Yogurt with Roasted Dates, Persimmon and Pistachio Butter

Yogurt with Roasted Dates, Persimmon and Pistachio Butter

• 8 Medjool dates, pitted

• 2 ripe persimmon, thinly sliced

• 2 tablespoons olive oil

• Generous pinch flaked sea salt

• 2 cups plain full fat yogurt

• 2 tablespoons Pistacchiosa or pistachio cream

• 1/4 cup pistachio nuts, roasted

Heat oven to 4oo. Arrange dates and persimmon slices on a parchment lined baking sheet. Drizzle with one tablespoon olive oil and sprinkle with a a bit of salt. Roast until fruit starts to caramelize, about 12 minutes. Remove from oven. Slice dates into small pieces.

Divide yogurt between pretty bowls. Top with roasted fruit, a spoonful of pistachio cream and a few pistachio nuts. Drizzle with olive oil and a sprinkling of salt before serving. Eat for breakfast lunch or dinner.

Mango Lasse with Kaffir Lime

Mango Lasse with Kaffir Lime

• 1 cup plain yogurt
• 1/2 cup milk
• 2 ripe mango, peeled, pitted and flesh chopped
• 1 tablespoon honey, more or less to taste
• 1 handful ice
• 1 fresh or dry kaffir lime, zested

Combine all ingredients in the jar of a bar blender and blend until smooth and frothy.  Divide between serving glasses.  If using fresh kaffir lime - add a dash of juice as well. 

Yogurt Honey Bar

The world of flowers and honey is as complex and magical as grapes and wine.  Here we have gathered some of our favorite varieties - from comb to creamed.  We included bee pollen for immune bolstering crunch and gorgeous Boules au miel just to be French and fancy.  Use a thick rich decadent Greek style yogurt.  Our vote is full fat but ultimately that is your call.  

Bohemian Rapsody Seeded Yogurt

We could happily eat this everyday - a little tamari and miso mixed together - folded into plain yogurt and topped with toasted sunflower seeds, radish sprouts, pepper flakes and ever so bougie Moon Juice crackers - crumbled so to resemble savory granola. Then yoga! And a sauna. 

Citrus Chips with Smashed Avocado

After weeks of binging on chips and dip - time to give your habit a healthy kick. 

Citrus Chips with Smashed Avocado

Citrus Chips

• 2 medium organic navel oranges, washed and scrubbed
• 1 medium organic lemon, washed and scrubbed
• 1 medium organic lime, washed and scrubbed
• 2 tablespoons olive oil
• Sea salt
• Ground black pepper
• Several sprigs fresh thyme

Heat oven to 425.  Slice citrus into rounds - work with a sharp knife to produce rounds as paper-thin as possible.  Reserve any mangled slices for Smashed Avocado (recipe below).  Brush baking sheet with 1/2 tablespoon olive oil.  Arrange citrus rounds on prepared pan - creating a single layer with little to no overlap.  Drizzle citrus with remaining olive oil.  Sprinkle with a generous amount of sea salt, several cracks of black pepper and fresh thyme.  Set in oven and roast until edges start to turn a dark golden brown, about 20 minutes.  Reduce oven temperature to 200 and gently roast until citrus flesh is completely crisp, about another 45 minutes.  Keep an eye on things as oven temperatures can regulate at different speeds.  Remove from oven and let cool before serving. 

Smashed Avocado

• 1 teaspoon coriander seeds, toasted and crushed
• 1/2 clove garlic, minced to a paste
• Citrus juice and scraps from above - rind finely chopped 
• 4 tablespoons olive oil
• 1/2 teaspoon zaatar spice 
• 4 ripe avocados
• Sea salt
• Ground black pepper
• large handful fresh cilantro, stems removed and leaves coarsely chopped

Combine coriander, garlic, citrus juice and scraps, olive oil and zaatar spice in a bowl.  Let stand about 15 minutes.  Peel and pit avocados and cut into large pieces and add
to bowl.  Season well with salt and pepper and use a butter knife to smash avocado into a chunky mash.  Stir in cilantro and serve.