Lemon Laveder Scones - Dairy Free

Coconut Lemon Scones with Lavender Option
Light and tender yet bright with lemon flavors, scones work just as nicely for a leisurely breakfast as they do for high tea.  A favorite in our household, Liv recommends a double dip in the lemon glaze!

Scone Recipe:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2 tsp minced lemon peel
1/4 tsp fresh lavender buds - optional (or two pinches of dried - more if you are a big lavender fan!)
3 Tbs butter, chilled (we use dairy free Earth Balance or coconut oil)
1/4 cup coconut milk (we use SoDelicious Culinary Lite Coconut Milk)
1 large egg
1-2 Tbs freshly squeezed lemon juice


Lemon Glaze Recipe:
3/4 cup powdered sugar
2-3 Tbs lemon juice (start with 2, add more until you have desired consistency)
lemon peel and/or lavender buds for decoration (optional)

Preheat oven to 375º.

Place flour, sugar, baking powder and salt into a medium mixing bowl.  Chop the butter into cubes and drop into the bowl (alternatively, use the coconut oil).

Using your fingers or a pastry blender, blend the butter into the flour until butter is mostly blended in and the flour mixture resembles a coarse meal.  

Add the lemon peel and lavender leaves if you are using, stir to distribute.

In a small bowl add the coconut milk, egg and lemon juice.  Whisk to break the egg and combine.  

Pour the wet ingredients into the flour mixture and gently stir using a sturdy wooden spoon to combine.  When dough begins to gather, I use my hands to gently knead the dough into a ball.

Place dough ball onto a lightly floured surface and pat to about 1/2-inch thickness.  Cut dough into desired shapes (I use a small drinking glass to make rounds) and place onto a silicone lined baking sheet (or prepared baking sheet if you don't use silicone).

Place into a preheated oven and bake 12-15 minutes, or until cooked through and just beginning to brown.

Meanwhile, make the lemon glaze.  In a small bowl mix the powdered sugar with the lemon juice, adding enough lemon juice to get your desired consistency - Liv says thicker is good!

When scones are done, remove from oven and place on a wire rack to cool.  When cool, dip the scones into the glaze and return to the rack to set.  Top with diced lemon peel or lavender buds as garnish if desired.

Liv Life Note:  A gentle hand when kneading the scones is key to a tender, flaky biscuit!  Too much blending and your scone will be "tough".  Do your best not to over-mix.

Liv Life Note 2:  Note Liv recommends a double dip for extra sweet scones!

Vegan Apple Pie Smoothie Recipe

Vegan Apple Pie Smoothie
Sweet with pure maple syrup, the cinnamon and nutmeg bring essence of fresh apple pie to your smoothie.  Want a bit of protein in your cup?  Add a scoop of your favorite vanilla protein powder as a boost!

Ingredients:
1 cup almond milk
1 small frozen banana (cut into chunks - we usually do this before freezing)
1 organic apple, cored and chopped
1 Tbs ground flax meal
1 Tbs oatmeal
1 Tbs almond butter (or 4 almonds)
1 Tbs pure maple syrup (more as desired)
1/2 tsp vanilla extract
1/2 tsp cinnamon
pinch nutmeg
1/2 cup ice (about one handful)
cinnamon and ground nutmeg to garnish

Place all ingredients into your blender and blend until smooth.  Pour into glasses and garnish with a sprinkle of cinnamon and a dash of fresh nutmeg.  Enjoy!

Passion Fruit (Lilikoi) Melting Moments

Passion Fruit Melting Moments
Tiny cookies that do indeed melt in your mouth, fresh passion fruit juice boosts these Melting Moments into the irresistible category.  Ethereal and brightly flavored, these beauties won't last long on any plate at your next gathering.  Enjoy!

Cookies:
1 stick (8 Tbs or 125 g) good quality butter, room temp
Juice from 1-2 Passion Fruits (about 2 Tbs)
1/4 cup powdered sugar, sifted
3/4 cup all-purpose flour
1/3 cup cornstarch

Filling:
1/2 stick (4 Tbs) butter, room temperature
1 cup powdered sugar, sifted
about 2 Tbs passion fruit juice - (a generous 2 Tbs is fine :)
1 tsp lemon juice

Additional powdered sugar for garnish

Use the seeds if you like!

Preheat oven to 325ºF and line a baking sheet with parchment paper or a silicone mat.  

In a medium bowl, beat the butter and powdered sugar until light and creamy.  Add the passion fruit juice and blend well.

Add the flour and cornstarch and continue mixing until a soft dough comes together - I've been known to mix with my hands at this point, sort of kneading as with bread to gather the dough.

Roll teaspoon-sized balls of dough and place on the prepared baking sheet about an inch apart.  Dipping a fork into additional cornstarch, flatten each ball gently to about half its size.

Place baking sheet into the oven and bake 12-14 minutes, or until just beginning to turn pale golden.

Remove from the oven and allow to cool a minute or so on the baking sheet, then move to a wire rack to cool.

To prepare the Passion Fruit Buttercream, beat the butter, powdered sugar, and passion fruit and lemon juices until fluffy.

When cookies are cooled, spread a small amount of the buttercream between two cookies.

Just before serving dust the cookies with additional powdered sugar.

Tropical Turmeric Smoothie

Tropical Turmeric Smoothie (or Smoothie Bowl)
Sweet with pineapple and mango, turmeric and ginger bring even more tropical essence to your cup or bowl.  Sweet enough to sip post work out, I love to pour the frosty concoction into a bowl and top with my favorite smoothie bowl goodies - banana, goji berry, granola and a sprinkle of coconut - for a sunny start to my morning.

1/2 cup coconut water
1/2 cup frozen mango chunks
1/2 cup frozen pineapple chunks or tidbits
1/4 cup frozen banana
1-inch turmeric root, peeled and chopped (organic if possible)
1 1-inch slice ginger root, peeled and chopped (organic if possible)
1/2 medium carrot chopped
1/8 tsp ground pepper (2 good grinds from your grinder)

Place all ingredients into a blender and blend until smooth, adding additional coconut water if concoction is too thick to blend.  Pour into a cup to sip, or pour into a bowl and top with your favorite smoothie bowl toppings.

Makes 1 smoothie or two medium bowls.

Minty Strawberry Lime Fruit Salad

Minty Strawberry Lime Fruit Salad
Sweet with fresh berries and a little zesty with lime and mint, this salad works perfectly at any gathering.  Want to perk it up even more?  A splash of tequila brought shades of margaritas to the bowl!

2 cups sliced strawberries, preferably organic
4 kiwis, peeled and chopped

1-2 bananas, peeled and chopped
3 Tbs sliced Lime Mint - cut into ribbons (may substitute regular mint)
2 Tbs freshly squeezed lime juice
1 tsp raw honey
1 tsp tequila (optional - but really good!)

Place berries, kiwis and banana into a medium bowl.  Top sprinkle with the sliced lime mint.

In a small bowl whisk together the lime and honey, whisking until smooth.

Pour the honey/lime juice over the fruit and stir gently to combine.  Garnish with addition mint ribbons if desired.

Liv Life Note:  I've only seen the Lime Mint on occasion at my market, however it online at Easy to Grow Bulbs!

Quinoa Bowl

Avocado Mango Lime Quinoa Bowl with Sweet Potato Crisps 
Nutritious quinoa combines with a few of my all time favorite ingredients - avocado and mango - to bring a lovely sweet bowl to the table.  Seasoned with cilantro and lime, the Lime Viniagrette brings it all together.  Crisped sweet potatoes bring texture as a topping, or work equally well as a tempting side.

Crisped Sweet Potatoes
1 unpeeled, washed sweet potato
oil - about 1 Tbs
squeeze of lime (optional)
salt, to taste

Lime Vinaigrette
2-3 Tbs freshly squeezed lime
1 Tbs white balsamic vinegar
1-2 Tbs oil (we use avocado oil)

Quinoa Bowl
2 cups water
1 cup uncooked quinoa
1 can black beans, drained and rinsed
cherry tomatoes - about 1/2 - 3/4 cups
1 avocado, peeled, seeded and chopped
1/2 cup red onion, chopped
1/2 - 3/4 cup mango, chopped 
1 large handful cilantro, chopped
salt to taste
Pepper to garnish 
more cilantro to garnish

Preheat oven to 425ºF.

Using a mandoline, slice the sweet potato as thin as possible - making enough to fill a baking sheet lined with a silicone mat.  Place slices in a bowl and drizzle with oil and a squeeze of lime if desired.  Gently toss the slices with the oil, then lay in a single layer on the baking sheet.

Place the baking sheet into the oven and set timer for 5 minutes.  Check at the 5 minute point and cook longer if necessary.  We like the crisps when they are still mostly orange, but just beginning to brown in spots.  Watch the crisps closely!!  They will go from almost ready to totally burnt in a flash!!  Crisps will crisp upon cooling.

When ready, remove from oven and allow to cool for a few minutes on the baking sheet.

Making the quinoa... rinse the dry quinoa in a colander.  Allow to drain.  Place a medium pot on the stove and add 2 cups of water.  Pour rinsed quinoa into the pot and simmer according to package directions -  about 20 minutes over medium heat.  (I like to do mine ahead of time and will place quinoa in water, simmer for about 10 minutes or until most of the water is absorbed, then turn the stove off and allow to sit for an hour or so.  The quinoa always turns out nice and fully this way!)

Allow quinoa to cool.

When quinoa is cool, place quinoa into a large mixing bowl and add the copped fruits and veggies.  Add more of your favorites, and less of the items you don't love.  Eliminate and substitute as desired!  We've also used chopped red pepper and grilled corn with great success.  

Whisk the Lime Vinaigrette and pour over the quinoa.  Mix gently and taste for seasonings.  Add salt to taste.  Also add more lime if desired (my husband likes lots of lime... Liv not so much.  Add to your taste).

Serve over a bed of greens (arugula is my favorite - season with a drizzle of oil, a squeeze of lime and a sprinkle of salt - place quinoa over the top) and garnish with freshly ground pepper and additional chopped cilantro.  Serve with lime wedges and sweet potato crisps on the side.

Tropical Blueberry Cranberry Chia Jam

Tropical Blueberry Cranberry Chia Jam
Sweetened with pure maple syrup and a touch of sweet tropical diced mango, this chia jam sweetens any piece of toast or pbj while adding super food antioxidants and without processed sugars or pectin.  A dollop in your morning oatmeal brings a little bit of heaven too!

1 1/2 cup organic frozen blueberries
1 cup organic frozen cranberries
1/4 cup chopped frozen mango
3 Tbs pure maple syrup (add more after tasting if desired)
1 tsp vanilla extract
2 Tbs chia seed 

Place blueberries, cranberries and mango into a medium pot on the stove over medium/medium-low heat.  Add the maple syrup and bring to a simmer, stirring occasionally until the berries are soft and begin to pop.

Remove from heat and mash the berries.  Add vanilla extract and stir.  Taste for sweetness and add more syrup if desired.

Add the chia seed and stir to combine.  Allow jam to set, then place in a jar and cover.  Store in the refrigerator.  Use within a week or so.

Liv Life Note:  Cranberries are notoriously tart - add additional sweetener as desired!