, asparagus are great options as well. 

    This recipe is meal prep worthy, as you can dice all of your ingredients up to 5 days in advance and sauté up when you’re ready to eat (cue: brunch)! Save even more time in the am, by par-boiling your potatoes for 10-12 minutes, draining and cooling for future use. 

    There are no complications to this sauté. The idea is to build everything in one pan by starting with your proteins, hash, then moving to one side. Then cook vegetables on the other side of the pan. Boom, you’ve become a pro breakfast cook. Simply top with your choice of eggs ( that you make on the side) and top with your garnish.


    Mixed Vegetable and Sausage Scramble

    • 3 tbsp olive oil
    • 12 oz beef smoked sausage (diced)
    • 2 medium sweet potatoes (diced)
    • 1 medium onion (small diced)
    • 1 red bell pepper (diced)
    • 1.5 cup broccoli (cut into 1-inch florets)
    • 3 stalks celery (diced)
    • 2 scallions (sliced)
    • 8 eggs
    • 1 tsp paprika
    • 2 tsp garlic powder
    • tt salt and pepper
    • ¼ cup shaved parmesan (for garnish)

    1. Prep the potatoes. In a medium saucepan, add diced potatoes and cover with water. Bring water to a boil and cook potatoes until they are slightly soft, but not mushy, about 10-12 minutes. Drain sweet potatoes and set aside. if prepping potatoes in advance cool for future use.

    2. Place a large sauté pan on medium heat add half tbsp of oil, add sausage and potatoes. Allow cooking on one side until the edges of the sausage/potatoes begin to brown, about 3 minutes. Using a spatula, gently flip the sausage and potatoes to one side of the pan.

    3. Add remaining oil to the pan, and turn heat to medium-high. Add onion, bell pepper, celery and broccoli to the free side of the pan. Sauté until vegetables begin to brown, moving to prevent burning, about 3 minutes. Gently fold the sausage, potatoes, and vegetables together and season with paprika, garlic powder, salt and pepper. Allow hash to cook for another 1-2 minutes, to allow flavors to meld. Meanwhile cook eggs to preference.

    4. Adjust seasoning of hash and transfer to serving platter or bowls. Top with eggs, and garnish with scallions and parmesan cheese. Serve immediately.

    Specialty Tools & Ingredients

    Calphalon 2 Piece Contemporary Frying Pan set, Nonstick, Black

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  • Caribbean Style Black Bean Soup

    In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it’s warm and hearty, yet has bright flavors that liven up your palate.

    In the midst of boring wintertime Chicago weather, the yearning for something (somewhere) warm and tropical is likely to come up from time to time. I love this soup because it’s warm and hearty, yet has bright flavors that liven up your palate. I’ve found that most black bean soup recipes lean on the tex-mex side, and this is great a way to switch up the infamous legume. 

    When I think the carribean, I think spicy, but not the kind of hot where every bite is a small round of hot torture with a dash of flavor. I find jalapenos and red chillis give just the right amount of heat to this dish as opposed to a scotch bonnet, which is more traditional (remember, we’re not here for torture, ha). If you’re not a fan of the heat, simply de-seed your chilis or omit them altogether. Curry leaves, a traditional ingredient in many west-indian, trinidadian and indian and southeast asian cuisines. They are not a deal-breaker, but they make a noticeable difference in your soup.   You can find them fresh at most asian markets or online dried.  

    I’ve tried this recipe with both dried and canned black beans to see if there was much of a difference in flavor. The answer is most definitely. I believe the dry beans make such a difference simply because the flavors of the soup have more time to infuse into the bean themselves. If you’re in a pinch, however, canned beans work just fine. 

    This recipe is 100% meal prep friendly and can be made to store in the fridge for up to 5 days, and the freezer for up to 4 months. 

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    Caribbean Style Black Bean Soup

    • Cutting Board
    • Chef's Knife
    • Stock Pot
    • Measuring Cups

    Black Beans (one or the other)

    • 2 cups black beans (soaked overnight)
    • 3 cans black beans ( drained and rinsed )

    Remaining Ingredients

    • 3 tbsp olive oil
    • 1 small red onion (small diced)
    • 1 red bell pepper (small diced)
    • 1 yellow/orange bell pepper (small diced)
    • 1 green jalapeño (seeded and small diced (optional))
    • 1 red chill (seeded and small diced (optional))
    • 3 cloves garlic (crushed)
    • 1/4 cup cilantro ((leaves and stems) chopped)
    • 1 bay leaf
    • 1 curry leaf ((optional))
    • 1.5 quart water or vegetable stock
    • 1 tsp ground coriander
    • ½ tsp cayenne pepper
    • tt salt and pepper
    • cilantro, onion (jalapeno for garnish)

    1. Drain soaked black beans and set aside. Or rinse and drain three 14 oz cans cooked black beans.

    2. In a medium saucepan add one tablespoon of oil, is bring to medium-low heat. Add onion, garlic bell peppers jalapeno and chili's and begin to saute until vegetables begin to soften and onions turn translucent about 2 minutes. Season with salt and pepper.

    3. Next, add cayenne pepper and coriander gently stir to incorporate spices. Add black beans, water and bring to a simmer. And reduce pot to low heat, and add bay leaf, cilantro and optional curry leaf. Cover and cook until black beans are tender, about 30-45 minutes if using soaked beans, in 15-20 minutes if using canned.

    4. Remove the pot from heat and adjust seasoning. serve immediately, garnished with cilantro red onion and jalapenos (optional).

    If you like a thicker soup, use a potato masher or immersion blender to gently mash or blend a small portion of the beans. 

    appetizers, dinner, lunch, sides
    Caribbean
    Black beans, Caribbean, gluten free, soup series, vegan, vegetarian

    Specialty Tools & Ingredients

    Dried Curry Leaves | USA Grown | 0.5 ounces | All-Natural bio-dynamic farm

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  • Valentine’s Energy Bites

    Make these for your sweetie or your gals for valentine’s day! Energy bites are small sweet treats made to keep you fueled throughout the day, whether you’re working out, on the go or just looking to satisfy your sweet tooth. This post features easy energy bites recipes, each taking less than 30 minutes to make and assemble. What better way to say i love you? 

    What are energy bites?

    Energy bites have long been a staple in the vegan, vegetarian and workout world. Their versatility and ease make it light on your time in the kitchen, and you can mix ingredients to whatever your liking. I love to use a 1:1 base of pitted medjool dates and nuts, with nut butter, such as almond or cashew. Cashew being my favorite because it yields the creamiest flavor. I find this combination makes a great textured “bite” that holds its shape well and has a mild flavor for building upon. I find that choosing ingredients that are in dried or powdered form adds a punch of flavor without compromising the texture of your energy bite. Use ingredients such as chocolate, dried fruit (I love freeze-dried), oats, cinnamon, espresso powder, matcha etc. your possibilities are endless. 

    For these energy bites, I chose to combine flavors you might find in a box of chocolates. Chocolate hazelnut, praline, and strawberries n’ creme. 

    Other cool combinations I will try in the future: 

    • Cookie dough- add vanilla and  chocolate chips to base recipe
    • Peaches n’ cream- swap strawberries for freeze-dried peaches 
    • Matcha -add matcha powder  to base recipe

    Recipe tips

    There are minimal steps required to assemble these recipes. Simply combine in a food processor, add your flavors, shape and eat. For the chocolate hazelnut bites, I add cacao powder to the hazelnut/date mixture. I have grown to prefer it over baking cocoa, because it infuses a massive dose of rich chocolate flavor, with naturally occurring magnesium. I finish these my pressing the mixture into heart-shaped silicone molds, and freezing for 5 minutes before unmolding. They came out easily and hold their shape well. you can serve as is (like I did) or dust with extra cacao powder.

    Don’t skip toasting the hazelnuts for your praline bites before pulsing with the dates. This step “blooms” the oil in the nuts, and gives them a wonderful brown butter flavor. Paired with the naturally chewy, caramelly dates make the perfect french praline combination.  

    Strawberries n’ creme bites get the most flavor from freeze-dried strawberries over fresh. Simply pulse the strawberries into a powder before starting your bites. Remove the powder and reserve half for dusting. You don’t have to clean out the processor before moving onto making your bites, it’s extra flavor!  

    Eat your bites immediately or prep up to 4 days in advance by storing them in the fridge. They are great as a sweet treat, for meal prep or post-workout. 


    Valentine’s Energy Bites

    Chocolate Hazelnut Bites

    • 1 cup dates
    • 1 cup walnuts
    • ⅓ cup cacao powder
    • ¼ cup cashew butter
    • pinch of salt

    Hazelnut Praline Bites

    • 1 cup dates
    • 1 cup hazelnuts
    • ¼ cup cashew butter
    • pinch of salt

    Strawberries n' Cream Bites

    • ½ cup freeze dried strawberries
    • 1 cup dates
    • 1 cup walnuts
    • ¼ cup cashew butter
    • ½ tsp vanilla extract
    • pinch of salt

    Chocolate Hazelnut Bites

    1. In a clean food processor, add nuts, dates and nut butter. Pulse mixture on high until it begins to bind together. Remove top and add cacao powder and pulse to incorporate. using a 1oz scoop or a tablespoon, Scoop mixture into 1 oz mounds. Shape into balls or press into heart-shaped candy molds. If using a mold allow bites to chill in the freezer for 5 minutes before un-molding.

    Hazelnut Praline Bites

    1. Toast hazelnuts on low heat until slightly warmed and smells like browned butter. Remove from heat and allow to cool. in a clean food processor, add nuts, dates and nut butter. Pulse mixture on high until it begins to bind together. Using a 1oz scoop or a tablespoon, scoop mixture into 1 oz mounds. shape into balls or cylinder shapes.

    Strawberries n' Cream Bites

    1. In a clean, dry food processor, pulse freeze-dried strawberries until the consistency of a powder. Remove powder from the food processor and set aside. Add nuts, dates and nut butter to the food processor. Pulse mixture on high until it begins to bind together. Add half of strawberry powder and pulse again until incorporated. using a 1 oz scoop or a tablespoon, scoop mixture into 1 oz mounds. shape into balls and toss in remaining strawberry powder.

    To store:

    1. Store in the refrigerator in a parchment-lined lidded container for up to 4 days. Allow bites to warm up at room temperature before serving.

    Specialty Tools & Ingredients

    Traina Home Grown California Dried Pitted Dates – No Added Sugar, Non GMO, Kosher Certified, Vegan, Packed in Resealable Pouch (2 lbs)

    Navitas Organics Cacao Powder, 8oz. Bag — Organic, Non-GMO, Fair Trade, Gluten-Free


    Natierra Nature’s Organic Freeze-Dried Strawberries | Gluten Free & Vegan | 1.2 Ounce

    Justin’s Classic Cashew Butter, Only Two Ingredients, No Stir, Gluten-free, Non-GMO, Responsibly Sourced, 12oz Jar

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  • Pink Rose Smoothie Bowl

    This simple smoothie takes an ordinary strawberry-banana combo and makes it extraordinary. The addition of rosewater livens up your palate and makes for a great breakfast. Its pretty enough to even masquerade as a dessert.

    There are no complex directions for this recipe, as it is simply dump, blend and serve! In my experience the perfect smoothie bowl lies in the temperature of your ingredients. Frozen bananas are a must because they are the base for the “ice cream” like texture you look for when making a smoothie bowl. If you find your mixture is too thick to process in your blender, add some hot water-about a tablespoon at a time to keep the mixture moving. You should be left with a smooth, scoop-able consistency that mimics your favorite frozen treat. 

    To make a strawberry rose, use a sharp paring knife. Remove the top of the strawberry with the knife. And place top side down. Then make 4-5 small thin cuts at the base of the berry. The cuts should resemble petals, and not go through to the bottom of the strawberry. Make sure to peel back the “petals” as you go. Next, move up the strawberry to create a new row of petals, alternating slices in a brick layering pattern. Repeat this process until you reach the peak of the strawberry, and you’re done! 


    Red Berry Rose Smoothie Bowl

    • 1 c raspberries (frozen)
    • 1 c strawberries (frozen)
    • 2 bananas (chopped and frozen)
    • 3/4 c coconut cream
    • 2 tsp rosewater
    • fresh/frozen raspberries and strawberries berries, coconut flakes, dried rose petals almonds and cacao nibs for topping ((all optional))

    1. Add coconut milk, rosewater, and fruit to a blender and blend until an ice-cream like consistency (scoopable with a spoon) is achieved. Add warm water as needed to loosen it up in the blender.

    2. Transfer smoothie to bowl(s) and swirl extra coconut cream atop smoothie. Top with berries, coconut flakes cacao nibs and almonds. Enjoy immediately!

    Specialty Tools & Ingredients

    Cortas Rose Water, 10-Ounce Bottles (Pack of 4)

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  • Cardamom Rose Latte

    Affectionally known in the instagram world as “moon milk”, this blush-hued  herbal latté is caffeine-free, soothing and perfect for relaxation

    Traditionally, tea must be made with black, green or white tea leaves to don the name. Herbal teas or tisanes are made without tea leaves and usually contain no caffeine. This herbal tea is surprisingly easy to make, and if you haven’t tried herbal, this is a beautiful recipe to leap into. Rose is a tricky flavoring agent because too much in a dish can cause it to taste like perfume. Also try: golden milk chai  my rule of thumb is to use rosewater like vanilla extract- a few drops do the trick! 

    Cardamom is one of my favorite spices to accompany the flower because it help balances the flavor with sweet, smoky lingering notes. This spice packs power, as it is said to help with nausea, digestion issues, inflammation, and blood pressure regulation. The cardamom rose combo a widely used combination In many persian desserts. I love the cardamom-rose combo so much that I even created beauty product inspired by it. The use of pistachios also brings a creamy layer to the mix with added health benefits.  

    A small amount of beet root is used to add natural color. Though it doesn’t add much flavor, you still get the benefits of added vitamins and minerals. If you don’t have beet powder, add a 1-inch slice of fresh, peeled beetroot to your water before boiling.  

    I find it easiest to make in a small sauce pot and takes about 15 minutes from start to finish. Use almond, pistachio or coconut milk to make this recipe vegan. You can double or triple this batch, and keep extra concentrate in the fridge sans milk (up to 4 days) for meal prep or entertaining. Simply heat (or pour over ice) and add your milk when you’re ready to serve.


    Cardamom Rose Latte

    • 1 1/2 cups purified water
    • 1/4 cup edible rosebuds/petals (dried or fresh (packed))
    • 3-4 cardamom pods, cracked or 1 tsp ground cardamom
    • 1/3 cup shelled pistachios (divided)
    • 1/2 tsp rosewater
    • 2 tsp beet root powder
    • to taste agave
    • milk of choice

    1. Take half of the pistachios and mince into fine pieces, set aside. In a small sauce pot, add rose buds/petals, cardamom, whole pistachios, and water. Cover pot, bring mixture to a boil and reduce to low. Let simmer for 2-3 minutes before turning off to steep. Meanwhile, steam milk and set aside. To assemble: strain steeped tea into 1 large cup or 2 small cups using a fine mesh strainer. Top with steamed milk. garnish with crushed rose petals, pistachios, and cardamom. Serve immediately.

    Specialty Tools & Ingredients

    Dualspices Rose Buds & Petals Tea 4 Oz – Food grade edible Fragrant Natural Healthy Best for Tea, Baking, Making Rose Water, Crafting Freshest Directly from BULGARIA

    CORTAS Rose Flower Water, 10 OZ

    Simply Organic Cardamom, Certified Organic, Non-GMO | 2.82 oz | Elettaria cardamomum (L.) Maton

    Glean Beet Goodness | Superfood Powder and Gluten Free Beetroot Flour | Paleo, Low Carb, Keto Low Sugar, Low Glycemic Index | 8 oz

    RSVP INTERNATIONAL 4 inch Conical Strainer, 1 EA

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  • French Toast Hearts

    This rich indulgent brunch is perfect for a valentine, sweetest day, or simply to say “I love you” any day of the year.

    Classic french toast recipe shaped to make anyone smile. Simply take some crusty Italian bread and slice into 1-1.5 in slices and cut each slice on a diagonal. Take each half slice and flip them around to create a heart. To cook, dip the two half-slices into french toast batter and place in a buttered skillet or griddle. The batter acts as a binding agent that holds the hearts together while cooking. After cooking using a spatula to move directly to a plate where they will stay together unless you decide to pull them apart (insert pun about broken hearts here).  

    To make a strawberry rose, use a sharp paring knife. Remove the top of the strawberry with the knife. And place the top side down. Then make 4-5 small thin cuts at the base of the berry. The cuts should resemble petals, and not go through to the bottom of the strawberry. Make sure to peel back the “petals” as you go. Next, move up the strawberry to create a new row of petals, alternating slices in a brick layering pattern. Repeat this process until you reach the peak of the strawberry, and you’re done! Creating strawberry hearts are even easier, as you slice them in half and cut the top off using a v shape. 

    This recipe is so versatile, you can use whatever fruits or toppings you’d like to make it your own. Including chocolate sauce/ curls, blueberries, caramel, bananas, nuts etc. 

    French Toast Hearts

    • small saucepan

    French Toast Hearts

    • 3 eggs
    • 2 cups half and half
    • 1/3 cup sugar
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tsp vanilla extract
    • pinch salt
    • 1 loaf crusty french or italian bread
    • butter for cooking

    Raspberry Syrup

    • fresh or frozen raspberries
    • 1/2 cup sugar
    • 1/3 cup water
    • 1 tsp cornstarch

    For garnish

    • powdered sugar
    • fresh strawberries
    • strawberry roses

    Raspberry syrup

    1. In a small saucepan, combine all ingredients except for cornstarch on medium-low heat. Allow berries to come to a boil and then turn heat to low reduce to a simmer. Cover and allow to cook until berries have softened, about 15 minutes. Remove from heat and allow to cool for 5 minutes.
    2. Transfer mixture to a blender and blend on low until smooth. Strain syrup back into sauce pot. discard seeds. Bring syrup back to a simmer.
    3. Meanwhile, mix cornstarch with 1-2 tablespoons of water to create a slurry. Pour slurry into syrup and stir until incorporated. The mixture will begin to thicken. when desired thickness is achieved, remove from heat and set aside until ready to serve.

    French Toast

    1. Using a bread knife, slice French/Italian bread into 1-1.5 inch slices. Place on a tray to allow to dry out slightly while preparing other ingredients.
    2. In a medium mixing bowl, combine eggs, half-and-half, sugar, cinnamon, nutmeg, vanilla extract and a pinch of salt. Use a whisk to mix until combined. Set aside.
    3. Bring a cast iron pan or griddle to medium heat. Take each breach slice and cut again on a diagonal. Take each half slice and flip them around to create a heart. Keep all heart pieces together until ready to cook.
    4. To complete french toast. dip both heart halves into french toast batter and place on buttered griddle together. Do not disturb the pieces while frying until golden, about 2 minutes.
    5. Use a spatula to grab the heart and gently flip to complete cooking for another 2 minutes. Place french toast heart on plate or platter to serve. Repeat until all hearts are finished.
    6. To serve, top with powdered sugar, raspberry syrup, and fresh berries.
    Breakfast, brunch, Dessert
    American
    breakfast, brunch, easy, Eggs, French Toast, Hearts, strawberry, Valentine’s Day

    Specialty Tools & Ingredients

    Victorinox Swiss Army Cutlery Straight Paring Knife, 3.25-Inch

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  • Dragon Berry Smoothie

    Give your everyday strawberry banana smoothie a tropical twist with bright, nutritious dragonfruit!

    What is Dragonfruit?

    Dragonfruit, also known as pitaya or strawberry pear, is a succulent fruit that grows in warm tropical areas. Dragonfruit has a unique exterior (either pink or yellow) and a speckled interior, which comes in either white or pink (I personally prefer pink, as it seems to have a more intense flavor).

    This beautiful fruit is full of vitamins, such as C, and e, minerals iron, magnesium. Beta-carotene and lycopene are antioxidant compounds that give dragonfruit is a unique color. It is also a great source of dietary fiber, which aids in digestion and keeps you full for longer. 

    To prepare your dragonfruit for the smoothie, cut in half lengthwise and use a large spoon to scoop out contents as you would an avocado. From there, your dragonfruit can be diced or left whole. 

    Make it your own 

    This recipe takes less than 5 minutes to throw in your blender and go. The ingredients in this smoothie are simple enough that you can add other fruits such as mango, pineapples for more tropical flavors, or oatmeal, chia seeds to boost nutritious benefits. If you decide to try this recipe, let me know what you added or how you made it your own!


    Dragon Berry Smoothie

    • 2 frozen bananas (sliced)
    • 1 dragonfruit
    • 2 cups strawberries (tops removed, fresh or frozen)
    • 1 cup juice or water (plus more if needed)

    1. Add juice/water to your blender. add remaining ingredients and blend on high until smooth. Add extra liquid as needed to achieve desired consistency. Transfer to two glasses and serve immediately.

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