EAT CLEAN EASTER BRUNCH MENU ASPARAGUS RIBBON SALAD ASPARAGUS LEEK & SPINACH FRITTATA MAPLE SYRUP ROASTED HEIRLOOM CARROTS

Transcription

1 EAT CLEAN EASTER BRUNCH MENU LAVENDER SCONES ASPARAGUS RIBBON SALAD ASPARAGUS LEEK & SPINACH FRITTATA MAPLE SYRUP ROASTED HEIRLOOM CARROTS RHUBARB, GINGER & STRAWBERRY CRUMBLE LAVENDER SCONES INGREDIENTS: 2 1/2 cups almond flour/meal 1 1/2 tsp culinary lavender, ground 1/2 tsp unrefined salt 1/2 tsp gluten free baking soda (Bob s Red Mill) 1/3 cup melted coconut oil 1/4 cup maple syrup DIRECTIONS: Preheat oven to 350F. Line a baking sheet with parchment paper. Place dry ingredients in bowl and mix.

2 Whisk together all wet ingredients and stir into dry ingredients. Lightly form dough into a ball and gently place dough between two pieces of parchment paper. Roll dough until two inches thick. Use a cup or circular biscuit cutter and press into dough. Place round disks on a pan (about 3 inches wide for the ones pictured). Place scones on parchment lined baking sheet and brush each with egg yolk wash. Bake 15 to 18 minutes, until brown on the bottom, and cool on a wire rack. ASPARAGUS RIBBON SALAD Servings: 4-6 SALAD: 14 spears fresh asparagus 1 HoneyCrisp apple 6 radishes 1 fennel bulb DRESSING: 6 Tbsp avocado or pumpkin seed oil 2 Tbsp lime juice (1 lime) 1 piece ginger, grated 1 Tbsp honey Unrefined sea salt and fresh grated black pepper to taste GARNISH: 1/4 cup fresh peas

3 Fresh fennel tips reserved from bulb SALAD: Shave fresh asparagus with a peeler or mandolin and set aside in a large bowl. Slice apple and radishes into thin matchsticks and add to asparagus. Thinly slice fennel against the grain, add to bowl remove tips from fennel and reserve for garnish. DRESSING: In a small Mason jar, combine oil, lime juice, grated ginger, crushed garlic, honey and salt and pepper to taste. Put the lid on the jar and shake well to combine. GARNISH: Divide salad amongst 4-6 salad dishes of your choice. Gently toss asparagus, apple, radish and fennel in bowl with dressing. Sprinkle with fresh peas and fennel tips and serve. ASPARAGUS LEEK & SPINACH FRITTATA Servings: 4-6 INGREDIENTS: 2 Tbsp best quality olive oil 1 cup chopped leeks (white and light green parts only), well rinsed and drained 1 bunch thin asparagus stalks, cut diagonally into 1 pieces, well rinsed 2 cups fresh spinach leaves, well rinsed and drained, sliced into ribbons 7 whole free range eggs 1/2 tsp sea salt 1/2 tsp fresh ground pepper

4 INSTRUCTIONS: Preheat the oven to 400 F Heat olive oil in heavy cast iron skillet over medium heat. Add leeks, sauté 4 minutes. Add asparagus and sauté until tender, about 5 minutes. Whisk eggs, salt and pepper in medium bowl. Add egg mixture and spinach to the skillet, fold gently to combine. Allow the eggs to begin to set. With a spatula, lift up an edge of the frittata and tilt the skillet to allow the uncooked mixture to flow to the bottom of the pan. Continue to lift until the egg on top is no longer runny. Slide the skillet into the oven. Bake frittata until firm to the touch, about 5 minutes. Cut into wedges and serve hot. MAPLE SYRUP ROASTED HEIRLOOM CARROTS Servings: Serves 4 to 6 INGREDIENTS: 3 to 4 bunches heirloom carrots 2 Tbsp best quality olive oil 2 Tbsp maple syrup or honey 1 to 2 Tbsp fresh thyme leaves 1 tsp unrefined sea salt and cracked black pepper INSTRUCTIONS:

5 Preheat oven to 425 F. Line 1 or 2 large baking sheets with parchment paper and set aside. Trim tops from carrots. Scrub well to remove grit. Leave skins on if carrots are new and rinse under cool water to remove any remaining dirt. Pat dry. Slice carrots lengthwise in halves or quarters depending on how thick they are. Combine carrots, oil and maple syrup in a medium preparation bowl. Spread carrots on baking sheets in an even layer with room around each. Sprinkle with thyme leaves, sea salt, pepper. Roast for 45 to 50 minutes, or until carrots are tender and caramelized. Serve immediately. DESSERT RHUBARB, GINGER AND STRAWBERRY CRUMBLE (adapted from Donna Hay s cookbook, Life In Balance - I couldn t agree more) Servings: Makes 4 desserts Ingredients for Fruit Filling: 4 cups fresh or frozen rhubarb, rimmed, washed and chopped 3 cups fresh strawberries, hulled and halved 1 Tbsp fresh grated ginger 1 tsp vanilla extract ⅓ cup maple syrup Ingredients for Crumble Topping: ¾ cup large oat flakes

6 ½ cup slivered, raw, unsalted almonds ¼ cup buckwheat flour 1 tsp ground cinnamon ⅓ cup maple syrup ¼ cup melted coconut oil Method: Preheat oven to 350 degrees F. Arrange 4, 1 cup ramekins on a baking sheet lined with parchment paper. In medium preparation bowl combine rhubarb, strawberries, ginger, vanilla and maple syrup. Toss to combine. Divide this fruit mixture between the four ramekins. Place the filled ramekins on the baking sheet in the oven and bake for 20 minutes. Meanwhile, as the fruit bakes in the oven, prepare the crumble topping. Place oat flakes, slivered almonds, buckwheat, cinnamon, maple syrup, and melted coconut oil in a large preparation bowl. Mix well to combine. Remove ramekins from the oven and divide crumble topping between the four dishes. Return to the oven and bake for an additional 25 minutes. Serve warm topped with full fat Greek yogurt and fresh strawberries.