Makes 4 servings | Prep time 10 minutes | Cook time 0 minutes
- 2 large grapefruit, chilled
- 1 tsp. honey
- 12 oz. champagne or kombucha
- Slice grapefruit in half and squeeze out the juice. Remove any seeds that may have fallen into the juice. Add honey to the grapefruit juice and stir until dissolved.
- Prepare individual mimosas just before serving by filling a glass with 3 ounces of grapefruit juice. Slowly pour 3 ounces of champagne over the juice.
- Note: Adjust the ratio of ingredients to your taste. A large grapefruit yields about 6 ounces of fresh juice, so adjust grapefruit quantities accordingly.
Optional: Garnish with a wedge of grapefruit or a dried slice of grapefruit*.
*Slice a few very thin disks from one of the grapefruits before juicing. Then cut disks in half to create half-moons. Bake on a baking sheet lined with parchment paper at 200 degrees F for 2–2 1/5 hours, or until completely dried, rotating the pan every hour.
Buckwheat Galette With Spring Vegetables
Makes 4 servings | Prep time 10 minutes | Cook time 20 minutes
Buckwheat Galette Ingredients
- 1 large egg
- 1/2 cup milk of choice
- 1/2 cup buckwheat flour
- 1/4 tsp. sea salt
- Butter for pan
- 1 tbs. extra-virgin olive oil, divided
- 1/4 cup sliced yellow onion
- 1/2 cup chopped asparagus
- 1 cup sliced white button mushrooms
- 1 cup spinach
- 4 eggs
- Salt and pepper to taste
- 2 oz. goat cheese or feta
- Prepare batter by whisking the egg. Add milk, buckwheat flour, and sea salt. Whisk until incorporated, taking care not to overmix. Set aside to allow the buckwheat to hydrate for at least one hour at room temperature or overnight in the fridge.
- While the batter is resting, prepare the filling. Preheat a large skillet over medium heat and add 1/2 tablespoon of olive oil. Add the onions, asparagus, and mushrooms. Cook for five to six minutes, stirring frequently, until the asparagus and mushrooms are tender and the onions are translucent.
- Add spinach, and continue to cook until wilted, about one to two minutes. Cover the cooked vegetables and set aside to keep warm.
- Preheat a separate pan over medium heat and add remaining 1/2 tablespoon of olive oil. Fry eggs to desired doneness and season with salt and pepper to taste. Cover and set aside to keep warm.
- Prepare galettes. Preheat a 10-inch nonstick skillet to medium-high heat and add butter to lightly grease the pan. Stir the batter to get a feel for its viscosity: It should be thinner than pancake batter. If it’s too thick, add about a tablespoon of water at a time, up to 1/4 cup, until the batter reaches the desired consistency.
- Prepare a test galette: Pour about 1/4 cup of batter into the hot pan to cover the bottom, lifting it off the heat and swirling it around to allow the batter to cover the bottom of the pan in a thin, even layer. If the batter is too thick, it will look more like a messy pancake than a thin film of batter. If that’s the case, add an additional tablespoon or two of water to the batter, and try again. Repeat as needed. Once you can successfully create a thin crepe on your hot pan, return the pan to the heat, and allow it to cook through. Watch for the batter to turn from glossy to matte, about one to two minutes.
- Once the galette is matte, add goat cheese, the vegetable mixture, and the egg in the center while it continues to brown. Using a spatula, gently fold the edges of the galette over on four sides to enclose the fillings, leaving just the center exposed. Place on a sheet pan in the oven to keep warm while you repeat the process to make four galettes.
- Enjoy warm.
Chia Seed Pudding With Toasted Oat Granola
Makes 4 servings | Prep time 10 minutes | Cook time 25 minutes
- 1 cup plain, full-fat Greek yogurt
- 1/4 cup milk of choice
- 1/4 cup chia seeds
- 1 tbs. honey
- 1/2 cup sliced strawberries
- 3/4 cup rolled oats
- 1/4 cup finely chopped pecans (or other nut)
- 2 tbs. raisins (or other dried fruit)
- 2 tbs. pure maple syrup
- 2 tbs. melted coconut oil
- 1/4 tsp. cinnamon
- Pinch of sea salt
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk Greek yogurt, milk, chia seeds, and honey until chia seeds are evenly distributed. Cover and refrigerate for at least 30 minutes and up to overnight, to allow the chia seeds to expand.
- Place rolled oats, pecans, raisins, maple syrup, melted coconut oil, cinnamon, and salt in a large mixing bowl and stir to combine.
- Pour the granola mixture onto the baking sheet and spread into a thin, even layer.
- Bake for 21 to 25 minutes on the center rack, or until golden and toasty, stirring after about 10 minutes to prevent burning. Allow to cool completely before breaking into chunks.
- Portion the chia-seed pudding into eight ramekins and top with sliced strawberries and granola.