SPRING

A season of blossoming and rejuvenation. A time for growth and renewal. there is a lightness and freshness with this season.

Ginger soda

This is a refreshing twist on ginger ale that eases nausea and bloating and promotes healthy digestion.

INGREDIENTS

  • 1-2 teaspoons of fresh ginger root, grated

  • 1 lime, juiced

  • 1 cup sparkling water

  • Optional: Add your choice of sweetener if desired (maple syrup, honey, monk fruit, agave, or cane sugar)

Add all ingredients to large glass and mix. Strain into serving glass with ice and enjoy!

CHIA Seed Parfait

A simple, nourishing breakfast, snack, or desert you can enjoy with your favorite seasonal fruit and nuts.

INGREDIENTS

  • 1 cup almond milk (or other milk of choice)

  • ¼ cup chia seeds

  • 2 teaspoons maple syrup

  • 1 teaspoon vanilla extract

  • Yogurt of choice

  • Seasonal fruit

  • Nuts and/or seeds

In a bowl, place milk, chia seeds, maple syrup, and vanilla extract. Mix together, cover, and refrigerate for one hour.

To assemble the parfaits, place a dollop of yogurt at the bottom serving dish, adding layers of chia pudding, fruit, and nuts.

Enjoy immediately or make ahead of time and place in the fridge until ready to serve.

Spring pea & mint pasta

A bright, zesty pasta dish that is quick and easy to prepare but does not skimp on flavor.

INGREDIENTS

  • 1 1/2 cup of fresh or frozen garden peas

  • 16 oz bag pasta of your choice

  • 2 cloves garlic

  • 1 lemon

  • 1/2 cup fresh mint leaves

  • 2 tablespoons extra virgin olive oil plus extra for drizzling

  • 1.5 oz Parmesan, roughly chopped plus extra shavings to garnish

  • Salt and pepper to taste

Bring a large pot of salted water to boil and cook the pasta according to instructions on package. Drain, reserving a few tbsp of the cooking water, and return to the pan.

Cook the peas in a small pan for 2 mins or until tender. Set aside a quarter of the peas. Put the remaining peas in a food processor or blender along with the chopped cheese, garlic, oil most of the mint, and salt and pepper. Blitz together, adding a little water if needed to create a thick, sauce-like consistency.

Stir the pea sauce and reserved peas through the pasta until fully coated, adding a little of the reserved pasta cooking water if needed to loosen.

To serve, divide between serving dishes and top with the reserved mint leaves, olive oil, and a few extra shavings of cheese. 

Next

Summer